Memories Of A Lifetime – CIJ Favorite Holiday Recipe Exchange – #EtsyCIJ 2018

Contributor post by Michelle of EviesToolEmporium

We spent the day sharing our recipes during the first Etsy Christmas In July Favorite Holiday Exchange! Since the #EtsyCIJ team is worldwide we held a virtual #CIJFavoriteHolidayRecipeExchange right here on our blog!

The recipe exchange was held today, July 5th. As I mentioned the team is international and we received recipes from many countries!

We wanted to include as many of our talented team members as possible! The participation was fantastic! Our team members are creative chefs!

Each team member shared with us their recipe, as well as a little bit about their memories of holiday cooking and baking. I personally look forward to making a few of these new recipes this season! I added them to the assortment I bake each year! Please join me as we conclude the #CIJFavoriteHolidayRecipeExchange!

ChristmasCookies_12.24.14

Here are the recipes:

1. Old Fashioned Apple Cake / Misty from carolinagirlz2
2. Mississippi Mud Cake / Karen from timetalentjewels
3. Apple Pie / Amy from BeadsandThreadsbyAmy
4. Hungarian Lesco / Rita from RitzySelection
5. My Mothers Stuffing / Mary from ByFreddismom
6. Fattigmanns (Poor Man’s Cookies) / Clara from elliottsplayground
7. Scottish Tablet / Mairi from Mairidesign

Please use #CIJFavoriteHolidayRecipeExchange on social media as you visit all the delicious recipes we shared with you!

Thank you so much for joining us on our #CIJFavoriteHolidayRecipeExchange!

 

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CIJ Favorite Holiday Recipe Exchange – Scottish Tablet

Contributor post by Cindy of Cynhumphrey

Let’s Make Scottish Tablet – Recipe From Mairi Of mairidesign

(throw away your calorie counter – it is Christmas after all)

1. What is your recipe?

“Scottish Tablet”
Recipe from Mairi Thompson

Ingredients
1 pint/500 millilitres milk
8 ounces/225 grams butter (cubed)
4 pounds/1.8 kilograms sugar (super fine/caster)
1 pound/450 grams condensed milk
Optional: vanilla, chocolate or whisky flavourings as desired

Directions
Lightly grease a baking tray with butter and set aside.

Use a large heavy based pan (non-stick or stainless steel will do), at least, a 2 litre/4 pint pan because it doubles in quantity as it heats, so the bigger the better.

This mixture gets HOT so wear an apron, use a long wooden spoon, and oven mits and goggles if you want.

It is important to keep stirring all the time to avoid sticking or burning.

Heat the milk to a low simmer then add the butter and stir until melted.

Add the sugar and stir until all the sugar has dissolved.

Raise the heat to high and bring to a hard boil for 5 minutes.

Once boiling, stir in the condensed milk, reduce the heat and simmer for 20 minutes – don’t stop stirring.

Take off the heat and beat vigorously for five minutes, or until the mixture starts to feel more ‘stiff’ and ‘gritty’ under the spoon.

You can add flavoring now if you wish.

Pour into the baking tray.

Soak the cooking pan in warm, soapy water as soon as you’ve poured the mixture into the baking tray.

Allow the mixture to cool a little and then mark it off into bars, or squares with a sharp knife.

Refrigerate overnight (yes, this is the difficult part). The tablet is ready to eat when fully cooled. Cut or break into squares, or bars scored into squares, wrap in waxed paper, and store in an airtight jar or tin.

Wrap in clear film and tie with festive ribbon for gift giving.

Enjoy with an after dinner tea or coffee, or with a Hogmanay (New Year) whisky.

2. What is it about this recipe that you love?

I love its sweet, buttery, melt-in-the-mouth indulgence. Very comforting on a cold wintry day.

3. How did you learn to make this recipe?

I think most children in Scotland love tablet but, because it’s boiling sugar, we had to wait, and wait, and wait, until we were big enough to help our mums. My mum had a sweet tooth and baked a lot.

