Holiday Recipes
The Log Houses of Pittsburgh
April 25, 2022
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April 29, 2022
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Raspberry Rugelach
- 1 cup unsalted butter
- 8 oz. cream cheese
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 cups flour
- 3/4 cup sugar
- 1 cup chopped walnuts
- 1/4 cup sugar
- 1/2 teaspoon molasses
- 1/2 teaspoon cinnamon
- 1/2 cup raspberry preserves
- 2 tablespoon sugar
- 1 tablespoon cinnamon
- 1 tablespoon milk
Dough:
Beat butter and cream cheese. Add vanilla, salt, flour and sugar. Beat until blended. Divide the dough into 4 balls and refrigerate overnight.
Filling:Mix chopped walnuts, 1/4 cup sugar, molasses, 1/2 teaspoon cinnamon. Divide into 4 portions. Roll out dough from one dough ball into a circle. Roll until dough is about 1/8" thick. Spread dough with 1/4 of the raspberry preserves and filling. Cut into 12 wedges and roll into crescents, starting at the outer edge and rolling toward the middle of the circle. Repeat with other dough balls. Mix 2 tablespoons sugar with 1 teaspoon cinnamon. Brush cookies with milk and sprinkle each cookie with the sugar/cinnamon mixture. Place on aluminum foil covered cookie sheets and bake for 30 minutes at 325ºF.
Makes about 48 cookies
Green Bean Casserole
- 1 can (10 3/4 ounces) condensed Cream of Mushroom soup
- 1/2 cup milk
- 1 teaspoon soy sauce
- Dash ground black pepper
- 4 cups cooked cut green beans (To make this really simple, you can use canned green beans instead of fresh)
- 1 1/3 cups French Fried Onions
Preheat the oven to 350°F. Stir the soup, milk, soy sauce, black pepper, beans, and 2/3 cup onions together in a 1 1/2 quart casserole dish sprayed with your favorite cooking spray.
Bake for 25 minutes, or until the bean mixture is hot and bubbling. Stir the bean mixture and then sprinkle with the remaining onions.
Bake for 5 more minutes, or until the onions are golden brown.
The Campbell's Soup Company created this recipe in 1955. Since then it has beome a "must have" for many families across America.
Pumpkin Pie
- 9" premade pie crust
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) LIBBY'S® 100{0d5dd585d9b39b579093aa9482eb8a5d8629194f7aeab9d63fd29672a0772753} Pure Pumpkin
- 1 can (12 fl. oz.) evaporated milk
Preheat oven 425°F.
Mix sugar, cinnamon, salt, ginger and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into a 9-inch pie shell.
Bake at 425°F in the oven for 15 minutes. Reduce temperature to 350°F and then bake for 40 to 50 minutes more or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving
This is Libby's award winning pumpkin pie recipe. It has been around since the 1950s.
Candied Yams
- 1 can of yams (29 oz.)
- 1/4 cup butter
- 1/2 cup brown sugar
- 1 1/2 cup mini marshmallows (if desired)
Preheat oven to 400ºF.
Put yams in a medium baking dish sprayed with a cooking spray. Scatter pats of butter over the yams. Sprinkle with brown sugar. Cover with mini marshmallows if desired.
Bake for 25 minutes, or until the yams are tender and marshmallows have melted (if you've added them).
Serves 6. Can be doubled or tripled if you are cooking for a crowd.
This is the easiest candied yam recipe. The casserole can be topped with marshmallows if you choose. And no, you are not required to make them from scratch.
Pumpkin Seeds
- 1 1/2 Cups pumpkin seeds
- 2 tablespoons melted butter
- a pinch of salt
There are two schools of thought when it comes to roasting the seeds. Traditionally, they were roasted at 300 F for approximately 45 minutes. However, a recent study contends that to receive the nutrients from the seeds, they should not be roasted at a temperature higher than 160°F to 170°F (75°C) and for no longer than 20 minutes.
When roasted for longer than 20 minutes, a number of unwanted changes in fat structure in the pumpkin seeds have been observed by food researchers. Roasting for no longer than 20 minutes will help you avoid these unwanted changes. Interestingly, studies have shown that roasting temperatures of 194°F (90°C) or higher are often required to bring out the full nut-like aromas and flavors in pumpkin seeds. So your choice is taste or nutrition.
- Preheat oven to 300°F (150 degrees°C).
- Toss dried, cleaned pumpkin seeds in a bowl with the melted butter or oil and salt. You can experiment with other seasonings.
- Spread pumpkin seeds in a single layer on an ungreased baking sheet.
- Bake for about 45 minutes, stirring occasionally, until golden brown.
- Preheat the oven to 160° to 170°F (90°C).
- Toss dried, cleaned pumpkin seeds in a bowl with the melted butter or oil and salt. You can experiment with other seasonings.
- Spread the seeds in a single layer on an ungreased baking sheet.
- Bake for no longer than 20 minutes, stirring occasionally.
