Welcome to the holidays with some of my family traditions and favorite recipes. To begin, we think of Thanksgiving Day feasts with the family gathered around a big table in Sunday finery. Weather permitting, a roaring fire with chestnuts roasting is the rule of the day. Then we turn our thoughts to December; from caroling in the snow to tinsel and sleigh rides. This time of merriment is concluded with the ringing in of the New Year. Here is just a sampling of some of my favorites for your holiday table - check out Miss Daisy’s Kitchen on Facebook and my website missdaisyking.com for more recipes or to order your holiday fare straight from my kitchen to yours!
- Love, Daisy King
Miss Daisy’s Kitchen
1110 HILLSBORO ROAD
FRANKLIN, TENNESSEE
615.599.5313
MISSDAISYSKITCHEN@GMAIL.COM
Party Squash Casserole
INGREDIENTS
• 1 pound yellow squash, sliced
• 1 teaspoon sugar
• 1/2 cup mayonnaise
• 1/2 cup minced onion
• 1/4 cup finely chopped green pepper
• 1/2 cup chopped pecans
• 1 egg, slightly beaten
• 1/2 cup grated Cheddar cheese
• salt and pepper to taste
• bread or cracker crumbs
• 1/4 cup butter, sliced
INSTRUCTIONS
Assemble ingredients and utensils. In a large saucepan, cook squash and drain and mash slightly. Add the sugar, mayo, onion, green pepper, pecans and egg. Put in a 2 quart casserole dish, top with crumbs and dot with butter. Bake for 35 to 40 minutes in a 350 degree oven. Yield: 6-8 servings
Cinnamon Pecan Cranberry Sauce
INGREDIENTS
• 2 lbs fresh cranberries
• 2 c sugar
• 2 t cinnamon
• 1 ½ c pecans
INSTRUCTIONS
Combine all ingredients except pecans in a saucepan and bring to a boil. Reduce heat and simmer until thickened, about 20 minutes. Remove from heat and stir in pecans. Place in an airtight container and refrigerate until ready to serve.
Blackberry Jam Cake
CAKE
1 cup butter, softened
2 cups sugar
6 eggs
3 cups all-purpose flour
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
6 Tablespoons buttermilk
2 teaspoons baking soda
2 cups blackberry jam
2 teaspoons and vanilla extract
Assemble ingredients and utensils. In a large bowl of an electric mixer, combine softened butter and sugar; add eggs, one at a time, beating well after each addition. In a separate bowl, combine flour with spices. In another bowl, combine buttermilk and baking soda. Add flour and spice mixture alternately with buttermilk mixture to creamed butter, sugar and egg mixture, until well blended. Add jam and vanilla; mix well. Pour into 4 greased and floured 8-inch cake pans. Bake at 350°F for 20 to 25 minutes until cake tests done. Yield: serves 16
FILLING
4 eggs
3 cups sugar
2 cups raisins
2 whole milk
2 Tablespoons flaked coconut
In a large heavy saucepan, combine all ingredients. Cook and spread between layers and on top if desired or top with Caramel Frosting.
CARAMEL FROSTING
1/2 cup butter
1/4 cup whole milk
1 cup light brown sugar
2 cups confectioners’ sugar, sifted
In a heavy large saucepan, melt butter and brown, but do not burn. Bring to a full boil for 2 minutes, stirring constantly. Add milk, bring to a full boil again. Cool to lukewarm, then add sugars, mix well and frost cake.