4. Please share a story or memory to go along with the recipe.

When I moved to Prague, I thought it would be nice to make a batch of tablet to share with my new friends. However, it turned out to be way too sweet for them, so I ended up eating most of it. One friend realized it made a good accompaniment to their vodka & tonic though. Thank goodness, I’d used up a fair bit of calories making it – there’s a reason for that stirring continuously for 30 minutes part!

5. What are your social media sites?

Facebook: Mairi Design

Facebook: Mairi Thompson

Twitter: mairidesign

Instagram: mairidesign1

Pinterest: mairidesign

Google +: Mairi Thompson

Wanelo: mairidesign

WordPress: Sea Glass Collection

Blogspot: Sea Glass Collection Blog

 

 

CIJ Favorite Holiday Recipe Exchange – Fattigmanns (Poor Man’s Cookies)

Contributor post by Cindy of Cynhumphrey

Let’s Make Fattigmanns Poor Man’s Cookie – Recipe From Clara Batton Smith Of elliottsplayground

Fattigmanns (Poor Man’s Cookies)

1. What is your recipe?

“Fattigmanns (Poor Man’s Cookies)”
Recipe from Clara Batton Smith

3 egg yolks
3 tablespoons sugar
3 tablespoons thickened cream
1/4 teaspoon cardamom
1 teaspoon brandy
1 1/2 cup all purpose flour
icing sugar

Beat yolks, sugar and cream together really well.

Add cardamon and brandy.

Slowly blend in the flour.

There is a special fattigmann cutting tool but you can roll out the dough and cut it in diamond shapes. Cut a slit in the middle of the diamond and tuck the end of the fattigmann through the slit. (you can skip that part if it’s too fiddly).

Deep fry in hot (and this part my Nana was very insistent on) lard for about 1-2 minutes until golden brown.

Sprinkle icing sugar on top.

2. What is it about this recipe that you love?

I pretty much love any sort of fried dough. Donuts, funnel cake, beignets – all yum!

3. How did you learn to make this recipe?

I was only 8 when my Norwegian Nana passed away but I feel like I knew her much longer from all the stories that were passed down about her. She had soldiers stationed near her home over for family lunch every Sunday, she was firm but kind and always, ALWAYS wore high heels even when doing housework. My dad most lovingly talked about her fattigmanns. Unfortunately she never wrote down recipes so it’s been a lifetime of trying to get my fattigmanns just like my Nana’s. I’m still trying!

4. Please share a story or memory to go along with the recipe.

Now I make them with my kids and since my dad has also passed away
this recipe keeps me close to those I love even if they are no longer with me.

5. What are your social media sites?

Facebook: Elliott’s Playground

Instagram: ElliottsPlayground

Website: ElliottsPlayground

elliottsplayground

CIJ Favorite Holiday Recipe Exchange – My Mother’s Stuffing

Contributor post by Cindy of Cynhumphrey

Let’s Make My Mother’s Stuffing – Recipe From Mary Bollinger OByFreddismom

Freddismom

1. What is your recipe?

“My Mother’s Stuffing”
Recipe from Mary

As far as the recipe goes, I never really measure (neither did mom) but I judge by texture and quantity (how full the bowl is as opposed to how big the bird is) but here goes!

What follows should be sufficient for a 12 – 15lb turkey.

Remove the giblet, neck and liver from the cavity ( I usually toss the liver).

In a medium sauce pan combine the giblet, neck, one stalk of celery chopped, one medium onion, salt and about 4 cups of water. Bring to a boil, reduce heat and simmer until about half of the liquid is reduced. Remove from heat and let cool.

Chop 1 medium onion, 2 stalks celery and 1/2 green pepper, place In a large skillet in which you have melted approx. 1 -2 tablespoons butter. Saute’ lightly, just until soft then remove from heat.

I generally use at least 1 entire loaf of stuffing bread, which I have broken up the night before so that it can dry out a bit.

In a large mixing bowl combine:
the bread
1 beaten egg
the onions, celery and green pepper
a handful of chopped parsley
lightly salt & pepper
Start with approximately 1/2 cut of the broth that you prepared earlier
Mix all of the above together. You want the bread to be moist enough for it to hold together if you make a ball. If you need more broth add just a little at a time you don’t want the stuffing to be squishy just wet enough to hang together.

