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Holiday Food Traditions!

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On 12/7/2018 at 12:45 PM, Lovecat said:

Last year I started making Pretzel Bark as a gift.  So easy and delicious!  I am also not allowed in my FIL's house on Christmas unless I bring him a rum cake.

This is getting made in my house today. Great idea. 

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We don't always do Easter dinner since we aren't religious, but I'm planning to do a small and simple one this year. Here's what I'm planning to make:

*lentil and farro stew with carrots, fresh spinach, and green and yellow zucchini. I'm just using whatever is in the fridge.

*mashed potatoes using russet potatoes with the skin on

*sauteed mushrooms and chestnuts

*cornbread from the Jiffy vegetarian mix with Kerrygold butter. I think this will be my last time making cornbread from a mix because I want to try to make a healthier version from scratch with less white flour and sugar next time (which is closer to a traditional cornbread recipe anyway)

*for dessert, mixed berries (strawberries, blueberries, and blackberries) with ricotta cheese, raw honey, and vanilla extract. I'm kind of over cakes, pies, etc. so I'm trying to make something healthier and more "real food."

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My parents are traveling this year so I am not in charge of all of Thanksgiving. I am going to my bffs but I am still in charge of mushroom and turkey gravies, sausage stuffing, rolls and three kinds of dessert classic pecan with a short bread crust, apple with a lattice top and because someone just told us that their guest has celiac, a gluten free pumpkin cheesecake with a gluten free ginger snap crust.

What are everyone else’s plans?

Edited by biakbiak

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33 minutes ago, biakbiak said:

My parents are traveling this year so I am not in charge of all of Thanksgiving because I am going to my bffs but I am still in charge of mushroom and turkey gravies, sausage stuffing, rolls and three kinds of dessert classic pecan with a short bread crust, apple with a lattice top and because someone just told us that their guest has celiac a gluten free pumpkin cheesecake with a gluten free ginger snap crust.

What are everyone else’s plans?

Eating out at a waterfront restaurant offering a 4 course fixed price menu with several options for each course. I'm planning on washing it down with a bottle of Prosecco.

Edited by chessiegal
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4 hours ago, biakbiak said:

What are everyone else’s plans?

Same as every year, only colder (and with rain starting tomorrow, so I'm annoyed in advance but reminding myself it's far worse in most of the country).

My parents head out Sunday in their motorhome, to either a lake about 90 minutes southeast of us or a beach about two hours northwest (thank goodness we picked the lake this year, as there is a wildfire in the hills in the beach area), and I join them Wednesday.

Since we're in a motorhome and it's just three of us, we keep it simple (especially because we snack all day while keeping an eye on the football games, so it's a regular dinner that just has turkey as the main course): a fresh, organic turkey breast (deboned, rolled, and tied like a roast, then brined, and finally grilled over charcoal while being basted with butter), cornbread dressing (which I do not eat and my mom can barely stand, but it's my dad's family tradition), mixed greens salad, and a roasted green vegetable (Brussels sprouts this year, and I'll probably do them with bacon and balsamic).  Pumpkin pie for dessert, but I don't eat that, either; if I want a sweet fix, I just have some ice cream.

Oh, I forgot - and wheat brown and serve rolls.  I have no explanation for this, as I am not a bread person and never eat rolls/biscuits the rest of the year, but I crave them at Thanksgiving.

Neither of my parents like cranberries, so I don't bother just for me, but my best friend sometimes joins us (we grew up as part of each other's families) and when she does, I make a cranberry and apple conserve.

Since we have no pan drippings, I have to make the gravy in advance, and since it's once a year, I do it up right - no butter or chicken stock, it's all turkey.  I roast turkey wings, back, and thighs to get turkey fat for roux, then make turkey stock with the wings and back (I use the thigh meat for soup) and add some of that to the non-fat drippings for my liquid (I use the rest of the stock for the soup).  It's wonderfully turkey-y.  🙂

Edited by Bastet
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14 hours ago, chessiegal said:

Eating out at a waterfront restaurant offering a 4 course fixed price menu with several options for each course. I'm planning on washing it down with a bottle of Prosecco.

