Ruth's Recipe Exchange
So, here we go, the recipe exchange. In selecting a few things to get going, I went to those items that are fixed in memory, either fondly or in horror. The two I offer I’m pretty certain are unique enough to have not been much seen before but they are also part of holiday traditions for me. Here is the opportunity to share with others the peculiar and special and memorable food traditions of your family and country. The things you love and make over and over and the things you really would never make but must be shared and cherished.
Where possible I have added metric measures, but you'll probably want to check. I use a kitchen scale myself. Also, I have to ask what is the metric equivalent of the standard US 9X13 baking pan? Do you call it the 23 X 33 baking pan?
In comments, please feel free to add your own or link and to answer questions that others have about things like equivalents. I'd make a banner to cut and paste and icons but I don't know how to do that sort of thing.
Lime Jello Pretzel Salad (it often graces tables in the Midwestern US)
2 cups crushed pretzels
1 1/2 sticks butter (which equals 6 ounces or 170 grams)
4 tablespoons sugar
1 tall can crushed pineapple (I have no idea what tall is - probably 20 ounces/560 grams)
1 (8 oz.) pkg. cream cheese (227 grams)
1 (9 oz.) carton Cool Whip (255 grams)
1 cup sugar (7 ounces, 200 grams)
1 (6 oz.) pkg. lime jello
Melt butter and mix with sugar and pretzels; press into 11 inches x 14 inches pan. Bake at 400 degrees Fahrenheit for 8 minutes; cool. (I actually don't know what an 11 X14 pan is. I'd probably use the smaller 9 X 13 (23 X 33) if I were making this. Which I am not.)
Mix together cream cheese, Cool Whip, and 1 cup sugar. Spread over crust. Dissolve lime jello in 2 cups boiling water (may substitute one cup boiling water and one cup of lemon-lime soda and reduce sugar). When dissolved, stir pineapple into hot jello mixture. Spread over cream cheese mixture. Chill several hours. Amaze guests.
Adapted from numerous online sources including allrecipes.com and cooks.com
Caramel chocolate death bars
These are too rich for me, but they are always very popular on cookie trays. Also, never try to make caramel while drinking alcohol. Rose Levy Beranbaum (being hyper careful) provides all units of measure!
Caramel topping
Sugar, 1 cup or 7 ounces or 200 grams
Corn syrup, ½ cup in a greased measuring cup, or 5.75 ounces, or 164 grams
Unsalted butter, 1 ½ tablespoons, or 0.75 ounces, 21 grams
Heavy cream, ¼ cup, 6 ounces, 170 grams
Vanilla extract, 1 teaspoon, 4 grams
Cookie base
Bleached all purpose flour, 1 cup, 5 ounces, 145 grams
Oats, 1 cup, 3 ounces, 83 grams
Light brown sugar, ¾ cup firmly packed, 5.75 ounces, 163 grams
Baking soda, ½ teaspoon
Salt, 1/8 teaspoon
Unsalted butter, melted, 12 tablespoons, 6 ounces, 170 grams
Bittersweet or semisweet chocolate pieces, chopped into ½ inch, (about 13 mm) - 6 ounces, 170 grams
Coarsely chopped walnuts, 1 cup, 4 ounces, 114 grams (I prefer pecans)
For caramel topping
Have a long handled ladle and a greased heatproof measuring cup near the stove. In a medium sauce pan (preferably enamel or non stick), combine sugar and corn syrup and cook over medium-low heat, stirring constantly, until boiling. Stop stirring and continue boiling until the mixture caramelizes to a deep amber (about 370 degrees Fahrenheit - 187 Celsius)
Remove from stove and add butter and cream. Return to stove and boil until thermometer reaches 240 degrees Fahrenheit - 115 Celsius). Pour into prepared cup and cool at least 10 minutes and add vanilla. Store up to 1 hour.
For cookie base:
Preheat oven 350 degrees Fahrenheit (177 celsius)
Grease sides of a 9 X 13 pan - preferably metal - if using glass lower oven temperature to 325/163. (is it the 23 cm X 33 cm pan elsewhere? What do you call it? In the US, it is called generically the 9 X 13 baking pan)
In a large bowl at medium speed, mix flour, oats, brown sugar, baking soda, and salt until well mixed. Add melted butter. Scrape mixture into pan and coat the bottom evenly.
Bake for 10 minutes. Remove from oven, add chocolate and nuts. Drizzle caramel on the top and bake for another 20 minutes.
Allow the chews to cool completely then begin the effort to remove them from the pan. I know that sometimes I put a piece of parchment in the bottom of the pan, but the caramel sticks to the side. Kick, pry, and pull the bars free. Cut them into small pieces and serve. At some point, after removing from the pan (either when they are cut or after) you will want to set the bars on some paper towels to soak up the extra butter).
