Category Archives: Holiday Recipes

Spring is almost here= Passover and Easter around the corner

Posted on March 6, 2013 | Leave a comment

Can’t believe that it’s almost Spring and with that comes Passover and Easter. Spring is March 20,  Passover is March 25 , Easter is March 31!  I am always on the hunt for new and exciting recipes and welcome any and all suggestions. I have a couple of recipes from last Passover from some of you that I still haven’t even tried yet,  I have every intention of doing so. I will start reblogging all of my recipes that have already been posted for new readers and to make it easy on my faithful following. Please send me any recipes and ideas that you may want to share, I obviously love sharing my recipes and hope you will too.  I cannot post all of the recipes or even try them all , but the one that lands on my holiday table this year will win a prize from CWC. So good luck and look  forward to hearing from you and feel free to email me at cmk55@sopris.net

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Posted in Holiday, Holiday Recipes, Passover Recipes

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Joy’s Cranberry Sauce

Posted on November 21, 2012 | 4 comments

cookingwithcandi 069cookingwithcandioct17 181. This looks so good, and it is pretty easy. So if you’re still in the market for a Thanksgiving Cranberry Sauce give this one a try. I try to keep a few bags of cranberries in my freezer all year round , they are the perfect side to a roast chicken anytime of the year. I always make simple fresh plain Cranberry Sauce and Karyns’s Cranberry Crisp on the holidays. This is a lovely alternative to the simple Fresh Cranberry Sauce recipe or A little twist on Cranberry Sauce on my blog.

Thanks to Joy who is a friend and has been a faithful fan and supporter since the beginning of this blog.  I think we can trust her in the food dept. she knows her stuff!

Recipe as follows: (of course you can double)

Ingredients:

1 12 oz. bag of cranberries

3 granny smith apples , peeled and cut into 1/2 ” cubes

2/3 cup sugar

2/3 cup apple juice

1/2 tsp. cinnamon

1/4 tsp. ground cloves

Directions:

Bring to boil over medium simmer ( about 6 minutes) all of the above ingredients. If it seems too thick add a little water . Refrigerate and serve!

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Posted in Holiday Recipes, Holiday/ Thanksgiving Recipes, Sauce, sides, Uncategorized

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Pumpkin Cheesecake with Gingersnap Crust

Posted on November 13, 2012 | Leave a comment

Most delicious Pumpkin Cheesecake. Made it for the first time last year on Thanksgiving and will make it forever on. It’s awesome.

cookingwithcandi's avatarCooking with Candi

This cheesecake is a bit of a twist on the traditional pumpkin pie. The combination works quite well–the pumpkin adds a velvety smooth texture and delicious flavor even if you’re not a pumpkin pie fan and the caramel topping goes well with the pumpkin cheese filling. It’s a bit of work with a lot of moving parts so if you’re feeling ambitious this could work for you.  The gingersnap crust is also a departure from the traditional graham cracker crust. If you don’t like gingersnaps you can always substitute graham cracker crumbs. You’ll also need a 9-inch springform pan. I love Sur La Table and Williams Sonoma for their pans.

Happy Thanksgiving from our house to yours.

Enjoy and keep on cooking with Candi.

Ingredients: 

Crust:

About 40 gingersnap wafers (about 2 cups cookie crumbs)

1/4 cup packed light brown sugar

5 tablespoons unsalted butter, melted and cooled

Filling:

4…

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Posted in Baked Goods, Dairy, dessert, Holiday, Holiday Recipes, Holiday/ Thanksgiving Recipes

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CWC Contest – win a prize for your recipe

Posted on October 1, 2012 | 3 comments

I know that Thanksgiving is still a little far off, but I am always on the lookout for new Thanksgiving recipes, so I thought I would open it up to subscribers only. If you’re not already a subscriber, that can be easily taken care of! Just click “subscribe” on cookingwithcandi.com (it’s free). Once you’re signed up, enter to win a fun surprise CWC prize by submitting a Thanksgiving recipe entry. You can post the recipe directly on the site, or you can choose to email me. I will try the recipes, choose a winner and contact him or her to send the prize and I will, of course, post the winning recipe on the Thanksgiving blog. The deadline is November 5. You have plenty of time to plan and cook, so no rush and have fun with it! Good Luck! I look forward to hearing from all of you.

