Cranberry Jello Salad

Ingredients:

1 1g. cherry jello

2 cups boiling water

2 cups chipped ice

1 can cranberry sauce with cranberries

1/4 tsp. salt

1/4 cup sugar

1 1g. diced apple

1/2 cup walnuts or pecans

1 small can crushed pineapple, don't drain

Instructions:

Put the Jello in the water; dissolve and add the ice. When partially set, add the cranberry sauce, salt, sugar, and whip until smooth. Add apple, nuts, and pineapple. Put in refrigerator until well set, 2 to 3 hours. Top with the whipped cream. 

Source: Mom

Mom's Cinnamon Rolls

Ingredients:

3 TBS dry yeast
1 cup warm water
1 heaping tsp sugar
1/2 cup sugar
1 cup powdered milk
10-11 cups flour
1 TBS salt
3 cups warm water
4 eggs
1 cup oil
Brown sugar
At least 2 cubes butter


Directions:

Dissolve yeast and tsp of sugar in 1 cup warm water. Allow it to stand until yeast is bubbly. If using a hand mixer, sift 6 cups flour and salt into a large bowl. Blend in a blender the 3 cups of water and the powdered milk. Make a well in the center of the flour and pour in the milk, yeast mix, eggs and oil. Mix until smooth and well mixed. Slowly add remaining flour until it has the right consistency (smooth, some bounce, but still sticky). Be careful not to add too much flour. Allow dough to rise (covered) one hour or until doubled.

In a 9x13 pan melt 1/2 cube of butter and add a couple of handfuls of brown sugar (3/4 - 1 cup). Mix together so you have a brown sugar paste on the bottom of the pan.

Divide dough into thirds. Roll one section of dough into a large rectangle on an oiled surface. Spread softened butter, brown sugar, and a little cinnamon evenly across dough, spreading with a knife. Roll up dough lengthwise to make a long roll; pinch to seal. Cut 1 1/2 to 2'' slices and set in prepared pan, leaving a little room to raise (about 3 across and 4 down). Press rolls down firmly and let raise 1 to 1 1/2 hours.

Bake at 375º for 15-20 minutes or until very brown on top. Immediately turn the pan upside down on tin foil to cool. Repeat the process with the other 2 thirds of dough and 2 pans. May also add pecans in pan and dough.

Source: Mom

Mom's Crescent Rolls

Ingredients:

3 TBS dry yeast
1 cup warm water
1 heaping tsp sugar
1/2 cup sugar
1 cup powdered milk
10-11 cups flour
1 TBS salt
3 cups warm water
4 eggs
1 cup oil

Directions:

Dissolve yeast and tsp of sugar in 1 cup warm water. Allow it to stand until yeast is bubbly. If using a hand mixer, sift 6 cups flour and salt into a large bowl. Blend in a blender the 3 cups of water and the powdered milk. Make a well in center of flour and pour in the milk, yeast mix, eggs, and oil. Mix until smooth and well mixed.

Slowly add remaining flour until right consistency - smooth, some bounce but still a little sticky. You can also put it all in a Bosch. Be careful to never add too much flour. Allow dough to rise one hour or until doubled, and cover with a towel.

Turn out onto oiled counter. Kneed once or twice. Roll into a circle and use pizza-cutter to cut across diameter, making triangles. Roll into crescents. Dip or brush with melted butter and place on a greased cookie sheet. Allow to rise until almost double in size.

Bake at 375º for about 10-15 minutes. (Can also freeze after placing on a cookie sheet. To cook, place frozen rolls on the cookie sheet and lite rise/thaw for 3 hours and then cook.)

Source: Mom

Coleslaw

Ingredients:

(About)
1 cup Mayonnaise
1/2 cup apple cider vinegar
1/2 cup sugar
bag of slaw
grated red apples
poppy seeds

Directions:

Thrown together by taste.

