4 Things You Always Wanted to Know About That Mysterious Holiday Mincemeat But Were Afraid to Ask

No need to avoid mincemeat this holiday.

I know what you are thinking. Ick, I wouldn’t touch mincemeat pie with at 10 foot pole (what exactly is it anyway¦some weird combination of meat and fruit?). Well, yes, and no. It depends on where you are from. Ironically, many family cookbooks will have at least one recipe for mincemeat (even if no one in the family ever makes it).

Sadly, there are the legions of Americans who have never eaten, let alone tasted, any form of mincemeat in their entire lives. Those who have tried it aren’t so adverse. Men seem to like it particularly. Especially if it is topped with a brandy-laced hard sauce.

According to the Epicurious food dictionary, mincemeat is “A rich, spicy preserve made of fruit (usually chopped cherries, dried apricots, apples or pears, raisins and candied citrus peel), nuts, beef suet, various spices, and brandy or rum. Old-time mincemeats included minced, cooked lean meat (usually beef), hence the name.”

Back in the day, when sweet spices (such as nutmeg, cloves, allspice, cinnamon), became available, the spices and fruits were easily combined for a tasty dish to accompany meats. When both were combined into a pie is basically unknown, (perhaps as the first all in one entree-dessert leftover casserole?)  More likely, think of cooks adding sweet spices and fruits to mask the stench and taste of rotting meat, or to preserve it.

Today, it seems mincemeat is more misunderstood than in olden days. Following are 4 things you always wanted to know about that mysterious holiday mincemeat but were afraid to ask:

1. Meat or Fruit?
YES. Mincemeat can be both meat and fruit, or just fruit, which is the more modern interpretation. A traditional recipe would include:
– Meat, either pork, lamb, or beef
– Suet (hardened beef fat¦get those arteries primed)
– Available fruits, such as apples, raisins, currants, cranberries, sour cherries
– Spices and vinegar
– Sweetener, such as brown sugar or molasses
However, today a mincemeat pie in the British Isles is typically a savory dish made with two pastry crusts, ground (minced) beef, onion, and beef bouillon gravy with no fruit (think Shepherd’s Pie without the fluffy mashed potato topping).

2. Entree or Dessert?
DESSERT (in U.S). In the beginning, mincemeat pie was a main course because it contained more meat than fruits (which most likely were added as an extender to meat, which may have been scarce). Today in the United States, mincemeat pie is typically a dessert to a Thanksgiving or Christmas meal.

3. Pie or Topping?
PIE. You can buy mincemeat filling in jars to make your own pie, or buy ready-made pies in the frozen food section of the supermarket. Years ago, such frozen pies are were labeled mincemeat pie, but in an attempt to broaden the pie’s appeal to the uneducated masses, many brands have switched to the more common “mince” pie name (presumably so people will buy it).  A modern twist is to use mincemeat filling with ice cream as a topping or as a new version of the pie. Recipes for Mincemeat Ice Cream Pie includes mincemeat (some spiked with brandy), chopped nuts, French vanilla ice cream and whipping cream. Yum.
Mincemeat Ice-Cream Pie
Brandied Mincemeat Ice Cream Pie

4. Low calorie or high calorie?
HIGH CALORIE. Although a typical slice of sweet-tart mincemeat pie has fewer calories per slice (about 360) than apple pie (410) or pecan pie (480), it has an intense sweetness and is very rich. Depending upon the recipe, the pie’s sweetness is driven by raisins, currants, prunes, dates, candied fruits, with sugar, molasses, or fruit juices added.  Slivers of mincemeat pie instead of slabs may be preferred. The sweetness can also be tempered with whipped cream, ice cream or the favorite previously-mentioned hard sauce. (By the way, pumpkin pie weighs in at 180 calories a slice, without the whipped cream, mind you).  Mincemeat pie is not a light and fluffy ending to a meal, so you either hate it or love it.

