Favorite Holiday Goodies | Golden Skate

Favorite Holiday Goodies

Tonichelle

Idita-Rock-n-Roll
Record Breaker
Joined
Jun 27, 2003
I make the normal sugar cookies and gingerbread cookies that are popular at Christmas time, as well as a number of different chocolates (milk, dark, and white)

what are some of your favorite Holiday goodies to make and share?
 

Jhar55

Medalist
Joined
Jul 27, 2003
Always make my sister peanutbutter fudge. Myself sugar cookies with frosting, that fatting box of turtles or carmels those are the ones I pick out first.
 

Antilles

Medalist
Joined
Jul 26, 2003
Buttertarts. I have a recipe where the shells are actually shortbread. Of course, I like anything sweet, so I'm not hard to please.
 

Alsace

On the Ice
Joined
Mar 22, 2004
So, is anyone going to share recipes, or are we all going to drool without hope?!?
 

dancindiva03

Match Penalty
Joined
Jan 22, 2004
My favorite cookie recipies are all family secrets! In other words, I could share them, but then I'd have to kill you, and wouldn't that be a foul way to start out the holiday season?
 

iluvtodd

Record Breaker
Joined
Mar 5, 2004
Country
United-States
Latkes (potato pancakes) for Chanukah! :party: I normally stay away from fried foods, but these are delicious, especially with applesauce. Some people prefer putting sour cream on top of them. .
 
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flying camel

Medalist
Joined
Nov 16, 2005
I always make different cakes. I make a good poundcake, german chocolate. Everyone always looks for me to make them.
 

heyang

Record Breaker
Joined
Jul 26, 2003
The family expects me to bring Pistachio Cake on Christmas Day and New Year's Day. It's essentially yellow cake mix with pistachio pudding mix added along with 6 eggs, oil, water and milk. The topping is a combination of whipped cream, cool whip and another box of pistachio pudding mix.
 

Buzzz

Final Flight
Joined
Jul 26, 2003
Black Cake. It is a favourite Trinidadian christmas goodie. Don't ask me how it is made however.... :(
 

Piel

On Edge
Record Breaker
Joined
Jul 27, 2003
white chocolate-toasted almond truffles
dark chocolate cake with raspberrys
cheesecake
pecan pie
white chocolate roulage
 

SeaniBu

Record Breaker
Joined
Mar 19, 2006
pecan pumpkin pie Is a fave, but I indulge in that as often as possible.

What is this? It sounds delish. Would you please share the recipe?
white chocolate roulage???????
4 Eggs, separated
3/4 c Sugar, divided
1 tb Vegetable Oil
1 ts Vanilla Extract
2/3 c Cake Flour, sifted
1 ts Baking Powder
1/4 ts Salt
2 tb Powdered Sugar
1 White Chocolate Cream
-Filling (recipe below)
1 White Chocolate Curls

FROM: Daniel Reemes

Servings: 8

Lightly oil bottom and sides of a 15- x10- x1-inch
jellyroll pan with vegetable oil; line with wax paper
and lightly oil and flour wax paper. Set aside.

Beat egg yolks at high speed of an electric mixer
until foamy. Gradually add 1/4 cup sugar; beating
until mixture is think and lemon colored (about 5
minutes). Stir in vegetable oil and vanilla; set aside.

Beat egg whites (at room temperature) until foamy;
gradually add remaining 1/2 cup sugar, beating until
egg whites are stiff but not dry. Fold whites into
yolks. Combine flour, baking powder, and salt;
gradually fold into egg mixture. Spread batter evenly
into prepared pan. Bake at 350" for 8 to 10 minutes.

Sift powdered sugar in a 15 x 10 inch rectangle on a
cloth towel. When cake is done, immediately loosen
from sides of pan, and turn out onto sugared towel.
Carefully peel off wax paper. Starting at narrow end,
roll up cake and towel together; let cake cool
completely on a wire rack, seam side down.

Unroll cake. Spread cake with half of White Chocolate
Cream Filling and carefully reroll cake, without
towel. Place cake on a serving plate, seam side down;
spread remaining filing on all sides. Garnish with
white chocolate curls.
 

Piel

On Edge
Record Breaker
Joined
Jul 27, 2003
white chocolate roulage???????
4 Eggs, separated
3/4 c Sugar, divided
1 tb Vegetable Oil
1 ts Vanilla Extract
2/3 c Cake Flour, sifted
1 ts Baking Powder
1/4 ts Salt
2 tb Powdered Sugar
1 White Chocolate Cream
-Filling (recipe below)
1 White Chocolate Curls

FROM: Daniel Reemes

Servings: 8

Lightly oil bottom and sides of a 15- x10- x1-inch
jellyroll pan with vegetable oil; line with wax paper
and lightly oil and flour wax paper. Set aside.

