Category Archives: Holidays

August 13, 2010 · 5:18 pm

Carrot Souffle

No doubt you’ll be asked, “Are these sweet potatoes?” when you serve carrot souffle for the first time.  If you are not a fan of cooked carrots, give this dish a try.  It’s certainly a hit with the kids at home and often the talk of potlucks.  Mary Ellen likes to serve it at Thanksgiving, doubling or tripling the recipe to serve more.

based on a recipe by Jane, Elizabeth’s mother-in-law

1 lb. baby carrots
5 Tbsp. butter
2 eggs
1/4 cup flour
1 tsp baking powder
2/3 cup sugar
1/4 tsp cinnamon
1/2 tsp vanilla
1/4 tsp salt

Boil carrots in salted water until they easily pierce with a fork.  (Boiling is recommended. The microwave doesn’t  adequately soften them.)  Drain and cool slightly.  Place carrots in a large food processor or blender.  Pulse a few times.  Add all remaining ingredients.  Blend until smooth.  Pour into greased 8×8 dish.  (Use a 9×13 if doubling the recipe.)  Cook 1 hour at 350.  Serve warm.

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Filed under Holidays, Side Dish, Vegetarian

August 8, 2010 · 8:55 pm

Butter Crescent Rolls

I served these delicious rolls for Thanksgiving presented spilling out of a large cornucopia made out of bread strips fashioned in a lattice weave pattern.  They were such a hit, I froze the cornucopia, and used it again for Christmas.

by Pat Savoie

2                envelopes  yeast
3/4           cup  warm water
1/2           cup  sugar
1/2           cup  butter — melted
2                eggs — large
1 1/2        teaspoons  salt
4                cups  flour
Combine yeast and water.  Add sugar and next 3 ingredients.  Add 2 cups flour and mix gradually adding remaining flour.  Turn out and knead 3 to 4 times.  Place in greased bowl and let rise until double.  Punch down.  Divide into 3 balls. Roll out into 12 inch circle. Spread with softened butter.   Cut into 12 wedges.  Starting with wide end, roll.  Place small seam down on greased cookie sheet.  Cover with damp cloth and let rise until double.  Bake 375 12 minutes.  Brush with melted butter while still warm.

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Filed under Bread, Holidays

July 18, 2010 · 2:10 pm

Pork Roast with Raisin Sauce

I made this for a dinner party in my home at Christmas time.  I used this glaze after I stuffed a loin roast with Apricot and Shallot stuffing:
4 thick slices of French bread
1/2 cup shallots chopped
1/2 lb apricots chopped (If dried, soak in warm water)
1/2 tsp salt
1/4 tsp pepper
2 Tablespoons parsley chopped
My guests were very impressed.  It made a beautiful presentation.

By Pat Savoie

5             pounds  pork loin
5             cloves  garlic
salt
pepper

1/2           cup  brown sugar
1/4           cup  water
2        tablespoons  vinegar
1         tablespoon  butter
3/4      teaspoon  worcestershire sauce
1/4      teaspoon  salt
1/4      teaspoon  pepper
1/8      teaspoon  ground clove
1/8      teaspoon  ground mace
1/2       cup  jellied cranberry sauce
1/2        cup  golden raisins

Season pork loin and stuff with garlic.  Cook in 350 oven 1 1/2 hours until just about done.
Stir together all remaining  ingredients in a small saucepan.
Heat over low heat stirring until cranberry sauce melts.
Pour sauce over pork and bake 30 minutes.
Slice pork and spoon sauce on top

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Filed under Holidays, Main Dish

July 18, 2010 · 1:58 pm

Pork Roast with Cranberries

My sister, Linda Polo, first made this recipe for a Christmas dinner.  It has been a family favorite ever since.  There is just something about cranberries that say holiday.

