There is nothing quite as satisfying to the soul than baking on a frosty December shortly before Christmas.  This morning I dug out a tried, tested and trusted recipe for pecan pie.  I share the recipe with you:

4 eggs
1 cup dark brown sugar
3/4 cup light corn syrup
1/2 teaspoon salt
1/4 teaspoon allspice
1/4 cup melted sweet butter (1/2 stick)
1 teaspoon vanilla extract
2 cups shelled pecans, chopped
9-inch unbaked pie crust (your favorite recipe)
1/2 teaspoon house cinnamon/sugar mixture

1.  Preheat over to 400 (F).  Line a 9-inch pie pan with the pastry.  Dust pastry with the house cinnamon/sugar mixture.
2.  Beat eggs well in a large bowl.  Add brown sugar, corn syrup, salt, melted butter, allspice, vanilla to the eggs, and mix well.
3.  Sprinkle chopped pecans in pastry-lined pan.  Pour egg mixture over pecans.
4.  Set on middle rac of the oven and bake for 10 minutes.  Reduce heat to 325 (F) and bake for 25 to 30 minutes longer or until set.
5.  Remove from oven and let cool to room temperature before serving.
​6.  Makes up to 8 portions.

It is my understanding that French Canadians include this meat pie in their holiday celebrations...usually served after Christmas Eve mass.  It's accompanied by sweet pickle relish...

Filling:

1 pound ground pork
1/2 pound ground veal
(I've also used 1 pound ground sirloin and 1/2 pound ground pork)
3/4 cup (1 large onion) chopped
1/2 teaspoon salt
1/2 teaspoon dried sage leaves
1 garlic clove, minced
Dash nutmeg
Dash pepper
1/2 cup boiling water
1/4 cup dry bread crumbs

Crust:

Your favorite pie crust recipe...enough to make a top and bottom crust.
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon tarragon leaves (dried)

In large skillet, combine pork, veal, onion, salt, sage, garlic, nutmeg and pepper.  Cook over medium heat until lightly browned..  Add boiling water; simmer uncovered 20 to 30 minutes.  Remove from heat, drain.  Stir in dry bread crumbs and let cool (15 - 20 minutes).

Prepare pie crust.  Heat oven to 425 (F).  Line pie plate with one pie crust and spoon in the filling.  Cover with second crust and slit the crust in several places (design?).  Evenly sprinkle paprika, salt and tarragon over the top.  Bake at 425 (F) for 25 to 30 minutes or until golden brown.

​6 servings.

This recipe came from my mother.  I do not know where she ever found it although I suspect it was on the back of a bag of Ocean Spray Cranberries.  It was part of our Thanksgiving and Christmas feast from the 1950 thru the 1989...when she died.  Here is that recipe.  Three minor things to note when making this:  1)  It is good to let it set/marinate for a good 24 hours before serving. 2)  A slight change/addition might be a MacIntosh apple, cored and peeled and chopped.  3)  Mom used a food mill/grinder (food processors were not around) and that provides the best consistency.  I use a food processor when making it because I do not have a food mill/grinder.

Ingredients

2 cups cranberries (fresh or frozen) (1 12-oz bag is enough)
1 medium navel orange, quartered, ends removed
3/4 to 1 cup sugar

Directions

1.  Slice unpeeled orange into eighths.  Place the cranberries, orange and sugar in food processor.  Pulse until evenly chopped.
2.  Store in refrigerator or freezer.

Many many years ago my mother made a delicious chocolate cream pie that was one of my favorited foods ever.  It has remained a favorite of mine since then except I've not found any that could replace the wonderful flavors of her pie...and I thought it was nostalgia on my part.  Then I found this recipe and it is darn close to what she used to make.  So, I made it tonight for tonight's Christmas Eve dessert.

dash of house cinnamon/sugar mix
1 1-crust pie dough
1 2/3 cups water
3 tablespoons cornstarch
5 tablespoons cocoa
1 (14-ounce) can sweetened condensed milk
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla

Preheat oven to 450 (F).  Line pie plate with pie pastry, sprinkle bottom lightly with cinnamon sugar mix.  Bake at 450 (F) for 10 - 12 minutes or until very lightly browned.  Cool on cooling rack.

Mix together water, cornstarch and cocoa until smooth.  Stir in sweetened condensed milk and egg yolks.

Cook in medium saucepan over medium heat until it is thickening.  Remove from heat and stir in vanilla and 2 tablespoons butter until incorporated.  Cool slightly.

Pour into baked pie shell, cover and chill until ready to serve.  Top each slice with home-made whipped cream.

Enjoy

Most likely all of you have experienced the type of applesauce that can be bought in the grocery market.  It is so bland, processed, and uninteresting that is basically resembles baby food.  Well, that might be good for the baby but it is not good enough for us adults.  Years ago I started making this recipe/variation of applesauce and I've enjoyed it ever since.  Christmas Day my family is making a pork roast for dinner...and I decided to make this to go with the pork.