Ohhhhhh...I'd love to do that!  Oysters and Prosecco (with more oysters for dessert).  Well, I'm having Prosecco with dinner. Our daughter, son in law and 9 yr old grandson are (hopefully) flying in tomorrow from Minneapolis. I've never roasted a turkey (and never want to) so we ordered a dinner for 6 from Wegmans. I'm also making that double layer pumpkin cheesecake for my stepdaughter (she adores it) & Ina's Apple Pear Crisp and sweet potato casserole. And I bought Josh Cabernet Sauvignon as my stepdaughter loves it (I "tested" it the other night and for $12, this is a lovely, smooth red wine - I was surprised!)  We may have 2 cousins also for dinner. I haven't entertained in a long time due to back issues but I used to do special event mgmt so I'm drawing on those skills (my sister calls me Listy McList).

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15 hours ago, biakbiak said:

What are everyone else’s plans?

14 hours ago, chessiegal said:

Eating out at a waterfront restaurant offering a 4 course fixed price menu with several options for each course. I'm planning on washing it down with a bottle of Prosecco.

Also eating out at an oceanfront restaurant. It is also serving its regular menu (as well as a turkey dinner) and my daughter is already craving the oysters Rockefeller. 

I envy you getting to wash yours down with a bottle of Prosecco. My family doesn’t drink (I think in their 20 year marriage I’ve only seen my SIL have a drink twice...this is by choice. Not alcoholics) so I’ll just have a glass of wine. Probably a Sauvignon Blanc. 

Nothing about this is traditional for my family. It seems to have fallen apart once my mother passed. 

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It’s just me and Mr Gunderson, but I’m making Thanksgiving anyway. I got an applewood smoked turkey breast from Whole Foods rather than doing it myself. Today I made a pumpkin pecan torte, cranberry sauce, green bean casserole, and stuffing. I love making things ahead of time. Tomorrow I only have to make rolls (I might do I it tonight and let them rise in the fridge) and mashed potatoes. 

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4 hours ago, Mindthinkr said:

Nothing about this is traditional for my family. It seems to have fallen apart once my mother passed. 

I know what you're talking about.  Once my mother passed away, it seemed like there was a hole in our family (she was a fun mom/grandmother who adored all of us). Something I've noticed over the years is it's best to change the old tradition and create a new tradition.  It doesn't have to be a major change but some things just need to be a bit different (e.g., going out to a restaurant for Thanksgiving--good food & no dishes). 

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2 hours ago, annzeepark914 said:

Something I've noticed over the years is it's best to change the old tradition and create a new tradition. 

That's how we wound up with the motorhome tradition; my grandma died in early December, so Thanksgiving was the last holiday with her.  The next year, we just were not feeling it, so my dad suggested we go camping.  That's what we've been doing ever since, nearly 40 years now.

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On 11/26/2019 at 7:37 PM, biakbiak said:

What are everyone else’s plans?

Nothing big, just going to a restaurant with a friend. A little early (3:30) for us but that's the latest everyone was open. Friday I'm doing takeout Indian food, wine, and movies with another friend. 

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Just me all by myself. I'm roasting a turkey wing over Brussels sprouts, onions, delicata squash, carrots, garlic, celery with wine poured over. Cheating by making Stove Top stuffing but adding veggies finely chopped (going to make stuffing pancakes with leftovers). Cranberries with oranges and zest and a bit of finely chopped granny smith apple. Pumpkin pie with egg nog ice cream for dessert.

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4 hours ago, Gramto6 said:

Just me all by myself. I'm roasting a turkey wing over Brussels sprouts, onions, delicata squash, carrots, garlic, celery with wine poured over. Cheating by making Stove Top stuffing but adding veggies finely chopped (going to make stuffing pancakes with leftovers). Cranberries with oranges and zest and a bit of finely chopped granny smith apple. Pumpkin pie with egg nog ice cream for dessert.

Re: Stove Top? My mom made stuffing from scratch until her later years. That's when she'd "customize" Stove Top with sauteed minced celery and parsley. So that's what I do and it's delicious. I buy the Savory Herb style & I also add a little Mural of Flavor & garlic powder. 

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We usually go to Mr. ebk's family, but since all of his brothers have shows today (they're all stagehands, as is Mr. ebk, but his theatre is closed today), they will be eating extra early and we're just not feeling it.  So, it's just us at home for the first time.  I'm making the sweet potato/apple thing.  He made an apple pie last night.  And for dinner, we're having leg of lamb! Yay!!

And there will be wine...

Happy Thanksgiving all!! 

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My family is in another state so I do holidays on my own. My tradition for Thanksgiving, Christmas and New Year is to make vegan pot pie. I don't make it any other time. I found a box of Stove Top stuffing in my cabinet so I'll make that too. Trader Joe's Pumpkin Joe Joe's for dessert!