If you have any broth left over use it to add to your gravy base when your turkey is done baking.

Gently stuff you turkey, not too tightly but enough to fill the cavity. If I have any stuffing left I usually wrap it in foil and put it in the oven for about 45 mins to an hour while the turkey is cooking.

All of this is just trial and error over the last 48 years, just remember that you can add more of anything if you want to change the taste, texture or quantity. Bigger bird, more bread (more everything), or if you just want more stuffing……again more everything!

My goal was to try to recreate the good feeling and one of the fond memories of my childhood and in doing so we have a great meal!

2. What is it about this recipe that you love?

I love this recipe because of the fond memories it brings to me of my family and my childhood.

3. How did you learn to make this recipe?

My interest in cooking was inspired by my mother’s ability to take so little and make it work for such a large family. There was never enough money for the fancy things and she was able to take the inexpensive ingredients and turn them into a fabulous meal. I learned by watching and helping and asking lots of questions!

4. Please share a story or memory to go along with the recipe.

I was the youngest of 7 children growing up in the Inlet section of Atlantic City in the 1950’s. Every Thanksgiving and Christmas my mother would be in the kitchen by 7:00 am working on the holiday meal. As she would saute’ the onions, celery and green pepper for the dressing for the turkey (birdzilla), which was large enough to feed our extended family, the smells from this fabulous combination would softly waft up to the second floor, gently nudging us awake. As an adult, I have been preparing my own holiday celebrations since I was 17 years old (my parents were both deceased by that time) and it isn’t a holiday until I get that skillet out and begin the prep for the holiday bird. The fragrance of the onions and celery are all I need to bring back those fond childhood memories. I know my mother is there with me every year, guiding and helping me in the kitchen.

5. What are your social media sites?

Facebook: ByFreddismom
Pinterest: By Freddismom
Twitter: Mary Bollinger

CIJ Favorite Holiday Recipe Exchange – Hungarian Lesco

Contributor post by Cindy of Cynhumphrey

Let’s Make Hungarian Lesco – Recipe From Rita Szollosi  Of RitzySelection

Hungarian lecso (lecsó) is a typical Hungarian dish that consists of tomatoes, peppers, and onions. How lecso turns out can differ, depending on the type of pepper used. Some swear by the bitingly hot bogyiszlói (banana chili), others prefer the sweet, mild varieties. However, there is always room for compromise by adding a few hot ones to the milder ones. However, care should be taken when adding very hot peppers, since just a single one can ruin a dish for an unaccustomed palate.

Hungarian Lesco (Photo Source: Pixabay.com)

1. What is your recipe?

“Hungarian Lesco”
Recipe from Rita

Ingredients

2 1/4 lbs/1 kg bell peppers (capsicum)

Generous I lb/500 g tomatoes

1 large onion

4 tbsp oil

1 heaped tbsp ground paprika

Salt

Remove the stalks and the seeds from the peppers, and cut into finger-width strips or rings. Remove the stalks from the tomatoes, and squash or slice them. Finely chop the onion and fry in the hot oil, stirring continuously, until translucent. Remove from the heat and stir in the paprika.

Add the peppers and salt, and cover with a lid. Simmer gently for about 10 minutes, then add the tomatoes and cook until soft.

2. What is it about this recipe that you love?

The “lecsó” is a super food! Light, delicious with many delicious vegetables.

3. How did you learn to make this recipe?

I got this recipe from my mother when I was a little girl.

4. Please share a story or memory to go along with the recipe.

They are made with sausages and eggs, but there are those who make zucchini. The lecsó is a Hungarian dish, but it is very similar to French
Ratatouille.