From Rose Levy Beranbaum’s Christmas Cookies
Where possible I have added metric measures, but you'll probably want to check. I use a kitchen scale myself. Also, I have to ask what is the metric equivalent of the standard US 9X13 baking pan? Do you call it the 23 X 33 baking pan?
In comments, please feel free to add your own or link and to answer questions that others have about things like equivalents. I'd make a banner to cut and paste and icons but I don't know how to do that sort of thing.
Lime Jello Pretzel Salad (it often graces tables in the Midwestern US)
2 cups crushed pretzels
1 1/2 sticks butter (which equals 6 ounces or 170 grams)
4 tablespoons sugar
1 tall can crushed pineapple (I have no idea what tall is - probably 20 ounces/560 grams)
1 (8 oz.) pkg. cream cheese (227 grams)
1 (9 oz.) carton Cool Whip (255 grams)
1 cup sugar (7 ounces, 200 grams)
1 (6 oz.) pkg. lime jello
Melt butter and mix with sugar and pretzels; press into 11 inches x 14 inches pan. Bake at 400 degrees Fahrenheit for 8 minutes; cool. (I actually don't know what an 11 X14 pan is. I'd probably use the smaller 9 X 13 (23 X 33) if I were making this. Which I am not.)
Mix together cream cheese, Cool Whip, and 1 cup sugar. Spread over crust. Dissolve lime jello in 2 cups boiling water (may substitute one cup boiling water and one cup of lemon-lime soda and reduce sugar). When dissolved, stir pineapple into hot jello mixture. Spread over cream cheese mixture. Chill several hours. Amaze guests.
Adapted from numerous online sources including allrecipes.com and cooks.com
Caramel chocolate death bars
These are too rich for me, but they are always very popular on cookie trays. Also, never try to make caramel while drinking alcohol. Rose Levy Beranbaum (being hyper careful) provides all units of measure!
Caramel topping
Sugar, 1 cup or 7 ounces or 200 grams
Corn syrup, ½ cup in a greased measuring cup, or 5.75 ounces, or 164 grams
Unsalted butter, 1 ½ tablespoons, or 0.75 ounces, 21 grams
Heavy cream, ¼ cup, 6 ounces, 170 grams
Vanilla extract, 1 teaspoon, 4 grams
Cookie base
Bleached all purpose flour, 1 cup, 5 ounces, 145 grams
Oats, 1 cup, 3 ounces, 83 grams
Light brown sugar, ¾ cup firmly packed, 5.75 ounces, 163 grams
Baking soda, ½ teaspoon
Salt, 1/8 teaspoon
Unsalted butter, melted, 12 tablespoons, 6 ounces, 170 grams
Bittersweet or semisweet chocolate pieces, chopped into ½ inch, (about 13 mm) - 6 ounces, 170 grams
Coarsely chopped walnuts, 1 cup, 4 ounces, 114 grams (I prefer pecans)
For caramel topping
Have a long handled ladle and a greased heatproof measuring cup near the stove. In a medium sauce pan (preferably enamel or non stick), combine sugar and corn syrup and cook over medium-low heat, stirring constantly, until boiling. Stop stirring and continue boiling until the mixture caramelizes to a deep amber (about 370 degrees Fahrenheit - 187 Celsius)
Remove from stove and add butter and cream. Return to stove and boil until thermometer reaches 240 degrees Fahrenheit - 115 Celsius). Pour into prepared cup and cool at least 10 minutes and add vanilla. Store up to 1 hour.
For cookie base:
Preheat oven 350 degrees Fahrenheit (177 celsius)
Grease sides of a 9 X 13 pan - preferably metal - if using glass lower oven temperature to 325/163. (is it the 23 cm X 33 cm pan elsewhere? What do you call it? In the US, it is called generically the 9 X 13 baking pan)
In a large bowl at medium speed, mix flour, oats, brown sugar, baking soda, and salt until well mixed. Add melted butter. Scrape mixture into pan and coat the bottom evenly.
Bake for 10 minutes. Remove from oven, add chocolate and nuts. Drizzle caramel on the top and bake for another 20 minutes.
Allow the chews to cool completely then begin the effort to remove them from the pan. I know that sometimes I put a piece of parchment in the bottom of the pan, but the caramel sticks to the side. Kick, pry, and pull the bars free. Cut them into small pieces and serve. At some point, after removing from the pan (either when they are cut or after) you will want to set the bars on some paper towels to soak up the extra butter).
From Rose Levy Beranbaum’s Christmas Cookies