This recipe combines 2 of New Orleans’ most popular desserts – The flavors of Bananas Foster, in the form of a praline! Highly addictive.
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() Archive for the ‘Holidays’ CategoryBananas Foster PralinesFriday, October 30th, 2009
This recipe combines 2 of New Orleans’ most popular desserts – The flavors of Bananas Foster, in the form of a praline! Highly addictive. Pistachio BrittleThursday, October 29th, 2009
Another version of a more traditional standby! My husband ADORES pistachios – this brittle is a holiday favorite at our house! Makes a great gift, also. Ginger Molasses Sponge ToffeeWednesday, October 28th, 2009
This is a unique take on an earlier recipe I posted, Sponge Toffee. While traditional sponge toffee was always a favorite as a kid, I developed this recipe to satisfy my more mature tastes as an adult. This sponge toffee was inspired by one of my favorite goodies, my grandmother’s ginger-molasses cookies. (Recipe coming in December!) Candy ApplesTuesday, October 27th, 2009
Candy Apples are a fun activity for the family, are cheap and easy to make, inspire nostalgia, and are a tasty way to use some of the bountiful apples this season. What’s not to love? Well.. aside from sugar burns, anyway. While this is an easy recipe, I recommend keeping little hands away from the cooking sugar, and ideally away from the dipping process as well. Kids can have just as much fin picking out the apples, the flavors, etc… without the risk! Banana Walnut BrittleMonday, October 26th, 2009
While Peanut Brittle is always nice, I do like to get crazy with things every once in awhile. This is one of my favorite variations on an old standard! This is also particularly nice for gift giving at the holidays! Sauerkraut Balls (Pyrizhky?)Wednesday, October 14th, 2009
I recently obtained this recipe from my aunt, by way of my grandmother. My husband was professing his love for sauerkraut, and I recalled the sauerkraut balls that this aunt used to make around the holidays. I remembered them being really addictive little bread balls filled with sauerkraut and bacon, but couldn’t remember much past that – it had been 2 decades since I’d had one! So, after a couple of calls, I received an email with the vague recipe. I *immediately* set about making a batch for my husband. Between the bread, kraut, and bacon, I think he was about to start foaming at the mouth if I didn’t get right on it! Sauerkraut Balls (Pyrizhky?) Dough:
Filling: Melted butter Prepare the dough: Gently mix together warm water, sugar, and yeast. Allow to sit for 10 minutes. In a large bowl, mix together flour and salt. Form a well in the middle, and pour oil, eggs, and sour cream into it. Mix well, then add the yeasty water. Mix until everything is well incorporated, then knead lightly for 2 minutes. Place dough in a large, greased bowl. Cover and allow to rise for 1 hour, or until doubled in size. As you are waiting for the dough to rise, prepare the filling: Cook bacon & onions until bacon is almost cooked, but not crispy. Add saurkraut to the pan, cook and stir well until bacon fat is absorbed and everything is heated through. Season with salt and pepper to taste. Let cool. Assemble the sauerkraut balls: Roll dough out to an even 1/4″ thickness. Cut rounds that are between 3″-4″ in diameter. On the center of each round, place a mound of about 1 Tbsp filling. Gather edges of the round and seal the filling in (like a drawstring bag). Roll around between your hands a bit to get a uniform spherical shape, and place on a lightly greased / sprayed baking sheet. Repeat with the rest of the dough/filling, leaving at least 2″ between dough balls. Loosely cover cookie sheets with plastic wrap, and allow to rise another hour. Heat oven to 350F. Remove pastic wrap from cookie sheets, bake for 25 minutes, or until golden. Remove from oven and brush liberally with melted butter. Great served hot, fresh out of the oven, cold, or even reheated. IF they last that long. Mocha Nanaimo BarsSaturday, August 15th, 2009
Picture it. Vancouver, Canada… 1986. I was a little girl on the trip of a lifetime – experiencing Expo ‘86. I was young enough that most of the memories from it are now a blur, or reduced to general feelings and thoughts (”That was cool!”), but 2 few things stood out then, and still remain fresh in my mind today: “Midwest goes Southwest” HotdishSunday, July 19th, 2009
If you’re not in / from Minnesota, you may not be familiar with “hot dish”. A cultural staple here, no potluck is complete without one. Here’s my favorite take on the tradition:
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