5. What are your social media sites?

Facebook: RitzyJewelleryDesign
Facebook: RitzySelection

RitzySelection

CIJ Favorite Holiday Recipe Exchange – Apple Pie

Contributor post by Michelle of EviesToolEmporium

Let’s Make Apple Pie – Recipe From Amy Of BeadsandThreadsbyAmy

1. What is your recipe?

“Apple Pie”
Recipe from Amy

1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3-4 pats butter
6 to 7 cups thinly sliced peeled red delicious apples
1 tablespoon lemon juice, fresh squeezed (to taste)

Mix ingredients except butter. Pour in pie crust. Add pats of butter. Cover with lattice or full top crust. Vent crust. Bake at 375 degrees for 40-50 minutes. For extra crispy crust, brush with melted butter and sprinkle with sugar during last 20-30 minutes of baking.

During the holidays, I save time by using refrigerated pie crusts and bake according to the package directions.

2. What is it about this recipe that you love?

My grandmother loved apple pies, but never used tart apples. Instead, she used red delicious apples sliced very thin. The lemon juice adds just a hint of tartness, and this recipe couldn’t be easier.

3. How did you learn to make this recipe?

From my grandmother….she loved to bake. She was the best cook and baker, and I think of her each time I make this pie.

4. Please share a story or memory to go along with the recipe.

My first Christmas as a married woman, I tried my grandmother’s recipe for “never fail” pie crust. Hers never did fail. I remember her teaching me how to reach the perfect consistency. Apparently, something changes from the age of 12 to 25. I tried three, yes, three times to duplicate her pie crust. The first two never even rolled out. The third tasted, well, like flour. Not like crust, but flour. From then on, I started a new tradition. My pie crusts come from the refrigerated section of the grocery store next to biscuits, cookies, and cinnamon rolls!

5. What are your social media sites?

Facebook: BeadsandThreadsbyAmy

BeadsandThreadsbyAmy

CIJ Favorite Holiday Recipe Exchange – Mississippi Mud Cake

Contributor post by Michelle of EviesToolEmporium

Let’s Make Mississippi Mud Cake – Recipe From Karen Of timetalentjewels1. What is your recipe?

“Mississippi Mud Cake”
Recipe from Karen

Makes 15 Servings Preparation 15 minutes *Bake 40 minutes

1 cup pecans
1 cup butter
1 4 ounce semisweet chocolate baking bar, chopped
2 cups sugar
1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa
4 large eggs
1 teaspoon vanilla extract
3/4 teaspoon salt
1 (10.5 ounce) bag miniature marshmallows

1 Place pecans in a single layer on a baking sheet.

2 Bake at 350 degrees for 8 to 10 minutes or until toasted.

3 Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring every 30 seconds.

4 Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15 x 10 x 1 inch jelly-roll pan.

5 Bake at 350 degrees for 20 minutes. Remove from oven and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until golden brown. Drizzle warm cake with Chocolate Frosting (see Recipe Below), and sprinkle every with toasted pecans.

Chocolate Frosting

1/2 cup butter
1/3 cup unsweetened cocoa
1/3 cup milk
1 (16 ounce) package powdered sugar
1 teaspoon vanilla extract

Stir together first 3 ingredients in medium saucepan over medium heat until butter is melted. Cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat. Beat in powdered sugar and vanilla at medium-high speed with an electric mixer until smooth.

2. What is it about this recipe that you love?

The best part of this recipe is the chocolate, the marshmallow and the toasted pecans. It almost taste like you are eating candy. Of course, the cake is super moist and rich with all those ingredients it makes for a super rich dessert.

3. How did you learn to make this recipe?

I had heard of this cake before but never had the recipe until one day I ran across the recipe with Compliments of Southern Living – I now can make this cake any time. Everyone loves it!

4. Please share a story or memory to go along with the recipe.

I ran across this recipe and I knew right away it was a keeper! As my family loves chocolate, I knew they would love the marshmallow and toasted pecans too. So one day I decided to make this for our family party. I always like to try new cakes or desserts to see what they like. Much to my surprise they absolutely loved it! What a treat! Mississippi Mud Cake was a huge hit and a number one cake dessert in our family!

When in the kitchen you always need a set of Wool Felted Hot Pads to pull things out of the oven!

5. What are your social media sites?

Facebook: timetalentjewels
Pinterest: timetalentjewels
Twitter: timetalentjewel

timetalentjewels