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We enjoyed our dinner out today, a tradition we started at least 15 years ago. We both had cream of crab soup and a field green salad with strawberries, dried cranberries, sliced almonds, pumpkin seeds, blue cheese with a raspberry vinaigrette. I had rockfish with lump crab meat with a garlic butter sauce, fingerling potatoes, and broccolini with flourless chocolate cake for dessert. My husband had crab cakes and key lime pie for dessert. Prosecco all around.

Yesterday I made reservations at another waterfront restaurant for Christmas day. We enjoyed eating there 2 years ago, but last year I waited too late to get a table.

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Tried out this recipe for Thanksgiving and holy shit it's one of the top 5 things I've ever made.  Rich, but bright, umami, all of the good things.  I made the farro and crisped the shallots the night before and just finished the mushrooms the morning of Thanksgiving.  Seriously amazing if you love mushrooms and are looking for a great potluck side.  It's a FANTASTIC leftover, too.  If it even makes into the leftovers.

Herby Barley Salad with Butter Basted Mushrooms

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Finished my Christmas cookies for gifts and grazing, I limited myself to four kinds so made Nanaimo bars, miniature pecan pies, peanut butter blossoms and thumbprints with dulce de leche.  

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For the past few years I have been getting the holiday pasta shapes at Home Goods.  They are pretty cool, and nice to have around the holidays for pasta salads.   Sometimes I just get too busy and having a pasta salad on hand means one less meal that I have to quickly make.

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Growing up in the South I learned these things called sausage balls are a real favorite. I never understood the hype until a coworker brought them in. Her secret?  Velveeta shreds in a bag. 
 

Ok I’ve lost you and that’s fine but hear me out. If you Google sausage balls you’ll be overwhelmed with “you must shred your own cheese” which those who love me can attest I do that in every recipe I make. This is the exception. 
 

I can’t find it on the net so here is the best recipe for sausage balls:

one package original velveeta shreds

one package sharp cheddar (for this I buy Sargento- yes the pre shred!)

1 lb bulk sausage 

2 cups Bisquick

Use a Mixer (flat hook best) and Mix all together.  You will have to use your hands for small amount of remnants. 
 

Roll into golf ball size and put on a cookie sheet. Bake at 350 for about 25 minutes

Eat immediately or remove and place in Tupperware type container and let them steam and do awesomeness. 

Edited by KnoxForPres

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You can also freeze the (cooked) sausage balls and reheat them later.  If they last long enough to be frozen, that is.  

(We don't use Velveeta, but definitely yes on the pre-shredded cheese)

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I don't make sausage balls very often, but when I do I usually just mix the sausage with sage, bread crumbs, and onions that have been sauteed with balsamic vinegar and apricot preserve.  The balsamic/apricot glaze (with a little bit of mustard) is also used as a dipping sauce.

I've also made pork and shrimp balls - just toss shrimp, ground pork, scallions, ginger, garlic, cilantro, lime zest, and tamari in the food processor.  The dipping sauce is made with honey, peanut oil, tamari, lime juice, sesame oil, ginger, and jalapeño.

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I thought I would revive this thread because it's Thanksgiving!

Are anyone's holiday traditions changing this year because of Covid?  For the last ten years or so, it's just been me and my sister at my dad's house.  We've changed it up occasionally, having roast, baked chicken, dinner at a local casino, etc., but we usually have turkey breast, mashed potatoes, cranberry saucer, rolls, and pumpkin pie. This year, we decided not to get together (too risky for my dad, mainly), so I'm having Thanksgiving dinner by myself for probably the first time ever. I have a roast in the slow cooker (house smells good already) and will be having a very late lunch (early supper?) of pot roast, onion gravy over rice, crescent rolls and key lime pie for dessert. I should have enough so I can have pot roast sandwiches tomorrow for lunch and rice/gravy for dinner (with pie at each meal, including breakfast).

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It's always the 2 of us on holidays. We have no family nearby.10 years ago we moved into our home the week before Thanksgiving. On Thanksgiving, my kitchen and dining room were filled with boxes, so we went out to dinner. We've been doing it every year since. This year I picked up a traditional turkey dinner from a restaurant that I'll heat up at dinner time. I've set the dining room table with the china, crystal, and silverware we inherited from my MIL.

