Holiday Recipes To Share

Everyone loves the Holidays and all the good food that comes with them every year. As a result I am making a list here of all my favorite Holiday Recipes to share with all my friends here. Please feel free to share them and enjoy them.

My first favorite Holiday Recipe

Impossible Coconut Pie II Not sure exactly where this Impossible pie came from. I just know it was one of my dad’s favorite holiday recipes he always seemed to make around Thanksgiving and Christmas. At first they didn’t always turn out perfect. But maybe that was why they called it Impossible pie.

After a few ties I would definitely say he improved over the years. As that Impossible pie just seemed to look better and taste better to me every year. I have grown to love this pie and look forward to getting a slice at my dads every year now.

Of Course my dad is also one of those old School cooks that does not breakout all those measuring spoons and measuring cups. He is more likely to eye-ball his measurements with a pinch or a dash and maybe a splash of this or that.

Ingredients:

2 Cups Milk
1 Cup flaked coconut
4 eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
6 tablespoons margarine
3/4 cup white sugar
1/4 teaspoon ground nutmeg

Combine:

Place milk, coconut, eggs,vanilla, flour ,margarine, and sugar in blender.
Mix well
pour into a greased and floured 10 inch pie pan.
Sprinkle nutmeg on top
bake at 350 degrees F. (175 degrees C) for 45 minutes.

Favorite Holiday Recipes #2

Pumpkin Pie

For Pumpkin Pie I am gonna have to choose a recipe from one of my favorite food show presenters. Alton Brown the creator and host of the Food Networks television show Good Eats.

I’m electing this one as one of my favorite Holiday recipes because this one to me is a pretty good spin on the traditional pumpkin pie. I personally like the gingersnap cookie crust. It is like 2 deserts in one!

Crust

1 teaspoon ground ginger
1 tablespoon dark brown sugar
6 Ounces gingersnap cookies
1 ounce unsalted butter, melted

Filling

16 ounces Pumpkin Puree
1 cup half-&-half
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
3/4 cup dark brown sugar
2 large eggs
1 large egg yolk

Pumpkin Puree: 1 (4-6 Pound) Baking Pumpkin (rinsed and dried)

Mixing Ingredients

Heat oven to 350 degrees F.
For the crust: Combine the gingersnaps,brown sugar, and ginger in food processor. Process until the cookies are fine crumbs. Then drizzle the butter into the mixture. Pulse 8-10 times to combine.
Press gingersnap mixture into the bottom, up the sides, and just over over the lip of a 9-inch glass pie dish. Place on a half sheet pan and bake the crust for 10 to 12 minutes. Cool crust at least 10 minutes before filling.
For the filling: Bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, until slightly thickened, 2-3 minutes. Add the half-&-half, nutmeg, and salt. Stir and return mixture to simmer. Remove the pumpkin mixture from the heat and cool for 10 minutes.
Whisk the brown sugar, eggs, and yolk until smooth in a large bowl. Add the pumpkin mixture and whisk until thoroughly combined. Pour the prepared filling into the warm pie crust and bake on the same half sheet pan until the center jiggles slightly but the sides of the filling are set, 45-50 minutes. Cool on a cooling rack for at least 2-3 hours before slicing. Pie can be made and refrigerated up to 2 days in advance. Pie is best the day after made.

Pumpkin Puree:

Heat oven to 400 degrees F.
Slice a small piece of skin off one side of the pumpkin. So when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom,Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Reserve the seeds for another use.
Sprinkle the flesh with kosher salt and lay the halves, flesh side down on parchment paper lined half sheet pan. Roast until a paring knife can easily be inserted and removed from the pumpkin.(30-45 minutes) Test in several places to ensure done.
Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon remove the roasted flesh of the pumpkin from the skin. Place pumpkin in food processor and process until the flesh is smooth. (3-4 minutes) Can be stored in the fridge for up to 1 week or freeze for up to 3 months.

Later I will be adding more Holiday recipes to this page to share and enjoy. If you have a good or special holiday recipe you would like to see featured here on my page. Submit your recipe to mabnmlh@gmail.com and if I like your recipe I might just try it myself and put it on here with your name of course and where your from.

For other delicious recipes that you may have had at one of your favorite Restaurants. I would recommend this cook book called Favorite Restaurant Recipes.

Go Here for Cookbook