So what is mincemeat?  Apparently anything you want it to be.
Mincemeat is nothing to shy away from, and just might be a fresh tradition to your holiday table.
Try it, you might like it, and add it to your family cookbook!

Learn more about mincemeat and its traditions:

Mincemeat Pie History

Happy cookbooking,

Erin

Leather Recipe Binder A Customer Photographed in January

Meant to post it before now! Don’t know how I forgot it so long! Click here to see this binder in our store. Or you can also just check out our whole collection of recipe binders.

Erin

Black Forest Cake Recipe

Six-step preparation of the Black Forest Cake. This cake is a variation on the traditional Black Forest Cake, which is all-chocolate. If you prefer, you can make an all-chocolate variety.

1. Yellow Cake Ingredients

  • 2-1/4 cups cake flour
  • 1-1/2 cups sugar
  • 3/4 cup shortening
  • 3/4 cup milk
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • Raspberry preserves (if not using Kirsch)
  • Morello/maraschino cherries or cherry topping for garnish
  • Shaved chocolate for garnish
    (Mini chips can be used—chocolate sprinkles can be substituted, but they don’t provide the same luxurious flavor and texture as real shaved or grated chocolate)

Yellow Cake Preparation

  1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
  2. Using an electric mixer on low speed with the paddle attachment, incorporate all ingredients slowly; mix until well-blended. Increase mixer speed to high; mix for two minutes more, scraping sides of bowl occasionally.
  3. Pour batter into pans. Bake for 25 minutes until cake springs to the touch.  Set aside to cool.

 

2. Chocolate Cake Ingredients

  • 3/4 cups unsweetened cocoa
  • 2 cups cake flour
  • 1-3/4 cups sugar
  • 1-1/4 cups milk
  • 3/4 cup shortening
  • 1-1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 3 large eggs

Chocolate Cake Preparation

  1. Preheat oven to 350°F. Grease two 9-inch round cake pans; dust with cocoa.
  2. Using an electric mixer, on low speed with the paddle attachment, incorporate all ingredients slowly; mix until well-blended.
  3. Increase mixer speed to high; mix for two more minutes, scraping sides of bowl occasionally.
  4. Pour batter into pans. Bake for 30-35 minutes until cake springs to the touch. Set aside to cool.

3. Cherry Filling Ingredients

Brandy or rum can be substituted for the Kirsch.

  • Two 16-ounce cans pitted tart cherries in
    water
  • 1/3 cup packed brown sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup sugar
  • 1 tablespoon unsalted butter
  • 2 tablespoons Kirsch (optional)

Cherry Filling Preparation

  1. Drain liquid from canned cherries, reserving 1 cup liquid.
  2. In a 2-quart saucepan, combine brown sugar, cornstarch, cinnamon, reserved cherry liquid and 1/3 cup sugar.
  3.  Cook over low heat, stirring constantly, until mixture boils and thickens, approximately 1 minute.
  4. Remove pan from heat, stir in butter and vanilla extract; fold in cherries.  Set aside to cool.

4. Kirsch Syrup Ingredients (Optional)

Make this syrup if you plan to use Kirsch in the recipe.

  • 1/2 cup granulated sugar
  • 1/2 water
  • 1/4 cup Kirsch

Kirsch Syrup Preparation

  1. Combine sugar and water in a saucepan. Bring to a simmer, stirring until the sugar is dissolved.
  2. Remove pan from heat and stir in Kirsch. Let cool.

 

5. Whipped Cream Ingredients

  • 1 quart heavy whipping cream
  • 1 cup confectioner’s sugar

Preparation

  1. During assembly (see below), whip cream with an electric mixer at high speed, using the paddle attachment.

6. Chocolate Whipped Cream Ingredients

  • 1/2 quart heavy whipping cream
  • 3/4 cups confectioner’s sugar
  • 3/4 cups cocoa powder

Preparation

  1. Using a small chilled bowl, whip ingredients together until soft peaks form. Set aside.

Now that you’ve baked and simmered and whipped all of the components to perfection, you’re ready for the final challenge: putting them all together into one picturesque masterpiece.

