Documents
Resources
Learning Center
Upload
Plans & pricing Sign in
Sign Out

Favourite Holiday Recipes Carrot

VIEWS: 9 PAGES: 5

									                                       Favourite Holiday Recipes
CARROT CAKE WIT H CREAM CHEESE FROSTING
By: Lucy Waverman

   Ingredients

   3 cups (750 mL) flour
   3 cups (750 mL) granulated sugar
   1 tsp (5 mL) salt
   1 tbsp (15 mL) baking soda
   1 tbsp (15 mL) ground cinnamon
   1½ cups (375 mL) corn oil or canola
   4 eggs
   1 tbsp (15 mL) vanilla
   1 1/3 cups (325 mL) puréed cooked carrots
   ¾ cup (175 mL) grated carrots

   Cream Cheese Frosting
   8 oz (250 g) cream cheese at room temperature
   6 tbsp (90 mL) unsalted butter
   3 cups (750 mL) icing sugar
   1 tsp (5 mL) vanilla
   Juice of half a lemon (optional)

   Directions

   1. Preheat oven to 350°F (180°C).

   2. Grease two 9-inch (1.5-L) square or round pans.

   3. Mi x together flour, sugar, salt, baking soda and cinnamon. Add oil, eggs and vanilla and beat well with an electric mixer. Fold in
   puréed carrots and grated carrots.

   4. Pour batter into prepared pans and bake for 40 to 50 minutes or until edges have pulled away from the sides. Let cool for 3
   hours before icing.

   5. To make cream cheese frosting, cream together cream cheese and butter with an electric mixer. Slowly add icing sugar and beat
   until smooth. Mix together, vanilla and lemon juice and add just enough for the frosting to be of spreading consistency. Smoo th
   frosting over sides of cake.

   Makes 2 small or one 2-layer cake




    BEST-EVER MASH
    By: Julia Aitken

       Creamy mashed potatoes are given an extra kick of flavour here with the addition of celery root.

       1½ lbs (750 g) Yukon Gold potatoes, peeled and cut into chunks
       1 celery root, 1 lb (500 g), peeled and cut into chunks
       Salt
       4 unpeeled cloves garlic, loose outer papery skins removed
       ½ cup (125 mL) whipping cream
       2 tbsp (25 mL) unsalted butter
         ¼ cup (50 mL) snipped chives
         Freshly ground black pepper

         Directions

         1. In a large saucepan, combine potatoes and celery root with enough salted water to cover the vegetables. Bring to a boil
         over high heat. Reduce the heat to medium -low; cook, covered, for 20 to 30 minutes or until vegetables are very tender. Drain
         well; return the saucepan to low heat for a few seconds, shaking the saucepan to dry the vegetables slightly.

         2. While the vegetables are cooking, toast garlic cloves in a small dry skillet over medium heat for 10 to 12 minutes, turnin g
         often, until skins blacken and cloves are soft. Set aside. When cool enough to handle, squeeze garlic cloves from skins; set
         aside.

         3. In a 1 cup (250 mL) microwaveable measure, combine the cream and butter. Microwave on high (100 percent) for about 1
         minute or until the cream is steaming and the butter has melted. Add cream mixture and garlic to saucepan; mash vegetables
         roughly with a fork. With a hand-held electric mixer, beat the vegetable mixture just until it is smooth and fluffy (don’t overmix
         or the vegetables will become gluey). Stir in chives and pepper and more salt to taste. Spoon into a warm serving bowl; serve
         at once.

         Serves 6




ROASTED BRUSSEL SPROUTS
By: Ina Garten

Ingredients

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mi x them in a bowl with the olive oil, s alt and
pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan
from time to time to brown the sprouts evenly. Sprinkle with more kosher salt (I like these salty like French fries), and ser ve
immediately.

Apple Crisp
By: Kraft Canada

Ingredients

8 cups thinly sliced peeled Granny Smith apples (about 4 large or 2 lb./900 g)
1/2 cup firmly packed brown sugar, divided
2 tsp. Ground cinnamon, divided
1/3 cup old-fashioned or quick-cooking oats
1/4 cup non-hydrogenated margarine
10 Peek Freans Lifestyle Selections Shortcake Biscuits, crushed (about 1 cup crumbs)
1-1/2 cups thawed Cool Whip Light Whipped Topping

Directions

HEAT o ven to 350°F. Toss apples with 1/4 cup of the brown sugar and 1 tsp. of the cinnamon. Spoon into 8 - or 9-inch square baking
dish.

COMBINE oats, the remaining 1/4 cup brown sugar and 1 tsp. cinnamon in medium bowl. Cut in margarine with pastry blender or two
knives, until mixture resembles coarse crumbs. Add biscuit crumbs; mix well. Spread crumb mixture evenly over app les.

BAKE 30 to 35 min. or until apples are tender. Serve warm or cooled. Top with whipped topping.
 Wild Rice Stuffing
 By: Unknown

 Ingredients

 6 cups 1/2-inch cubes of day-old French bread
 1/2 cup slivered almonds
 3/4 pound Italian sausage
 2 large onions, chopped
 1 teaspoon dried rosemary, crushed
 1 teaspoon dried sage leaves, crumbled
 1 1/3 cups wild rice
 4-6 cups chicken broth
 1 12-ounce package fresh cranberries
 1 tablespoon melted butter
 Fresh rosemary, optional


 Directions
 Dry bread cubes in a 350 degrees F. oven by spreading on a shallow baking pan and baking for 20 minutes, until lightly browned.