By Pat Savoie, originally by her sister, Linda Polo

3-4            pound pork roast
Salt & Pepper
1              pound  cranberries — fresh
1                cup  sugar
1/2           cup  barbecue sauce
1/2           cup  orange juice

Season roast and bake 350 degrees 1 1/2 hours.  In a sauce pan, combine all other ingredients.  Cook until cranberries pop, about 5 minutes.  Pour over roast . Continue baking until done, about 30 more minutes.  Slice roast and arrange on platter.  Drizzle with cranberry gravy.  Sometimes I serve the gravy with plain rice or rice dressing as a side with the roast.

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Filed under Holidays, Main Dish

June 24, 2010 · 10:30 am

Pecan Crescents

IMG_8612The almond extract in these moon-shaped cookies gives them a special flavor.  They are perfect for showers or holiday dessert buffets.  Elizabeth made them for a Christmas Cookie Making Party she hosted.  All the ladies were rolling the little cookies in their hands while they chatted about holiday plans.  It’s always surprising how many crescents can fit on the cookie sheet.

by Granny–Dolores Borel

Ingredients 

2              sticks  butter
1               tsp  almond extract
1               tsp  vanilla
2/3          cup  sugar
2              cups  flour
1 1/2        cups  pecans

Method

Cream butter and sugar.  Add vanilla and almond extract.  Stir in flour.  Mix well.  Add pecans.  Form dough into crescent shapes. Place on parchment paper covered cookie sheet.   Bake 350 20 minutes. Sprinkle powdered sugar over cookies while still hot.

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Filed under Cookies, Dessert, Holidays, Showers or Teas

June 23, 2010 · 4:55 pm

Loaded Oatmeal Cookies

I love spiced desserts, so it’s no surprise that I love these cookies.  They are huge and packed full of flavor. I like to make these cookies around holiday time because of the bold flavor. They are great at coffee time.
By Kayla Savoie

Ingredients
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup shortening
  • 1 1/2 cups light brown sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 3/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. ginger
  • 1 tsp. nutmeg
  • 1 tsp. cinnamon
  • 1/4 tsp. cloves
  • 1/2 tsp. allspice
  • 2 1/2 cups oats
  • 1 cup raisins
  • 1 1/2 cups chopped walnuts
  • 1 tsp. vanilla extract
Cream together butter, shortening and sugars in mixer until fluffy.
Add eggs and beat until light .
Add buttermilk.
Sift all dry ingredients  and stir into creamed mixture.
Fold in oatmeal, raisins, walnuts and vanilla.
Drop onto sheet pan
BAKE 350*f for 12 to 15 min.
Drizzle with icing.

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Filed under Cookies, Holidays

June 23, 2010 · 4:28 pm

Hat Cookies

Linda and Pat in their Easter bonnets with their dad, Jerry

Mom (Pat) loves to sing, “In her Easter bonnet with all the frills upon it…”  These hat cookies are perfect to serve the grandest ladies during Easter, showers and teas.

by Pat Savoie

3/4       Cup  Butter — softened
1            Cup  Sugar
1            Large  Egg
1            Teaspoon  Almond Extract
2 1/2    Cups  Flour
1/2        Teaspoon  Baking Soda
1/2        Teaspoon  Salt

Beat butter and sugar until creamy.  Add egg and extract, beating well.

Combine flour, soda, and salt;  add to butter mixture.  Divide dough in half; cover and chill 1 hour.

Roll half of dough  to 1/8 inch thickness on a lightly floured surface.  Cut out 36 cookies using a 1 1/4 inch round cutter.  Roll out the other half to 1/8 inch and cut 36 cookies using a 2 1/2 inch cutter.  Place 1 inch apart on parchment paper-lined baking sheets.

Bake 375 for 4 to 6 minutes; (mine took longer) let stand on baking sheets 5 minutes.  Cool completely on wire racks.

Place 1 small cookie in center of 1 large cookie.  Decorate with frosting to resemble hats.  I circle the small cookie and formed a bow.  The front of the hat has 3 to 5 pink or lavender flowers with yellow centers.

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Filed under Cookies, Dessert, Holidays, Showers or Teas

June 23, 2010 · 4:19 pm

Fruitcake Cookies

Want some fruitcake without the cake?  These chewy cookies will hit the spot.  They just look so Christmassy on a dessert buffet.