Assembly

  1. Using a serrated knife, cut each cake horizontally into 3 layers. Place 1 layer of chocolate cake on a cake plate or cardboard round. If you are using Kirsch syrup, brush the top with syrup.
  2. Using a metal spatula, spread a thin layer of chocolate whipped cream on top of cake.
  3. Using a pastry bag with an open tube, pipe 2 circles of chocolate whipped cream on the cake, one around the outer edge and one in the center of the cake.
  4. Using a pastry bag, pipe the cherry filling inside the chocolate circles.
  5. On top of the first layer, place the yellow cake and brush it with Kirsch syrup. If you are not using Kirsch syrup, spread a thin layer of raspberry preserves on the cake.
  6. Using an electric mixer, at high speed with the paddle attachment, whip together 1 quart heavy whipping cream and 1 cup confectioner’s sugar. Apply a thin layer of the whipped cream on top of the preserves.  Set aside the remaining cream.
  7. On top of the whipped cream, place the last chocolate cake layer and brush with Kirsch syrup. With the remaining whipped cream, coat sides and top of cake. Press chocolate shavings onto sides of cake.
  8. Spoon remaining whipped cream into a pastry bag, using a star-shaped tip. Pipe small rosettes around perimeter of cake. Decorate with a cherry on each rosette. (Or use other decorating ideas from this article.)
  9. Refrigerate until ready to serve.

Appetizer Tree Brings Artistry to Christmas (or any time!)

Appetizer Trees are a great conversation piece, they take up very little space, they look beautiful, and your guests will think you’re a genius.

Wrap cone in plastic wrap so your food doesn’t touch the cone.  Get all your ingredients out, and cut the cheese/ham into cubes.  You can start at the top or the bottom, and you can insert the food any way you like.   You can also do one made with gumdrops.

This is what you will need:

  • plate or cake stand
  • styrofoam cone (the larger the party, the larger the cone)
  • tooth picks & a little shot glass for used tooth picks
  • plastic wrap
  • olives, pickles, cheese cubes , ham cubes or rolls, tomatoes, etc. (I used artichokes on the other one, use what you have.)

 

 

Enjoy!

Erin

10 Cooking Class Tips with a Splash

Went to a cooking show last night and it was so much fun. The cooking demonstrator onstage created 10 different recipes over two hours, including appetizers, entrees and desserts:

APPETIZERS
Fall Harvest Salad
Smoked Salmon & Chives Cheesecake (also great as a party food)

PARTY FOODS & MUNCHIES
Snickerdoodle Chex® mix
Fresh fruit centerpiece

ENTREES
Cheesy Vegetable Chowder (smaller portions make a good appetizer, too)
Stuffed Manicotti with Spicy Sausage & Fresh Marinara Sauce
Mini Kentucky Hot Browns (can also be party food)
Stuffed Flank Steak Santa Fe

DESSERTS
Caramel Apple Twist (also great for breakfast)
Harlequin Cake

10 GREAT COOKING TIPS
The cooking demonstrator also offered several helpful tips that I am passing along to you:

1. Use 7-Up beverage instead of lemon juice to keep chopped apples from browning. (It has to be 7-Up; other lemon-lime drinks don’t do as well.)

2. Snip fresh herbs inside a plastic cup with kitchen shears to hasten clean-up.

3. Use stretchable silicone bands instead of string to truss a bird or stuffed steak.

4. Use slow cooker liners to avoid scrubbing. They are found on the plastic wrap aisle in the supermarket.

5. A wet paper towel underneath a thin flexible plastic cutting surface will help keep the cutting board from sliding on a polished counter.