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We usually go to Mr. ebk's brother's house for dinner.  This year, we're staying home...and having spaghetti!  He is still baking an apple pie, though, so we've got that to look forward to.  

I love spaghetti.

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3 minutes ago, ebk57 said:

We usually go to Mr. ebk's brother's house for dinner.  This year, we're staying home...and having spaghetti!  He is still baking an apple pie, though, so we've got that to look forward to.  

I love spaghetti.

My son was very upset earlier this week because he was marked wrong on some quiz (I think it was extra, so not really a grade) when he listed apple as a kind of pie people eat at Thanksgiving. Pumpkin was apparently the only correct answer. Needless to say, it was not graded by a human.

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I usually travel to visit family either in Seattle or the east coast or go to my BFF’s house if we don’t. I end up cooking regardless. This time it was just the two of us plus plates made for two close friends who live in our neighborhood and picked up from our lobby. 

We had all the standards even though it was just the four, whole turkey (dry brined, slathered in herb butter, cold oven method), sausage and mushroom stuffing with homemade bread, mashed potatoes, gravy, a twist on a green bean casserole, a raw shredded Brussels sprout and pomegranate salad (it cuts through all the fat), Parker house rolls, and cranberry sauce. 

Yesterday morning my prep started off awfully in a hot garbage fire of 2020 way when I burned my hand taking the pecan pie out of the oven and it fell and was destroyed but I rallied and realized I had enough to make another that turned out great. My friend came over yesterday and we traded half of her pumpkin for half of my pecan pie do we both get to have both without the calories of eating two pies! Pic of the second pecan pie.

 

4B5C2AEC-5B11-4ADD-8377-DAF849DD36F2.jpeg

Edited by biakbiak
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We don't care for turkey and the seafood restaurant we hoped to pick up dinner from was closed for the holiday. So I made Korean Ground Beef & Noodles which we really like. Then we received calls from our daughter, cousins, and friends. So, in a way it was a Thanksgiving "gathering" but of a different kind. This sure has been an interesting, challenging year for everyone.

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On 11/26/2020 at 8:47 PM, biakbiak said:

 

Yesterday morning my prep started off awfully in a hot garbage fire of 2020 way when I burned my hand taking the pecan pie out of the oven and it fell and was destroyed but I rallied and realized I had enough to make another that turned out great. My friend came over yesterday and we traded half of her pumpkin for half of my pecan pie do we both get to have both without the calories of eating two pies! Pic of the second pecan pie.

 

4B5C2AEC-5B11-4ADD-8377-DAF849DD36F2.jpeg

That is one gorgeous pecan pie!

We haven't been with family on Thanksgiving for twenty years, so this year isn't that different for us.  We usually go out to a seafood restaurant, where they serve a very nice plated traditional Thanksgiving meal.  DH is in the midst of having dental work for dentures, so he is currently toothless.  I decided to cook, so we had a nice turkey breast, oyster dressing, mashed potatoes, gravy, green beans, rolls, and pumpkin pie for dessert. I took some shortcuts, so not as much work as usual.  We enjoyed the meal.  DD lives in England.  We usually Skype on Sunday, so it was a nice surprise to have a Skype from her in the afternoon.  They usually have Thanksgiving the weekend before the day, and have friends that come, but they're in second lockdown, so just DD, DSIL, and DGD for their feast last Saturday.

Edited by zoey1996
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Having grown up not liking turkey (the horror that is school cafeteria turkey roll didn't help matters) my family started the tradition have having lasagna for Thanksgiving. The recipe is based on an old Betty Crocker version that called for Swiss and cottage cheeses since they were much more available at the time it was written than were mozzarella and ricotta. We use mozzarella now but still stick with the cottage cheese. It qualifies as comfort food.

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So dating from when I was first married, my family Christmas tradition is homemade cheesecake (usually made on Christmas morning and then eaten at tea time, for dessert after Christmas dinner, and for breakfast the next day....until it is all gone). I follow Fannie Farmer's cheesecake recipe but do not use a traditional graham cracker crumb crust - I prefer to make a crust from crushed walnut pieces, semisweet chocolate pieces and melted butter to glue it all together. You line the cheesecake pan with this and then fill....Always yummy and a great textural contrast with the creamy filling.

However, this will be my first Christmas entirely on my own so I am debating whether to make it at all...probably will though and find local friends to eat it with me.

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9 minutes ago, isalicat said:

probably will though and find local friends to eat it with me.