By Granny–Dolores Borel

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Ingredients

1              pound  cherries — candied
1/2         pound  pineapple — candied

1 1/2      quarts  pecans — chopped
1             cup  butter
1             pound  dates– chopped

1 1/2      cups  brown sugar
3             eggs
1             tsp  baking soda
1             tsp  cinnamon
1             tsp  clove
1/2        tsp  nutmeg
1            tsp  vanilla
3           Tablespoons  bourbon
3 1/2    cups  flour
1           tsp  baking powder

Method

Cream butter and sugar.  Add eggs, vanilla and spices.  Stir in baking soda , baking powder, and bourbon.  Add  flour.  Mix well.  Add remaining ingredients. Drop by spoonfuls onto greased cookie sheet.  Bake 350 12-15 minutes.

*Pat omits the bourbon.

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Filed under Cookies, Dessert, Holidays

June 22, 2010 · 7:03 pm

Butter Cookies


It wouldn’t be Christmas at the Savoies without these little cookies.  We always decorate them with at least one red hot candy per cookie.  Christmas wreaths are great because we put two candies to make a bow!  We also like to make green Christmas trees and red bells and poinsettias.

Elizabeth makes heart shaped cookies with the cookie press for Valentines day too.  This is a great recipe for kids.  They love to sprinkle on the sugars and place the red hots just so.

by Granny–Dolores Borel

3           sticks  butter
2           cups  sugar
2           eggs
5            cups  flour
1/2        tsp  baking soda

colored sugars
cinnamon imperials

Cream butter and sugar.  Add eggs and baking soda.  Stir in flour.  Batter will be stiff.  I usually have to mix with my hands.  Use a cookie press to make holiday cookies.  Decorate with sugars and candies. Bake at 350 for 9-11 minutes or until they just start to brown around the edges.  Cookies should not turn golden.

*Squeeze dough several times in your hand to warm it up just before placing it in the cookie press.
* Use small cookie cutters if you do not have a cookie press.  Brush with an egg white wash and then sprinkle sugars.

Look at all that sugar!

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Filed under Cookies, Dessert, Holidays

June 22, 2010 · 11:00 am

Peanut Butter Chocolate Balls

These sweet treats disappear fast!  Elizabeth made them for a Sweet Swap she hosted during Christmas.  We’ve also seen them served at weddings and showers.

by Theresa, a friend of Mary Ellen’s family

Ingredients

1 1/2   Cups  Creamy Peanut Butter (15 oz jar)
1          Teaspoon  Vanilla
3          Cups  Powdered Sugar
1/2      Cup  Butter — softened
1/2      Teaspoon  Salt
1           Pound  Chocolate Flavored Candy Coating
2          Tablespoons  Shortening

Method

Combine peanut butter, softened butter, vanilla and salt and beat until blended.

Add 2 cups powdered sugar and beat.  Continue adding 1/2 cups of sugar at a time until mixture will shape into a ball and hold onto a toothpick.

Shape into 3/4 inch balls and place on a tray and chill.

Combine candy coating and shortening in a microwave safe bowl and heat at a medium heat for 30 seconds.  Stir and repeat until smooth.

Method 1:Insert toothpick in candy ball and dip into melted coating.  Scrape off excess. Place on a waxed papered tray.  Remove toothpick and smooth over hole.

Method 2: Place ball on spoon, drop into chocolate and spoon chocolate over ball.  Do not stir.  Remove ball on the spoon and tap spoon on the side of the bowl a few times to create a smooth finish.  Carefully drop on to wax paper.  If the chocolate needs repairing, tap tray against counter to smooth any chocolate used to fill holes.

Top with a peanut half before chocolate hardens.

Refrigerate until candy is firm then remove from wax paper and store at room temperature in a covered container.

Makes 8 dozen

Use a toothpick to draw lines around the candy to remove excess chocolate.

Roll Peanut Butter mixture into balls.

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Filed under Candy, Holidays, Showers or Teas