6. Decorate food with chocolate leaves for fall; paint melted chocolate over washed fresh leaves and put in refrigerator. Peel chocolate off when leaves are cold. Use as garnish.

7. Try Head Chef cooking utensils for kids. They are adorable.

8. When oil and vinegar don’t stay mixed, use an emulsifier (such as cream) to blend and bind the two together so they won’t separate. Use equal parts oil and vinegar (1/4 cup each) and add twice the half-and-half (1/2 cup). Shake.

9. To make buttermilk when you don’t have any, measure one tablespoon vinegar and then fill up the same measuring cup with enough milk to equal one cup. Refrigerate. You should have homemade buttermilk in about 15 minutes.

10. Freeze cake lightly to cut down on crumbs getting mixed up in the frosting.
Wouldn’t you know it. Ruth came with me to the cooking show and was so enthralled by the onstage cooking production that she neglected to visit the ladies room until it was almost too late.  She was in a bit of a hurry once inside the single restroom, but got sidetracked by a puzzling development: she had no place to put her purse! (Oh my, never on the dirty floor!!)  There was a large pedestal sink, no hooks anywhere, and no drop-down panel for packages. What to do?

Nearly desperate for relief, Ruth flung her purse into the sink and proceeded about her business. All of a sudden, the automatic water faucet cheerily filled her purse with several measures of water.

Shall we say Ruth certainly made a splash?

Happy cookbooking,

Erin

Create A Recipe Binder with Your Kids in Mind!

It’s always fun to cook and bake with your kids, especially when they’re little. Plus, the experience can be very educational.

The whole process of preparing different foods is a great way to have kids practice many of the skills that they’ll need when they enter school. Besides teaching kids to do things like sort and count, cooking can help young children build up the fine motor skills they’ll need to write.

So, as you gather favorite family recipes into your recipe binder, be sure to include some finger-exercising fun with recipes that even the youngest member of your brood can pitch in to make. In other words, have recipes that require some kneading, and remember: the gooier, the better.

One food that works great for this activity is meatloaf because it’s so easy and versatile. Almost any meatloaf recipe will do – even those that don’t require meat, and the finished product can be formed into almost any shape that the kids can come up with – from a simple loaf-pan shape to a mummy body with strategically placed catsup details.

To make the meatloaf, just put all of the ingredients into a bowl for the kids to mush together until the texture is even or their arms are tired. Then, the kids can plop the mixture into a pan and shape it anyway they want to, like play dough.

Once it’s formed, put the meatloaf into the oven and bake it as usual, but pay careful attention to any narrow edges of the loaf. Cover them with a bit of foil to prevent overcooking until the last 10 minutes or so of cooking.

When dinner time comes around, the kids will love showing off – and eating -their creation.  And you’ll enjoy seeing the pride on their faces as you announce what a wonderful job they did making such a delicious dinner.  Mmm Mmm good!

For a great selection of recipe binders, recipe boxes and recipe cards for your favorite recipes, visit our store.

You’ll Love Our New Saltboxes!

We worked very hard to make these adorable salt boxes. We offer 12 different designs, including our Breaking Bad-ish homage to science above. (That’s Sodium Chloride, or table salt to people like me who weren’t all that hot at chemistry.)

Check out our new collection here! 

Innovative New Multikeep Decorative Box System Released for Christmas

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Cookbook People has announced the release of their innovative new decorative organizer box, the Multikeep Box. The new teabox-based sytem is unique in that the interior can be configured into up to 500 variations to fit virtually any application. Click here to view the current selection. 

“We believe the Multikeep system will be a great product for us,” says CEO Ted Miller. “And not just for organizing tea. Because we’ll offer hundreds of engraved cover designs for the box, people can use it for anything from managing their prescription drugs to using it as a commemorative gift box for newborns.”

With an initial roll out of the Classic Filigree and Blank Lid designs on Amazon, the tea boxes immediately rose to the top of the list of best selling new items. “We think the popularity will only improve as we release all the great designs we’ve built up,” says Ted.