Mom's Roasted Turkey and Stuffing
- Ingredients
- Cooking Onions and Celery
- Combining Ingredients
- Cleaning and Stuffing the Turkey
- Roasting the Turkey
- 1 fresh or frozen turkey (approximately 20 lbs.), thawed
- 8 to 10 onions, chopped
- 2 whole stalks of celery, chopped
- Minced parsley
- 1 1/2 teaspoon garlic salt
- 1 teaspoon poultry seasoning
- 1 1/2 teaspoon salt
- 1/3 teaspoon pepper
- 1 1/2 teaspoon garlic powder
- 3 eggs
- Chicken broth (4 1/2 teaspoon bouillon added to 2 1/2 cups water)
- 3 bags (10 oz. each) of seasoned bread crumbs (21 cups total)
The first step is to cook the onions and celery. There are two ways you can soften/cook down the onions and celery. The first is to cook them in a large frying pan with butter or oil until they are soft.
The second is to put the chopped onions and celery in a roasting pan with butter or oil and bake, stirring occasionally, until soft. The advantage of the second option is that you can do something else while they are cooking in the oven, and your house does not smell of fried onions and celery.
After the onions and celery are cooked, combine them with the rest of the ingredients in a very large mixing bowl. Mix all of the ingredients together with your hands until thoroughly mixed. You can do up to this step the night before. If you do, once you reach this point, cover the stuffing and refrigerate until you are ready to stuff the turkey the next day.
When you are ready to stuff the turkey, make sure you remove anything that may be inside the turkey and wash the turkey both inside and out. Salt the inside of the cleaned turkey. Stuff the turkey with stuffing lightly until full. Place any extra stuffing in a casserole dish to heat later, which you can then mix with the stuffing that was cooked inside of the turkey.
Place the turkey in a roasting pan. Liberally sprinkle the outside of the turkey with seasoned salt or the seasoning of your choice. Cover the turkey with either the roaster lid or aluminum foil. For the first 20 minutes of baking, set the temperature to 400°F. After that turn the temperature down to 325°F and bake the turkey, covered, until close to the end of the cooking time. At that point, uncover the turkey so that it can brown nicely without burning or drying out. While the turkey is baking, baste it every 30 minutes or so. You only need to start the basting when you are about two hours into the baking process. A 21 lb. turkey can take approximately 5-6 hours to cook.
How to Know When it is Done: The temperature of the stuffing inside the turkey should reach a temperature of approximately 165°F. The temperature of the thigh (try to avoid the bone) should be 180°F (some guidelines say to cook it to 165°F, but I prefer to get it to 180°F) when done.
Gravy
- 4 tablespoons fat drippings
- 4 tablespons flour
- 2 cups chicken broth
Stir with a whisk in a saucepan over high heat until boiling and then turn to low and simmer for five minutes.
Ham
When I was a kid, my grandmother always prepped our Easter ham by covering the outside of it with pineapple rings secured to it with toothpicks and putting a Maraschino cherry in the center of each ring and then studding it with whole cloves. She would then bake it in the oven with a glaze made from some of the reserved pineapple juice mixed with brown sugar. After it baked, I loved to eat the smokey, sweet, caramelized fruit from the ham.
While I love ham fixed that way, why limit yourself? Why not try something new and exciting this year for your Easter dinner? Let’s be honest, it’s the sauce or glaze that makes your ham tasty. There are many other glazes and sauces you can try to spice up your holiday ham or even the one you may serve tonight. Most either are in one of two styles, sweet and fruity or savory. Some are a little of both. Below you’ll find a collection of ham sauces and glazes that we collected from our readers.
Brown Sugar Ham Glaze
- 1 cup brown sugar (packed)
- 1/2 cup of orange juice
- 1/2 cup honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground clove
- 1 teaspoon cinnamon
- 3 tablespoons of your choice of mustard (*optional)
Stir ingredients together and bring to a boil over medium heat. Let simmer for ~4 minutes until thickened. Pour over ham when there's about 30 minutes left of cooking time.
- Cook time: Approx. 5 min.
- Yield: Makes about 1 cup
- Pour over ham with approximately 20-30 minutes left of cooking time.
- reheat on stove if hardens.
Recipe by Nancy R.
Raisin Ham Sauce
- 1/2 cup brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon dry mustard
- 1 cup raisins
- 2 tablespoons butter
- 2 tablespoons white vinegar (or apple cider vinegar or wine vinegar)
- 1 1/2 cups water
- 2 tablespoons lemon juice
- 1/4 teaspoon lemon zest
In a medium saucepan combine brown sugar, cornstarch, and dry mustard. While over medium heat, begin to add water, vinegar, raisins, lemon juice & zest. Bring to a boil & cook for about 2 minutes or until thickened, stirring occasionally. Remove from heat and add butter. Stir until melted. scoop over warm slices of ham.
- Cook time: Approx. 15 min.
- Yield: Makes about 2 cups.
