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COMFORT FOOD RECIPES FOR WINTER


RECIPE ARCHIVES
BREAKFAST~LUNCH RECIPES
DINNER RECIPES
DESSERT RECIPES

*** Prior to the various Holidays we will add a new recipe daily. So, stop by often. ***

Yes it's still Winter, however we are bringing to you some great recipes for the coming of the Easter Holidays, and Spring Time!



recipe Dinner Recipe: Slow Cooker Brisket
Servings: 6
The Pioneer Woman ~ Step by Step

Brisket is a great main course for holiday occasions, especially when you don't have to take up any oven space to make it! This recipe uses a slow cooker for the tender meat, potatoes, and veggies.
Recipe by: Kellie Kelley


    Ingredients:
  • 1 1 oz. envelope onion soup mix
  • 1 Tbsp. light brown sugar
  • 1 1/2 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 1 3 lb piece of beef brisket (flat cut)
  • 8 fresh thyme sprigs
  • 8 whole garlic cloves
  • 2 bay leaves
  • 1 lb. carrots, peeled and cut into 2-inch pieces
  • 1 lb. golden baby potatoes
  • 3 celery stalks, cut into 1" pieces
  • 1 large sweet onion, cut into 8 wedges
  • 2 1/2 cups beef stock
  • 2 Tbsp. Worcestershire sauce
  • 2 Tbsp. cornstarch

  • Preparation Instructions:
  • In a small bowl, combine the soup mix, sugar, salt, and pepper. Sprinkle the mixture over both sides of the brisket and rub it into the meat.
  • Place the meat, fat cap side down, into a 6 to 8-quart slow cooker. Place the thyme sprigs, garlic, and bay leaves on top of brisket. Add the carrots, potatoes, celery, and onion over top.
  • In a liquid measuring cup, whisk together the stock, Worchestershire sauce and cornstarch until the cornstarch is fully dissolved. Pour the liquid into the slow cooker. Cover and cook on high for 5-6 hours, or low for 8 hours until the brisket is tender to slice, but not falling apart.
  • Remove the brisket from the slow cooker and transfer to a cutting board, fat cap side up. Remove and discard the thyme sprigs and bay leaves. Thinly slice the brisket against the grain. Serve alongside the vegetables, drizzled all over with the gravy from the slow cooker.


recipe Dessert Recipe: Carrot Cake
Servings: 6+
Food Network ~ Step by Step

A classic carrot cake will complete your Easter spread. Since this recipe requires a fair amount of preparation, we suggest making it ahead of time and storing in the refrigerator until you're ready to serve for stress-free hosting.
Recipe by: Robert Clinton
    Ingredients:
    Cake:
  • 2 cups granulated sugar
  • 1 1/2 cups vegetable oil
  • 4 fresh whole eggs
  • 2 cups pastry flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups raw finely ground carrots
  • 4 ounces finely chopped walnuts

  • Frosting:
  • 1 1/2 pounds powdered sugar
  • 12 ounces room temperature cream cheese
  • 1 tablespoon vanilla extract
  • 2 ounces room temperature margarine

  • Preparation Instructions:
    For the cake:
  • Preheat oven to 300 degrees F.
  • In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.
  • To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake.
    For the frosting:
  • In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed. For the assembly:
  • Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.
COOK BOOKS WORTH HAVING:
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HOLIDAY TRADITIONS


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The MountainGnome Outdoors has put together Holiday Traditions that have been brought to America by our ancestors in England, Germany, France, Italy, Ireland, Poland, Russia, China, and so many other Countries throughout the world, who sought freedom and prosperity!

You will find cultural variations on Christmas, New Year's, Thanksgiving, and other holidays, relating to traditions, stories, foods, events, games for the kiddies, and more. You will also find the origins to these various traditions.

*** Please feel free to email us information on your special traditions. We will be happy to add them to our site. ***
We hope you enjoy exploring the Holiday Traditions site.
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