If you can’t find enough people, cheesecake freezes well. I sometimes do it in single serving slices just so I can have a random piece when I feel like it. 

The only consistent food tradition for Christmas is our cookies, it always includes nanimo bars, mini pecan pies, thumbprints, peanut butter blossoms, then we rotate in snickerdoodles, Russian tea cookies, rum balls, and a few other standards based on what we feel like and I always choose one new cookie recipe to also try. I am still going to make Christmas cookies just in smaller batches and give them out to fewer people. 

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On 11/26/2020 at 8:47 PM, biakbiak said:

I usually travel to visit family either in Seattle or the east coast or go to my BFF’s house if we don’t. I end up cooking regardless. This time it was just the two of us plus plates made for two close friends who live in our neighborhood and picked up from our lobby. 

We had all the standards even though it was just the four, whole turkey (dry brined, slathered in herb butter, cold oven method), sausage and mushroom stuffing with homemade bread, mashed potatoes, gravy, a twist on a green bean casserole, a raw shredded Brussels sprout and pomegranate salad (it cuts through all the fat), Parker house rolls, and cranberry sauce. 

Yesterday morning my prep started off awfully in a hot garbage fire of 2020 way when I burned my hand taking the pecan pie out of the oven and it fell and was destroyed but I rallied and realized I had enough to make another that turned out great. My friend came over yesterday and we traded half of her pumpkin for half of my pecan pie do we both get to have both without the calories of eating two pies! Pic of the second pecan pie.

 

4B5C2AEC-5B11-4ADD-8377-DAF849DD36F2.jpeg

You make yours the way that I make mine. With artfully arranged pecans on top. 
I loved that you exchanged half pies so that everyone got the best of both worlds. 
 

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1 minute ago, Mindthinkr said:
On 11/26/2020 at 5:47 PM, biakbiak said:

You make yours the way that I make mine. With artfully arranged pecans on top. 

I mainly do it because if the pie crust edge ends up looking bad due to baking or crimping, people are too distracted by the pretty pattern to notice! 

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I had Thanksgiving at a friend's house so I finally got to make some of my traditional food but the biggest tradition of all was sliding out that yummy jellied cranberry sauce into Grandma's cranberry sauce bowl. 

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Starting a new tradition at my house - healthy holiday cookies, sweetened ONLY with bananas.  I made my first batch over the weekend and will be doing more in the next few weeks.  The base ingredients are bananas, oat bran and almond milk (can sub with any milk you want) - this is the any time of year recipe.  If you want it chocolate-y, add cacao powder (yes, I mean 100% cacao).  For the holiday twist, it is, of course, ginger (powder), cinnamon and nutmeg.  Throw in other mix-ins like nuts and the like.  

If you're looking to make it a savoury treat (especially around Thanksgiving), try pumpkin or squash and cheese in place of bananas.  

Note:  YES, this is totally edible raw.  🙂 

Edited by PRgal
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On 12/1/2020 at 7:57 PM, callie lee 29 said:

I had Thanksgiving at a friend's house so I finally got to make some of my traditional food but the biggest tradition of all was sliding out that yummy jellied cranberry sauce into Grandma's cranberry sauce bowl. 

It's funny how the two canned versions of cranberry mean so much to people. At an old recipe site I used to frequent, posters discussed that they had to have several cranberry dishes available (starting with the jellied version!)or a war would start. 

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When I was growing up, we would make the 3 hour drive to my Grandparent's house for Thanksgiving. We actually ate at my Aunt's house. We had to wait for my uncle and grandpa to get back from deer hunting to eat. My dad didn't hunt. He said he had enough of guns in WWII. My aunt grew up Mennonite, and she really put on a feast. Turkey, ham, about 8 or more sides, several types of pies and cake for dessert. One thing she knew I loved was what we called pickled eggs (I've seen them called red eggs elsewhere). They are hardboiled eggs soaked in pickled beets/juice. My aunt would always make sure the dish of pickled eggs was near my seat at the table. When I brought home our Thanksgiving dinner this year, I thought, oh no, I forgot about pickled eggs. Next time I went to the store I bought a can of sliced beets, and made pickled eggs and beets.