3 - 4 pounds of apples...such as Granny Smith or MacIntosh (Macs are my preferred cooking and baking apple)...peeled, cored, and diced into small dice
1 cup light brown sugar
1/2 cup orange juice
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon butter (NOT margarine)

Simmer all ingredients 25 - 30 minutes in a large saucepan (uncovered) stirring occasionally.  (My version of cooking this:  Bring to a boil on medium heat, reduce heat to low-medium and simmer partially covered...).

This picture does not do them justice for they are both crunchy and chewy.

24 graham cracker squares
1 cup semisweet chocolate chips
1 cup flaked coconut
3/4 cup coarsely chopped walnuts
1 can (14-oz) sweetened condensed milk

1.  Preheat oven to 350 (F).  Grease 13 x 9 inch baking pan
2.  Place graham crackers in food processor.  Process until crackers form fine crumbs.  Measure two cups.
3.  Combine graham cracker crumbs, chips, coconut, and walnuts in medium bowl; stir to blend.  Add the sweetened condensed milk; stir until blended.  Spread batter in prepared pan.
4.  Bake 15 to 18 minutes or until edges are golden brown.  Cool completely on wire rack before cutting.  Cut into bars.  Store tightly covered at room temp...or freeze up to three months.

Makes 20 bars.  Eat and enjoy...

This is kind of a retro holiday drink that has come back into vogue.  Back in the day...in Minnesota...I experienced this drink as a creamy ice cream creation topped off with filberts.  Another version I've experience over the years is simple parts of brandy, creme de cacao and 1/2 & 1/2 served over the rocks, simply stirred.  However, ultimately, this is the best version:

1 shot of brandy (good quality)
1 shot of Creme de Cacao
1 shot of heavy cream
ice

Fill cocktail shaker with ice.  Add the brandy, the Creme de Cacao and the cream.  Shake until chilled.  Strain into a martini glass...dust with a dash of nutmeg.

Enjoy...and then have another one just to verify how good it is.  LOL

Ingredients:

1/2 pound fresh mushrooms, sliced
2 tablespoons butter
pinch of salt
pinch of pepper
1/2 to 1 teaspoon of dried parsley flakes
2 cans undiluted mushroom soup
3 lbs stew meat, cut into bite sized pieces
1 envelope dry onion soup
2/3 cup dry sherry

Directions:

Preheat oven to 325 (F).

In bottom of a Dutch oven, over medium heat, melt the two tablespoons butter until hot.  Saute the sliced mushrooms with salt & pepper and parsley flakes until they are just starting to brown around the edges.

Meanwhile, combine the mushroom soup, onion soup mix, and the sherry in a medium sized bowl.

Add the beef to the mushrooms in the Dutch oven,  Pour the soup mixture over all, stir to combine.

Cover tightly and place in 325 (F) oven for at least three hours.

Serve over cooked rice or hot buttered noodles.
 
Serves 6 to 8.

Enjoy




​

Ingredients-
8-oz. can Pillsbury Refrigerated Quick Crescent Dinner Rolls
2/3 cup firmly packed brown sugar
2/3 cup butter, softened
1 to 1 1/2 cups nut halves or chopped nuts
6-oz pkg. semi sweet chocolate chips (1 cup)

Directions-
Heat oven to 375 (F).  Separate crescent dough into two large rectangles.  Place in un-greased 15x10 inch  jelly roll pan.  Gently press the dough to cover the bottom of the pan; seal perforations.

In small saucepan, combine brown sugar and butter; boil 1 minute.

Pour evenly over the dough.  Sprinkle with nuts.

Bake at 375 (F) for 14 to 18 minutes or unitl golden brown.  Remove from oven; immediately sprinkle with chocolate chips.  Slightly swirl chips as they melt, leaving some pieces partially melted or whole.  Do not spread evenly!  Cool; cut into bars.  Makes 48 bars.

1 Pillsbury Refrigerated Pie Crust (from 15-0z box, softened as directed on package (or your own recipe)
1 tablespoon house sugar/cinnamon mixture
3 eggs, slightly beaten
2/3 cup sugar
3/4 cup light corn syrup
1/4 cup brandy
1 1/2 cups chopped walnuts
3/4 cup chopped fresh cranberries
Fresh whipped cream for serving

1.  Heat oven to 450 (F).  Place pie crust in 1-inch tart pan with removable bottom or 9-inch pie pan.  Trim edges, do not prick crust, and sprinkle with 1 tablespoon house sugar/cinnamon mixture.
2.  Bake at 450 (F) for 5 - 7 minutes or just until crust begins to brown.  If crust puffs in center, flatten gently with back of a wooden spoon.  Reduce oven temperature to 350 (F).
3.  In large bowl, combine eggs, sugar, corn syrup and brandy.  Mix until well blended and then stir in the cranberries and the walnuts.  Pour into partially baked crust.
4.  Bake at 350 (F) for 35 to 45 minutes or until edges are puffed and center is soft set.  Lightly cover edges during last 10 minutes of baking if necessary to prevent excessive browning.
5.  Cool 30 minutes.  Serve slightly warm or cool.  Serve with whipped cream.
​6.  10 servings.