Beat egg yolks at high speed of an electric mixer
until foamy. Gradually add 1/4 cup sugar; beating
until mixture is think and lemon colored (about 5
minutes). Stir in vegetable oil and vanilla; set aside.

Beat egg whites (at room temperature) until foamy;
gradually add remaining 1/2 cup sugar, beating until
egg whites are stiff but not dry. Fold whites into
yolks. Combine flour, baking powder, and salt;
gradually fold into egg mixture. Spread batter evenly
into prepared pan. Bake at 350" for 8 to 10 minutes.

Sift powdered sugar in a 15 x 10 inch rectangle on a
cloth towel. When cake is done, immediately loosen
from sides of pan, and turn out onto sugared towel.
Carefully peel off wax paper. Starting at narrow end,
roll up cake and towel together; let cake cool
completely on a wire rack, seam side down.

Unroll cake. Spread cake with half of White Chocolate
Cream Filling and carefully reroll cake, without
towel. Place cake on a serving plate, seam side down;
spread remaining filing on all sides. Garnish with
white chocolate curls.


LOL Oh Sean you are good! Daniel and I both got this recipe from Southern Living's 1989 Christmas Book. BUT....uhm.........Dan forgot the recipe for the filling.:p Let me say that after making this cake a few times I found that using a box of yellow or white cake mix works just as well as the cake stated in the recipe which is a traditional yellow genoise or sponge cake. Actually the cake mix cake is not only easier but less dry and tastier. Chocolate or any flavor cake can be used.

Another change I made from the original recipe is that to the half of the white chocolate filling used to fill the cake I add 1 cup of toasted coconut and 1 cup of toasted chopped almonds...both cooled. This lead to the recipe for the white chocolate-toasted coconut-almond truffles, LOL.

White Chocolate Filling/Frosting

1 1/2 tsp. unflavored gelatin
3 Tblsp. cold water
6 ounces white chocolate, grated plus extra for chocolate curls
1 1/4 C. whipping cream
1 tsp. vanilla extract

sprinkle gelatin over cold water in small saucepan let stand one minute for gelatin to soften

cook over low heat stiring until gelatin disolves, remove from stove

stir grated chocolate into gelatin mixture until all chocolate is melted

allow gelatin chocolate mixture to cool to room temp. do not refrigerate

combine chocolate-gelatin mixture and whipping cream in a mixing bowl and beat at mediaum speed with an electric mixer until thickened

stir in vanilla


I usually make two cakes and three recipes of the filling/frosting and make this cake into a buche de noelle or yule log cake...if anyone is interested in the steps to do this let me know and i will post it....here is a pic of a chocolate one. They make an impressive holiday dessert.

About white chocolate which is really sweetened cocoa butter............do not use white coating or melts take the time to find white chocolate..........Baker's white chocolate baking bar is the easiest to find and the least expensive.....check the ingrediants on the package and it should be nothing but cocoa butter with a little sugar and vanilla
yule_log4.jpg
 

heyang

Record Breaker
Joined
Jul 26, 2003
Good heavens! :bow: You must have won prizes for that one.

I want some! (and I bet Heyang does too...:biggrin: )


:rock: That one looks a lot better than the one I tried to make in high school for French class.

I'm a sucker for chocolate. LOL - I'm hoping to hit Beard Papa's soon. Going into NYC with brother and his family to check out the holiday sights. Always fun going with kids because you get another perspective. If I don't get to to on Friday, I'll be back in NYC on Tuesday evening to hang with friends - spending the night since we got tickets to a taping of Martha Stewart. Wonder what kind of tips I'll pick up there.

Anyway, it tapes at Chelsea market where the Fat Witch Brownie store is located. I was really good and didn't buy any the last time I was there. However, they are Oprah's favorite and I'll probably buy some for a gift - so, of course, I'll have to sample :love:
 

SeaniBu

Record Breaker
Joined
Mar 19, 2006
That is a gorgeous cake Piel:bow: I just had to post it again. I really like the almond:love: idea too:agree:

Seanibu, I can't help but think if Fumie knew your cooking abilities, her hesitation would be over. :p
:laugh: :agree:

My strong suit is in main course and apps and I also make some really fine sushi and udon dishes too. An ex of mine, Hiroko told me that I made the best fried tuna roll and unagi she has ever had at home. I packed her a bento once for work and word got to Tokyo for when I first met Akio he said 2 things. "I hear you make good fri[ed] tuna roll and see [show] Hiroko how to smile."

Are you listening Fumie? And the Unagi must have some effect, cuz ....... TMI ;) :rofl: :rofl:
 
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