There are currently 52 Multikeep designs available at CookbookPeople.com.

Weekly Winner Video Contest: Win $75 in products in just 5 minutes

Win $75 in products with a video review of your purchase.

Here’s how it works:

  1. Shoot a video of our product on your phone/camera.

  2. Email it to us at info@cookbookpeople.com.

  3. You’re entered in our weekly Video Testimonial contest!

Some weeks we only get 1 or 2 contestants, so the odds are really good you can win. Please be aware that we publicize all entries on our site and via email.

Interview with one of our founders

Check out this quick interview with Ted Miller, one of our founders here at CookbookPeople.com.

Family Cookbook: Turn Family Recipes Into a Cherished Heirloom

Collect your family’s recipes and compile them in a book for a truly delicious heirloom.

What would Thanksgiving be without your aunt’s famous pumpkin pie? If Grandpa doesn’t bring his special chocolate swirled fudge to holiday get-togethers, chances are a family riot might break out! (Well, not really, but you get the idea.)

Recipes are quite often handed down from generation to generation, handwritten on food-stained index cards or scrawled onto lined paper tattered over time.

Now imagine collecting some of those favorite family recipes and compiling them into a cherished cookbook everyone can enjoy. You’ll need a little time for this project and we all have busy lives, but, with a little perseverance and a lot of love, you can put together a wonderful family heirloom that will be cherished for years to come.

Making a list
First, make a list of all the recipes you would like to include in your book. Try to keep it manageable and don’t shoot for too big of a book to start with. Try maybe 15 or 20 recipes as a springboard and work from there. If you aren’t sure which to include, start contacting family members for their favorite recipes and ask them to contribute. Be sure to list the names of the family members you’ll need to contact for each recipe.

Collecting the recipes is the hardest part
Remember, everyone is busy. It’s quite possible that one of the recipes is only used once a year. Asking a cousin to find that recipe between her son’s soccer practices, her daughter’s dance class, work and making dinner might not seem like a big deal to you, but it’s probably not on the top of her priority list. Try to make it easy for people to submit by creating a written recipe template they can fill out, offer to let them email it to you or let them dictate it to you over the phone.

Decide on the contents
If you’re feeling especially ambitious, photographs and quotes from the recipe’s creators can make nice additions to your cookbook. If you are pressed for time, however, you may want to consider keeping the book design simple, or just using a few clip art images instead. Remember: Collecting the recipes will take time — as will collecting photographs and gathering quotes. Keep all of this in mind when planning what will go in to your book.

If your deadline isn’t looming, here are a few ideas for personalizing your family cookbook:

    • Family interviews – Try asking questions about the recipes to be included. How many generations has the recipe been handed down? Who started the tradition? What special memories are associated with this particular recipe?
    • Photos and other art – Include family photographs of holiday gatherings, vintage photos of descendants or even hand-drawn artwork from the young members of the family.
    • Handwritten recipes – Make use of original hand written recipes — even those on aging recipe cards. Scan the recipe and use it as a photo in the book. This adds nostalgia and authenticity to your collection.
    • Collection of memories – Ask family members for their favorite memories about certain recipes and the relative that usually prepares it.
    • Quotes – Did your grandma always say “A pinch of pepper goes a long way,” or do you remember her uncanny ability to never waste a thing? Quips and quotes add personal touches to the pages.
    • Food photos – If you’re feeling ambitious and you have extra time, make a few of the submitted recipes and take pictures! They will make a wonderful addition to your cookbook.

Choosing a publication method
In its simplest form your cookbook could be created in a word processing document then printed out and bound together by hand. If you prefer something a little sturdier, however, several companies offer private publication.  We here at The Cookbook People offer a cookbook making software allowing you to create this wonderful masterpiece using your home computer.

