Holiday Recipes

Here is where you can post some of your favorite or regional recipies

center]Red Velvet Cake[/center]

Preheat Oven to 350 degrees

1/2 (1stick) butter or margarine softened
1 1/2 cup sugar
2 eggs
1 tsp vanilla
1 cup buttermilk or sour milk 1 cup milk 1 tbls vinegar
2 tblsp red food color 1 oz bottle
2 cups all purpose flour
1/3 cup cocoa
1 tsp salt
1 1/2 tsp baking soda
1 tblsp white vinegar
frost with creamcheese frosting
garnish with mini chocolate chips

grease and flour 13x9x2 cake pan

Beat butter and sugar in large bowl, add eggs and vanilla beating well . Stir together buttermilk and food coloring in the measuring cup. Stir together flour, cocoa,and salt. add flour mixture and buttermilk mixture mixing well. Stir in baking soda and vinegar. pour into pre pared pan and bake 30 to 35 mins.
Frost and garnish.

Toffee-Topped Pineapple Upside-down Cake

Preheat oven to 350 degrees Prepare 12x8x2 baking dish with cooking spray or line with parchment baking paper

1/4 cup light corn syrup
1/4 cup butter or margarine melted
1 cup bits o'brickle toffee bits
Pineapple rings
Marachino Cherries
1/4 Cup softened butter or margarine
2/3 cup sugar
1 egg
1 tblsp rum or rum extract
1 1/3 Cup all-purpose flour
2 tsp baking powder
2/3 cup milk

Stir together corn syrup and melted butter. Pour into baking dish and spread evenly. Sprinkle with toffee bits. Place pinaplpe rings on top of mixture place a Marachino Cherry in hole of cherry.

Beat together softened butter and sugar in small bowl until
blended. Add egg and rum (I use vanilla) beat well.

Stir together flour and baking powder.

Add alternatly with milk to butter sugar mixture beating until smooth.

Pour over prepared baking dish.

Bake at least 30 min until an inserted tooth pick comes out clean.

Invert immediately onto serving dish peel off parchment paper.

Refrigerate left overs.

Pre heat oven to 450 degrees.

Chocolate grahamcracker crust.
1 cup graham cracker crumbs.
1/4 cup butter
Press mixture into the bottom only not up the sides of a springform cake pan. Cover the bottom of the outside of the pan with aluminum foil.

3 8oz softened briks of Cream Cheese
1 1/4 cup sugar
1 8 oz container of sour cream
2 tsp vanilla
1/2 cup Cocoa
2 tblsp all purpose flour
3 eggs

Combine sugar and cream cheese until blended
Add Sour Cream and vanilla beat until blended.
Beat in cocoa and flour. Pour into crust.
Place into a 13x9x2 pull out oven shelf place pan on shelf pour in water up to the top of the lowest part of the aluminum foil cover.

Bake at 450 degerees for 10 mins.
Reduce oven temp to 250 degrees and continue to bake 40 mins.
Keep an eye on the water level and pour in hot water to keep level up to but not over the lowest edge of the aluminum foil.

With a knife loosen the edge of the cake from the pan. Cool completely then remove the side of the spring form pan.

Prepare chocolate drizzle using 1/2 cup semisweet morsels add 2 tblsp veg shortening (make no substitutions) by heating in the microwave on high 15 sec stir microwave 15 sec more 30 sec up to 45 sec as needed. Drizzle over cake.

Refrigerate at least 6 hours before serving.