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Old 12-05-2007, 04:09 PM   #1
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Heirloom (Holiday) Recipes to Share?

This is the perfect time of year for preparing (heirloom) foods/recipes that have been handed down from one generation to another, that always appear on your table. We have members here from all over the globe. Anyone care to share you family (holiday) faves?

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Old 12-05-2007, 07:29 PM   #2
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We make my grandmothers chocolate ammonia cookies every year - delicious!
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Old 12-05-2007, 07:31 PM   #3
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Not saying I like this but every Christmas Eve. my dad has to have his fried smelts. Dredged in flour, s&p and fried in oil.
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Old 12-05-2007, 11:45 PM   #4
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My family has been making this every winter for about 30 years. It's made from actual snow from the ground. We had our first snow today and I made some and taught my niece the recipe. it turned out GREAT.



Snow Cream

About 12 cups of good fresh snow
1 12 ounce can of condensed milk
1 cup confectioners sugar
1 tablespoons of Almond extract
2 tablespoons of Rum flavor
3 tablespoons of Vanilla extract
a few dashes of pumpkin pie spice



In your bowl full of snow fold in the sugar, vanilla, rum and almond.
pour the milk in, stir until mixed all together. the snow should melt down at this point to about half the amount you started with. (which is why you need so much to start)
stir in the pumpkin pie spice.

Cover the bowl, sit in freezer for about 20 minutes.
then have at it!
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Old 12-06-2007, 01:36 AM   #5
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In our home, birthdays,Christmas, Thanksgiving,Easter, are all celebrated with homemade ravioli and gravy..also included are artichokes,garbanzo's stuffed onions and zucchini,rice torta,foccacia,..I learned these recipes for my DH so he could still have the things his mom use to make for her boys..
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Old 12-06-2007, 05:47 AM   #6
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Christmas Eve is Canadian Meat Pies with a salad.
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Old 12-06-2007, 06:59 AM   #7
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Mom's famous pumpkin and pecan pies----she's passed on but sweet memories of her linger behind...........(she could also roll out 8 pie shells with her arms tied behind her back and blindfolded!)
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Old 12-06-2007, 07:53 AM   #8
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As Lyndalou said, Canadian Meat Pies, except I now make them into turnovers.

Tourtiere Turnovers

1 lb ground pork
1/2 cup stock
1 large onion, minced
2 cloves garlic, minced
1/2 tsp salt (I usually add more at the end)
Freshly ground pepper
1/2 tsp each thyme, sage and dry mustard
1 medium potato, cooked and mashed

If you have Savoury, add it in. I also like to add just a bit of cloves. Just a bit.

Combine all, except the potato. Simmer, uncovered about 25 minutes or until most of the liquid is evaporated, stirring often. Remove from heat. Stir in potato. Once cool, check again for seasoning. It needs to be really well seasoned. I like to add fresh sage and thyme at this point. Chill.

For the dough.

4 cups flour
1 lb butter
1 cup sour cream

Cut the cold butter into the flour until it resembles that small stuff. Add the sour cream, and blend. It won't come together all that well, but that's fine. Place in ziplock bag, work it a bit until it comes together, and chill.

Roll out dough. Cut into 3 in circles. Martini glass works well. Add 2 tsp meat mixture. Fold over, seal the edges well with water. Place on ungreased sheet. Brush with egg wash. Cook at 375 for 15-20 minutes. They freeze really well.
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Old 12-06-2007, 10:37 AM   #9
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My family makes lebkuchen cookies. We only make a batch every other year because it is a big recipe and the cookies last forever frozen. My sisters and I try to get together to make it and then divide up the cookies to take home. They take about a week or more to cure before they are ready to eat so we usually make them around Thanksgiving and let them cure. Then we frost and decorate them.
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Old 12-06-2007, 11:42 AM   #10
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On Christmas eve it has to be wine "soup", fried fish and poppy seed and walnut rolls.
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