Best Holiday Recipes

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Deep-Dish Apple and Pear Pie

Cooking time 60 mins - Servings 8

Ingredients

5 cups (1.25 L) peeled, cored sliced apples (about 5)

3 cups (750 mL) sliced, firm ripe pears (about 4)

1-1/2 cups (375 mL) firmly packed brown sugar

1/2 cup (125 mL) raisins

1/3 cup (75 mL) chopped walnuts

1-1/2 tsp (7 mL) grated orange peel

1/2 cup (125 mL) orange juice

2 tbsp (25 mL) all-purpose flour

1/2 tsp (2 mL) mace

Pastry to cover 9-inch (23 cm) square cake pan

2 tsp (10 mL) light cream

1 tbsp (15 mL) granulated sugar (preferably coarse)

Steps Lightly butter sides and bottom of 9-inch (23 cm) square pan. In large bowl, toss together apples, pears, brown sugar, raisins, walnuts, orange peel, juice, flour and mace. Transfer to prepared pan. Roll out pastry, and without stretching, place over fruit. Trim, leaving 1/2-inch (1 cm) overhang. Fold under to make double layer on rim of pan. Press to pan using tines of fork. Cut a steam hole the size of a quarter in center of pie. From scraps of pastry, cut out pear and apple shapes and arrange decoratively around steam hole. Add a few pastry leaves and stems. Brush pastry with cream and sprinkle with granulated sugar. Bake in 425°F (220°C) oven for 15 minutes, then reduce heat to 350°F (180°C) and bake for 40 to 45 minutes or until pastry is golden and fruit is tender when tested with knife tip.

Light Cream of Butternut Pumpkin Soup

Cooking time 30 mins

Preparation time 15 mins - Portions 6

Ingredients

1 medium butternut pumpkin, peeled and cut in medium pieces

2 potatoes, peeled and cut in quarters

1 apple, peeled and cut in pieces

1/2 tbsp whole cloves, crushed

1/4 tbsp ginger powder

1/4 tbsp paprika

3 cups of water

2 cups of milk

2 tbsp all-purpose flour

Salt, pepper to taste

Steps Bring the water, pumpkin, potatoes and apple to boil. Reduce, cover and let it cook for about 20 minutes. Drain it but keep about 1 cup of the cooking water. Put the water and the veggies in a blender and puree. Put pureed soup back in saucepan and add the spices, milk and flour. Stir well and let cook for another 5-10 minutes. Serve soup with a twist of cream, fresh parmesan and homemade croutons.

Cranberry Almond Crunch Pie

Cooking time 45 mins - Servings 8

Ingredients

1 unbaked 9-inch pastry shell

1 8-ounce package cream cheese, softened

3 cups cranberry sauce

1/3 cup brown sugar

3 tablespoons cornstarch

dash salt

1/3 cup sifted all-purpose flour

1/3 cup brown sugar

2 tablespoons butter or margarine

1/2 cup slivered almonds, toasted

Steps Make pastry shell, fluting edges high. Blend cream cheese with 1/2 cup of the cranberry sauce; spread in bottom of pastry shell. Combine the first 1/3 cup brown sugar, cornstarch and salt; blend in remaining cranberry sauce. Spread carefully over cheese layer. Bake at 350°F for 35 minutes. Allow pie to cool while making topping. Combine flour and remaining 1/3 cup brown sugar. Cut in butter till mixture resembles coarse crumbs; stir in almonds. Sprinkle over pie. Bake 5 to 10 minutes more or until center of pie is firm. Serve warm or chilled.

Cheddar Bacon Muffins

Cooking time 25 min - Servings 12

Ingredients

6 strips bacon

1 cup (250 mL) shredded old Cheddar cheese

3 cups (750 mL) all-purpose flour

2 tbsp (25 mL) granulated sugar

4 tsp (20 mL) baking powder

2 tsp (10 mL) pepper

1 tsp (5 mL) salt

1 cup (250 mL) milk

1/2 cup (125 mL) vegetable oil

1/2 cup (125 mL) sliced green onions

1/2 cup (125 mL) sour cream

2 eggs

Steps Cook bacon over medium heat for 5 minutes or until crisp. Drain on paper towels; let cool and crumble. In small bowl, combine 1 tbsp (15 mL) of the crumbled bacon and 2 tbsp (25 mL) of the Cheddar; set aside. In large bowl, whisk together flour, sugar, baking powder, pepper and salt; stir in remaining bacon and Cheddar. Whisk together milk, oil, onions, sour cream and eggs; pour over dry ingredients. Stir together just until moistened. Spoon into greased or paper-lined muffin cups; sprinkle reserved bacon and Cheddar mixture on top. Bake in centre of 375°F (190°C) oven for 20 to 25 minutes or until tops are firm to the touch and muffins are golden. (Make-ahead: Store in airtight container in refrigerator for up to 1 day or wrap individually and freeze in airtight container for up to 3 weeks. Rewarm before serving.)

Organizations: Apple

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