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On 12/4/2020 at 5:23 PM, chessiegal said:

When I was growing up, we would make the 3 hour drive to my Grandparent's house for Thanksgiving. We actually ate at my Aunt's house. We had to wait for my uncle and grandpa to get back from deer hunting to eat. My dad didn't hunt. He said he had enough of guns in WWII. My aunt grew up Mennonite, and she really put on a feast. Turkey, ham, about 8 or more sides, several types of pies and cake for dessert. One thing she knew I loved was what we called pickled eggs (I've seen them called red eggs elsewhere). They are hardboiled eggs soaked in pickled beets/juice. My aunt would always make sure the dish of pickled eggs was near my seat at the table. When I brought home our Thanksgiving dinner this year, I thought, oh no, I forgot about pickled eggs. Next time I went to the store I bought a can of sliced beets, and made pickled eggs and beets.

Red beet eggs!  At least, that's what we called them in the Pennsylvania German area where I grew up.  I always used to snag a bunch of them at the church picnic.  🙂  To this day, this is pretty much the only way I'll eat beets.  Non-pickled beets taste like dirt to me and I can't just eat a side of pickled beets on their own.

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9 hours ago, Rose Quartz said:

Red beet eggs!  At least, that's what we called them in the Pennsylvania German area where I grew up.

Interesting. My parents, grandparents, and aunt and uncle grew up in central Pennsylvania, within 30 miles of what I would call Pennsylvania Dutch country. They always called them pickled eggs.

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New house, new city for Christmas this year with a new fiance.  My kitchen is going to be renovated in January, so I am not going to even attempt my normal Christmas candy activities for good reason (electric stove, limited countertop space due to limited cabinet space), so I will be doing cookies to snack on Christmas Day (and to share with friends in the next week or so).  I AM going to make my great aunt's toffee like I do every year or it REALLY won't feel like Christmas.  Here is the cookie lineup I'm going to try:

This is one of my favorite baking bloggers.  I've tried several of her recipes, and they are some of the best bakes I've ever made!

Hot Chocolate Sandwich Cookies-going to add mint extract

Pecan Praline Pie Bark

King Arthur Flour Gingersnaps-may do 2 batches, one with a pinch of cayenne, one without

I'm also considering a Millionaire Shortbread because it is easy and everyone loves it.  

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1 hour ago, chessiegal said:

Interesting. My parents, grandparents, and aunt and uncle grew up in central Pennsylvania, within 30 miles of what I would call Pennsylvania Dutch country. They always called them pickled eggs.

Yeah, I grew up a little further away from the main PA Dutch area - off to the NE where it starts transitioning to coal country. No matter what you call them though those eggs sure are tasty!

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39 minutes ago, larapu2000 said:

I'm also considering a Millionaire Shortbread because it is easy and everyone loves it.  

I love it!  Can you post your recipe?

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6 minutes ago, Browncoat said:

I love it!  Can you post your recipe?

Millionaire's Shortbread

This is the one I've used for years, but considering trying the one on the Cloudy Kitchen site I linked above for sandwich cookies.  I would definitely use dark brown sugar and corn syrup-both flavor and appearance benefit versus the lighter one.  I also use Ghirardelli chocolate chips for this instead of chopping up a bar and find it works just fine.  (not recommending for other melting/tempering purposes).  

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2 hours ago, larapu2000 said:

Millionaire's Shortbread

This is the one I've used for years, but considering trying the one on the Cloudy Kitchen site I linked above for sandwich cookies.  I would definitely use dark brown sugar and corn syrup-both flavor and appearance benefit versus the lighter one.  I also use Ghirardelli chocolate chips for this instead of chopping up a bar and find it works just fine.  (not recommending for other melting/tempering purposes).  

Oooh, thank you!  I've never tried making it on my own.  Looks like the hardest part for me is that I don't have a food processor.

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3 hours ago, Browncoat said:

Oooh, thank you!  I've never tried making it on my own.  Looks like the hardest part for me is that I don't have a food processor.

Don't let that stop you if you have a mixer.  This is a shortbread base, so it's more cookie than pastry!  

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7 minutes ago, larapu2000 said:

Don't let that stop you if you have a mixer.  This is a shortbread base, so it's more cookie than pastry!  

I do have a mixer.  I might give this a try for Christmas this year.

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Completed giving away all my cookies and since 2020 was so shitty I also included a small bottle of homemade Irish Cream to each package!

Now I am starting to plan dinner and desserts for a two person Christmas (with people who will take leftovers nearby) and I am thinking of doing a twist on my Grandmother’s Lane Cake it’s a boozy white cake with coconut and fruit soaked in bourbon that I have been suddenly craving.

Edited by biakbiak
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