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    You are in: Home / Cookbooks / The Hoildays
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    The Hoildays

    Christmas I love everything about it! The giving,the tree,the food,friends and family!
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    The Kartoshnik looks like a cake but is eaten like a potato. Serve with your main meal. This recipe was given to me by my grandmother over 50 years ago. Since then, I have modified the recipe and it is even better than the original.

    Recipe #16550

    I found this in the Atlanta Constitution years ago and have made it several times with great success and I always receive compliments, even from people who don't like sweet potatoes. To help keep the cake from cracking I usually put a pan of water on the rack below to keep the oven humid. I like to top it with rum-flavored whipped cream.

    Recipe #110268

    I got this recipe off Martha Stewart's website. It's absolutely WONDERFUL! I love pumpkin, but it's just not in enough things. So here's a good cheesecake for you. Hope you enjoy it! My Notes: I don't use the pecans in the crust, but it's because I'm allergic to some nuts, and I don't like to push my luck. I'm sure they'd be wonderful in there, though. If you don't use them, you could probably just toss a few more cookies worth of crumbs in like I do.

    Recipe #232255

    I have seen many fudge cake recipes, but I believe this one takes the cake *heh* because of the sour cream & brown sugar. It is rich and if you love cake you will think you died and went to heaven! 8)

    Recipe #35675

    This dough has been made every Christmas in my house. This recipe can be used to make not only cut-out cookies to give your family a rest from the normal sugar cookie recipe, but also has two other variations. One can roll them out and add a dab of jam or a pecan or walnut before baking, or add chopped up walnuts and roll dough in confectioner's sugar to make snow balls. They're all delicious. (Just remember to chill before baking - that's the key.)

    Recipe #23555

    Perfect for bake exchanges because it makes a huge batch! From Parents Magazine December 2003. Prep time does not include chilling the dough.

    Recipe #142909

    A Craig Claiborne classic from The New York Times. One just can't do any better than this one. Cook time is chill time for the alcohol to remove any raw egg taste. I don't make it unless it gets really cold - so, for those who have snow ... make a batch of this & put another log on the fire. Let it snow, let it snow, let it snow!

    Recipe #403524

    This has become a family favorite every year! If I don't make it my whole family teases me. I am sure that your family will love it too!

    Recipe #103703

    These yams are so good. You can increase the ingredients to make a larger amount.

    Recipe #233583

    This recipe was made for a Christmas party hosted by my mother-in-law. It was a huge hit!

    Recipe #259970

    We make two turkeys at Thanksgiving -- smoked and roasted -- and this sauce is excellent with either turkey. It's tangy and full of flavor. It's easy to make to boot! 11/11 I just noticed that part of this recipe is missing so I am fixing now :)

    Recipe #106741

    Love gravy, but hate fat? Try this light alternative.....

    Recipe #143871

    26 Reviews |  By Derf

    Being so close to Canadian Thanksgiving, I thought this recipe might be handy. It is traditional in our family and served quite thick to pour over mashed potatoes. Left over gravy can be used up in a turkey casserole. We usually make a turkey shepherd's pie which can be frozen and add the mashed potatoes when defrosted and cooked.

    Recipe #12291

    Low fat chicken or turkey gravy, great for the holidays, and your waistline!

    Recipe #15685

    English recipe traditionally served with sausages. Very good served with all types of poultry and game birds.

    Recipe #18620

    This is a very easy and quick NO FAT gravy to make. No fuss and you do not have to worry about the gravy going lumpy. I developed this recipe almost 20 years ago using my homemade chicken broth or vegetable broth.

    Recipe #25365

    This is a light gravy. If you wish to darken gravy add a few drop of a commerical product such as Gravy Master, etc. You can also brown the flour in a fry pan before making slurry.

    Recipe #27962

    You can make almost any type of gravy from this recipe, and it's a lot easier to do than you'd expect, with ingredients you will most likely already have at hand. Feel free to double or even triple this recipe. Why buy 'like home made' when you can HAVE home made? One note, when stored in the fridge, it will turn to a jello-like mass, simply reheat and it will return to gravy consistency.

    Recipe #30284

    7 Reviews |  By PanNan

    This recipe makes a wonderful turkey gravy. I discoverd it one year when we were grilling the turkey, but I still wanted the traditional roasted turkey gravy. It also makes a delicious soup. This recipe reminds us of Thanksgiving, the first of which was celebrated in New England.

    Recipe #41712

    I adopted this wonderful recipe from Mean Chef. It is a perfectly flavored, wonderfully browned gravy.

    Recipe #74273

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