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Posted in contest, Holiday, Holiday Recipes, Holiday/ Thanksgiving Recipes

A noodle pudding from Ellen – Cottage Cheese and Craisons

Posted on September 23, 2012 | 2 comments

Always on the hunt for new ways to invent the wheel, I sent out a plea for help to some friends for some new recipes for noodle pudding. Now mind you they are never new but sometimes people come at it from a different angle. This one sounds delicious, and simple. It contains milk , if you’re looking for a good one to serve with meat that isn’t dairy check out Marcy’s noodle pudding. Again, enjoy and Happy Healthy New Year. This will help sweeten your New Year for sure and according to Ellen it stays on the table for dessert. Thanks to Ellen for her support and input. This one will be perfect for Breakfast Table at Yom Kippur.

Ingredients:

1 1/2 cups sugar

1/2 lb butter ( melted)

8 eggs ( room temp. best always) beaten

1 lb. medium size egg noodles

1 cup craisins

1 lb. small curd cottage cheese

box graham cracker crumbs – 3 cups for * crust , save the rest of the box for sprinkling the top . ( see *crust)

Mix all together and pour on top of * crust. Sprinkle more crumbs on top. Bake for 1 – 1 1/2 hours at 350 degrees.

*crust

1 stick butter (melted)

3 cups graham cracker crumbs

Mix together butter and graham cracker crumbs and press into bottom of pan and cook for 8 minutes in a preheated 350 degree oven.

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Posted in Dairy, Holiday, Holiday Recipes

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Another French Toast Recipe – Breakfast/Brunch

Posted on September 22, 2012 | 1 comment

A subscriber of mine sent this recipe to me last Yom Kippur. It really does make me so happy when people contribute, it just sometimes takes a while for me to get around to posting it. I do try to cook everything that I post when possible but it’s not always possible.  I never did get to post it because by the time I got it, holiday was over , I plan on trying this one this year in addition to my other Baked French Toast. ( which is tried and true)  I haven’t as of yet made it, but am fairly confident that it is very good. Thanks Irene, and apparently it hails from Sally Jesse Raphael of all people! It looks super easy and not a lot of ingredients at all!

Ingredients:

1 loaf white bread, cubed

8 oz. cream cheese , cut into cubes and softened

1 dozen eggs, beaten

1/2 cup maple syrup

1 cup milk ( I wouldn’t use skim) use skim plus if you must

Directions:

The night before ,( spray with Pam) an 11 x 13 baking dish. Line the pan with 1/2 the bread cubes, layer all of the cream cheese on top , add remaining bread cubes. Pour Egg, Syrup and Milk mixture over the bread .  Cover and refrigerate overnight.

Next day bake before serving in an uncovered oven at 350 degrees for about 45 minutes till lightly golden in color.

Enjoy!

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Posted in Baked Goods, Breakfast Food, Holiday, Holiday Recipes, meatless

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Julie’s Honey Cake with Whiskey – Holiday Recipe

Posted on September 14, 2012 | 1 comment

DSCN4319Firstly, thanks so much Julie for taking the time out of your busy baking to send me these wonderful recipes and allowing me to post them on my site. Julie bakes and sells her products in the Aspen area and will ship anywhere, the name of her company is Aspen Jewels Bakery.  Julie also said to inform all of us who live at high altitude that this is strictly a “sea level” cake, if cooked at high altitude it will sink and will be raw inside. This is unfortunate, but there are lots of other cakes to bake.  High Altitude baking is treacherous. You will need a tube pan for this cake.

Ingredients:

3 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 Tablespoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

3 eggs ( room temp)

1 cup vegetable oil or canola oil which Julie recommends

1 cup sugar

1/2 cup brown sugar

1 Tablespoon Whiskey

1 cup Honey

1 1/2 cups coffee (just leave it in a cup from the morning coffee)

1/4 cup orange juice from a fresh orange ( you will need the zest anyway)

1 Tablespoon orange zest

1 cup chopped pecans

Directions:

Preheat oven to 350 degrees. Spray a tube pan with flour spray. Beat honey, sugars, eggs and oil. Add zest. Mix all dry ingredients in a bowl and set aside. Add coffee and juice alternating with dry ingredients. Fold in nuts. Bake for 70 – 90 minutes until tester comes out clean. Let cool for 30 minutes before removing from pan. Let cool completely.

Sprinkle with powdered sugar before serving.