 Toast almonds by spreading on a cookie sheet and baking in a 350 degrees F. oven for 10 minutes, shaking pan occasionally.

 Saute sausage, onions, and herbs in a large skillet until onion is tender, about 10 minutes.

 In large saucepan, combine wild rice with four cups chicken broth, bring to a boil, cover and lower heat to a simmer.
 Cook for 45 minutes, stirring occasionally.
 Drain rice, reserving liquid.

 In large bowl, combine bread crumbs, almonds, sausage mixture, wild rice and cranberries; place in a 13x9 -inch baking dish.
 Measure reserved broth and add enough additional broth to make three cups; drizzle o ver dressing.

 Cover with foil and bake in a 350 degrees F. oven for 40 minutes, until heated through.
 Uncover, drizzle with melted butter and bake for 10 minutes more.

 Serves 8



 Candied Sweet Potatoes
 By: DJ

 Ingredients


          4 pounds sweet potatoes, quartered
          1 1/4 cups margarine
          1 1/4 cups brown sugar
          3 cups miniature marshmallows, divided
          ground cinnamon to taste
          ground nutmeg to taste

 Directions


1.   Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
2.   Bring a large pot of water to a boil. Add potatoes and boil u ntil slightly underdone, about 15 minutes. Drain, cool and peel.
3.   In a large saucepan over medium heat, combine margarine, brown sugar, 2 cups marshmallows, cinnamon and nutmeg. Cook,
     stirring occasionally, until marshmallows are melted.
4.   Stir potatoes into marshmallow sauce. While stirring mash about half of the potatoes, and break the others into bite -sized chunks.
     Transfer to prepared dish.
5.   Bake in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallows. Return t o oven and
     bake until marshmallows are golden brown.
Garlic-Roasted Ham
by National Pork Board

Ingredients
3 to 4 pound center-cut cooked ham*
2 to 4 cloves garlic
1/3 cup molasses
2 teaspoons freshly ground black pepper

Directions
- Heat oven to 300 degrees F.

- Peel and slice garlic.

- Using the tip of a paring knife, cut slits in ham roast. Insert garlic slices into slits.

- Stir together molasses and pepper in small bowl. Spread molasses mixture over ham.

- Wrap ham with heavy-duty foil. Place foil-wrapped ham in roasting pan. Roast for 1 1/2 -2 hours or until internal temperature as
measured with a meat thermometer is 140 degrees F. (about 15-18 minutes per pound.)

- Serve warm or refrigerate until completely chilled.

- Slice for sandwiches or cube for salads or main dishes.

*Ham has a very strong flavor; small serving portion is recommended

Serves 10 to 14

Serving Suggestions
Garlic lovers unite! Add more variety to the already savory, smoky flavor of ham. Serve wi th mashed sweet potatoes, buttered broccoli
and seasonal fruit salad.




Roast Turkey and gravy 101
by Martha Stewart

1. Getting Started
You'll need the following equipment:

Large, heavy roasting pan (not nonstick)
Roasting rack (V-shaped or flat)
Toothpicks or small metal skewers
17-inch square of four-ply cheesecloth
Kitchen twine
Pastry brush
Instant-read thermometer
Fat separator

Remove giblets from the body and neck cavities, and reserve them; you can make Giblet Stock while the turkey is roasting.

Rinse the turkey under cool running water, and pat it dry with paper towels. Tuck the w ing tips under the body to prevent them from
burning.


2. Stuffing the Bird
Insert the stuffing just before the turkey goes into the oven; never do it ahead of time. And don't pack it too tightly, as t he stuffing won't
cook evenly and bacteria may grow; als o, don't forget to stuff the neck cavity.
3. Securing the Neck Flap
Pull the flap of skin at the neck down, and use toothpicks or small metal skewers to fasten it.


4. Trussing
Pull the legs together loosely, and tie them with kitchen string; a bow will be easy to untie later. An y kind of sturdy white string or twine
will do, as long as it's made of cotton, not polyester (which may melt in the oven's heat). Rub the turkey with butter, and s eason it with
salt and pepper.


5. The Basting Process
Cover the turkey with cheesecloth that has been soaking in butter and wine; the cloth should cover the breast and part of the leg ar ea.
Make sure the cheesecloth never dries out or comes into contact with the inside walls of the oven; in either situation, it ma y ignite.

Every 30 minutes, use a pastry brush (better than a bulb baster) to baste the cheesecloth and exposed area of the turkey with the
butter-and-wine mixture. (The turke y pictured here is out of the oven, but basting should be done in the oven and as q uickly as
possible, so the oven temperature doesn't drop.) Watch the pan juices; if they are in danger of overflowing, spoon them out a nd reserve
them for the gravy.

After the third hour of cooking, take the turkey out of the oven. Carefully remove the che esecloth, which will have turned quite brown,
and discard it. Baste the turkey with pan juices, taking care not to tear the skin, and return it to the oven.




6. Temperature Taking
After the fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh (if you poke a bone, try again);
when the temperature reaches 180 degrees, the bird is ready.

7. Carving
Use a thin-bladed, flexible carbon-steel knife to carve the meat into thin slices

Read more at Marthastewart.com: Roast Turkey and Gravy 101 Recipe - MarthaStewart.com

								
To top