Ruth's Recipe Exchange

[rthstewart]

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

Comments

Re: Brandy Butter :)

[brown_betty]

So, I'm guessing this is a spread? (I'm just wondering how it's used.)

Re: Brandy Butter :)

[adaese]

A generous spoonful instead of cream or sauce on the Christmas pudding. Also very good as a topping on mince pies.

[adaese]

Mincemeat, since mince pies are a) an indispensible part of a traditional christmas, and b) slightly less of an acquired taste than plum pudding. Also the pudding should have been (and was!) made a month ago - it takes time to mature

Sour Cream Green Beans (w/gluten-free option)

[andi_horton]

These aren't that healthy for you, so in our house they've become a holiday recipe by default.

Ingredients (for 6-8):

- 4 cups cooked green beans (I use tinned, because I like the flavour and texture they create, but frozen or fresh work too). Reserve 1 cup cooking liquid
- 1 cup sour cream
- 1/4 cup minced onion
- 3 tbsp butter
- 2 tbsp sugar
- 2 tbsp white vinegar
- 2 tbsp flour (GF: potato flour seems to work best as a sub for wheat flour, in this case

Re: Sour Cream Green Beans (w/gluten-free option)

[snitchnipped]

This is very similar to something my mother makes... a sour green bean with bacon and onions, though she doesn't use sour cream. This sounds even better! This one's a keeper...

Gingerbread

[andi_horton]

Ingredients (makes 12 servings):

- 1 egg
- 2 1/2 cups flour
- 1 cup molasses
- 1 cup hot water
- 1/2 cup white sugar
- 1/2 cup shortening
- 1/4 tsp salt
- 1 tsp baking soda
- 1 tsp ginger

Mix all ingredients except flour and water. When everything is thoroughly blended, add the water, mix, and then add flour. Spread in pan (8x11.5 in.; 200x290 mm). Bake at 350 Farenheit for 45 minutes, or until a toothpick inserted in the centre comes out clean.

NOTE: If you have an aggressive oven (like we do) reduce your cook time to about 35 minutes, and test periodically from that point on. Otherwise I find it comes out a bit tough.

Can be served with whipped cream, a lemon sauce or (my favourite) candy cane ice cream.

Re: Gingerbread

[rthstewart]

I may make this one today. Andi, by shortening does it mean vegetable shortening (do you call is vegetable suet there?) or butter? And is that a loaf pan -- how deep is the pan you make it in? Also, what is a lemon sauce? For the flour, that's a low fat ratio, which is nice.

Re: Gingerbread

[andi_horton]

I used Crisco all-vegetable shortening, though other options may work too. This is an older recipe, and vague on a few details, so I've had to sort of adapt it as I went. The pan I use is 2" or 50mm deep (the recipe itself does not actually specify pan size; the first time I made it, I scraped it out of two other pans before I found one that fit, and I've applied its measurements here. I suspect it may also work well in a deepish 8 inch square pan, and may even retain moisture better that way).

This is one example of a lemon sauce; Mum has her recipe with her and I'm not sure of its particulars, but this one looks much like it.

Re: Gingerbread

[rthstewart]

Delicious! I made it this evening! Fabulous and so easy!

Recipe exchange

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