Or you can make a chocolate glaze to put on top . Once the cake cools down.

Chocolate Glaze:

this is perfect to drizzle over cakes of any kind, it is my recipe for chocolate glaze. You may have to play with the consistency. Add the powdered sugar slowly till you achieve the texture you want. You can always add a little more warm water to thin it out.

3 Tablespoons Cocoa Powder

2 Tablespoons melted butter

1 cup powdered sugar ( confectioners)

3 Tbsp. warm water (could use milk but not necessary)

1/2 tsp. vanilla

Melt butter, add all ingredients , ( go slowly with sugar), Stir until well mixed and smooth. You may need to play around with icing to get the consistency you want. Drizzle on cooled down cake.

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Posted in Baked Goods, Cake, Holiday, Holiday Recipes

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Plum Torte

Posted on September 13, 2012 | 3 comments

photoDSCN4225 DSCN4214 DSCN4216My friend Ellen sent me this recipe in the spring of last year and I couldn’t find these plums anywhere. She re-sent it to me and I think it’s a most perfect dessert, and I was thinking it would be so perfect for Jewish Holidays but the plums will no longer be available soon.  You can make two and freeze one or freeze both of them for the holidays.  Ellen is an awesome cook so I totally trust her on this.  So here you go. It’s best made with the small italian plums that are out end of August and early September and you know how much I love using seasonal fruits and veggies. Thanks Ellen.

These plums can be called Italian Prunes as well, and try and use them because they are beyond delish!

Perfect for freezing.

Ingredients:

1 cup sugar

1/2 cup sweet butter softened (room temp. or I soften for a few seconds in microwave , but don’t melt)

1 cup flour, sifted

1 tsp. baking powder

pinch salt

2 eggs ( always bake with room temp. eggs unless otherwise stated)

12  pitted purple italian plums, halved*  ( often called Italian Prunes) If you can’t find the Italian Prune type you can use regular plums, but try and make this now while they are in the store and freeze this.

lemon juice and sugar for topping

Directions:

cream sugar and butter, add flour , baking powder, salt and eggs, beat well. Cut a round piece of parchment paper and line a 9 inch springform pan. Spoon the batter into pan ( it will be thick so you’ll need to spread it a bit). Place plum halves skin side up. Sprinkle plums lightly with lemon juice and then sprinkle sugar all over. Bake at 350 degrees for 1 hour. Cool, invert and gently peel off paper then invert again – plum side up.

This is a keeper.

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Posted in Baked Goods, Holiday Recipes

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Happy New Year Brisket re-blog

Posted on September 12, 2012 | Leave a comment

Happy New Year Brisket – excellent recipe for delicious brisket.

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Posted in Holiday Recipes, meat

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A Noodle Pudding from Julie – Apricot Apple Noodle Kugel

Posted on September 12, 2012 | 2 comments

DSCN4319Firstly I want to say thank you to Julie for your support and your wonderful recipes , it’s so great to be able to share new and different recipes especially for the same old same old. This one sounds amazing, and I am excited to try it. According to Julie it’s been published in several papers in Detroit. So we have a noodle pudding from Michigan. Thanks Julie. I am going to be making this one this year.

Ingredients:

1 lb . medium egg noodles

1 cups butter, melted

1 1/2 cup sgar

1 1/2 pints sour cream

1 teaspoon vanilla

5 eggs, beaten

1 1lb. crushed pineapple, drained

1 lb. dried apricots, chopped

1 lb. dried apples, chopped

3/4 cup applesauce

brown sugar and cinnamon * for the top of the pudding ( about 1/2 cup brown sugar and 1 tablespoon cinnamon) just enough to sprinkle over the entire top of casserole. You will have to eyeball this.

Directions:

Preheat oven to 350 degrees. Cook noodles in boiling water for 5 minutes and drain.   Pour melted butter over noodles. Combine sugar, sour cream, vanilla, eggs, pineapple, applesauce and apricots. Combine fruit mixture with noodles.

Line a 9 x 13 or larger pan with cooking spray and place dried apples in the bottom of the pan. Pour noodle mixture into the pan and sprinkle with brown sugar and cinnamon. ( you may not need 1/2 cup of brown sugar, just sprinkle entire top )

Bake for 45 minutes or until set and serve immediately. Cut while warm, this freezes beautifully. Julie suggests cutting it before freezing.

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Posted in Holiday, Holiday Recipes

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