Source: Jaylyn Allen

Sweet Potato Souffle

Ingredients:

3 cups cooked and mashed sweet potatoes
3/4 cup white sugar
1/3 cup butter, softened
2 1/3 eggs
1 tsp. vanilla extract
1/2 cup milk

Topping:

1/3 cup all-purpose flour
1 cup packed brown sugar
1 cup chopped pecans
1/3 cup melted butter
Directions:

Preheat oven to 350º. Combine the mashed sweet potatoes with the white sugar, softened butter, beaten eggs, vanilla and milk. Spoon into a 2-quart oven proof baking dish. Combine the flour, brown sugar, chopped pecans and melted butter. Sprinkle over the top of the sweet potatoes. Bake for 30-35 minutes.

Source: Allrecipes

Tarte Normande

8 Servings

Ingredients:

For the tart dough:
6 TBS unsalted butter, cubed, at room temperature
1/4 cup sugar
1 large egg yolk
1 cup flour
1/8 tsp salt

For the filling:
4 medium apples, about 1 1/2 lbs
2 large eggs
1/2 cup granulated sugar, plus 2 TBS granulated or raw can sugar, for finishing there tart
3/4 tsp vanilla extract
pinch of salt
1 cup heavy cream
2 1/2 TBS calvados

Directions:
Make the tart dough by mixing the butter and sugar together in a stand mixer fitted with the paddle attachment on low-to-medium speed, until combined, about 1 minute (but do not whip). Add the egg yolk and mix on low speed for 30 seconds. Mix in the flow and salt on low speed, until the dough comes together. If necessary, add a sprinkle of water if the dough feels too dry. Don't over mix it (you can stop the mixer before the dough is done and mix it by hand, to avoid overtaxing).

Shape the dough into a disk and place in the center of a 9-inch removable bottom tart pan. Use the heel of your hand, and fingers, to press the dough across the bottom and up the sides of the pan, getting it as even as possible. Refrigerate or freeze the dough until ready to use.

To bake the tart, preheat the oven to 350º. Peel and core the apples, and cut them in eighths. Place the slices in concentric circles in the unbaked tart shell.

In a bowl, whisk together the eggs and 1/2 cup sugar, along with the vanilla extract and salt. Whisk in the heavy cream and calvados, until the mixture is smooth.

Pour the filling over the apples in the tart dough. Sprinkle the top with 2 TBS of sugar and bake the tart until deep golden brown on top, about 45 to 50 minutes (I usually cook over an hour). Remove from oven and let cool on a wire rack.

Serving:
Serve the tart warm or at room temperature. Normally tarts like this are served on their own. It is best enjoyed the day it's made. It can be kept up to 3 days but does not improve.

Notes:
You can substitute the Calvados with another apple brandy. You can use brandy, Cognac, or dark rum. If avoiding alcohol, omit the brandy and double the vanilla extract, although the tart gets its name, and flavor, from the brandy, so the tart will be different.

Source: David Lebovitz

Moroccan Lamb Rub

Ingredients:
3 tsp ground bay leaves
6 black peppercorns
4 tsp dried thyme leaves
1 tsp ground nutmeg
1 tsp ground clove
1 tsp ground cinnamon
4 tsp ground coriander
1 tsp ground cardamom
2 tsp ground ginger
4 tsp ground cumin
1 tsp ground turmeric
1 tsp cayenne pepper
sea salt

Directions:
Grind bay leaves and peppercorns together in a mortar and pestle or in a mini processor. Add all the remaining herbs and spices, including a generous mix of sea salt, and mix thoroughly.

Source: Keep It Seasonal by Annie Wayte

Mom's Christmas Salad

Ingredients:
1 cup chopped pecans
6 TBS balsamic vinegar
1/4 cup olive oil
1 1/2 tsp sesame oil
2 avocados
3 quarts bite size pieces, rinsed, romaine lettuce
2 cups thinly sliced mushrooms
1 cup thinly sliced red onion
1 can sliced black olives, drained
1/2 lb feta cheese, crumbled
1/2 cup slivered fresh basil leaves
salt & pepper

Directions:
In a frying pan over medium high heat, stir or shake pecans frequently until toasted, about 3 minutes. Pour into a large bowl; add vinegar, olive oil, and sesame oil. Pit and peel avocados; cut into 1/2 inch chunks and add to bowl. Add lettuce, mushrooms, red onion, olives, cheese and basil. Mix and add salt and pepper to taste.

Source: Mom