Matilda’s Fantastic Cookbook Software (CD or Download) here

 

Prices for these services vary depending on the size of your book as well as the number of pages needed. There are also options for soft and hardcovers, and even hardcover with “lay flat” pages. Research the different options each company offers to find the best option for you.

Whether you decide to print the pages yourself, take them to an office printer or use online software, your results will be heartfelt and appreciated. Family cookbooks preserve wonderful memories and will be cherished by all that receive them.

Kitchen Conversion Chart – Magnetic

In a single 10.5″ x 15.5″ refrigerator magnet you have access to the following information:

  • Teaspoon/Tablespoon/Cup/Fluid Ounce conversion
  • Fahrenheit/Celsius conversion
  • Baking pan dimensions and volume
  • Ounce/Pound conversion
  • Egg boiling time
  • Freezer shelf lives
  • Guidelines for cooking a steak rare/medium rare/medium/well done
  • Guidelines for roasting beef/lamb/chicken/pork
  • Dry spaghetti measurement
  • An inch ruler
  • Plus conversions for altitude, bread, butter, cheese, chocolate, cocoa, corn, cottage cheese, egg, flour, gallon, gelatin, gram, herbs, lemon, marshmallows, onion, orange, pasta, pint, quart, raisins, rice, sugar, turkey, water, and yeast.

Carefully designed to match nearly any kitchen or refrigerator, we invented this kitchen conversion chart to be durable, washable, useful, and (of course) beautiful.

It will easily and attractively fit on any side-by-side fridge door, yet also look great on over-under fridge doors. The tans, yellows and umbers in the chart help it match practically any modern kitchen cabinet from oak to cherry to mahogany to maple to white, while also showing nicely against stainless steel refrigerators.

This chart packs so much information that great cooks will wonder how they did without it.  Magnetic Chart

3 Ingredient Pie

What could be easier?

Possibly from the depression (the one in 1929) or maybe even earlier.   A pie with only 3 ingredients?

It is similar to a custard pie, but not as heavy.  I usually put cinnamon and a pinch of nutmeg in mine, though I have made it with coconut, which is delicious!  It really is versatile, you can even make a chocolate version by adding cocoa powder and chocolate chips sprinkled on top.  My husband’s favorite is orange, I just put a few drops of orange extract in the filling and zest some orange peel on top.

Ingredients:

  • 2/3 cup sugar
  • 1/3 cup flour
  • 2 cups real cream
  • Pie shell (homemade or store bought)

Directions:

  1. Preheat oven to 350 degrees
  2. Combine sugar and flour in a mixing bowl
  3. Hand whisk in cream a bit at a time
  4. When thoroughly mixed, pour into pie shell
  5. Bake for 40 to 45 minutes until the filling is set

You can serve it hot, but I prefer to chill mine and serve it cold with some nice hot tea.  I hope you enjoy it as much as my family does!

Erin

 
 

Ham and Cheese Sliders………..Yummy!

These Ham and Cheese sliders are simple and crowd pleasing sandwiches. Ham and melted cheese topped with a poppy seed butter sauce.

I know what you are thinking…ham and cheese sliders; does that really require a recipe? The answer is YES it does. These have so much flavor. Sure you have your classic ham and cheese sandwich as the base of the recipe but then you top it with a flavorful poppyseed sauce. The sauce is a combo of Worcestershire sauce, onion, mustard, and butter that makes these anything but ordinary. These can be made ahead for a party and are kid friendly because they are small and familiar.

I hate mustard but couldn’t taste the little bit of mustard in the sauce. I don’t know about you but sometimes I just want to cook something that I know kids will eat without complaining about it.

These are great as an appetizer or make it a meal.

Ingredients
  • 24 white dinner rolls
  • 24 pieces honey ham
  • 24 small slices Swiss cheese
  • ⅓ cup mayonnaise
  • ⅓ cup miracle whip
Poppy seed sauce:
  • 1 Tablespoon poppyseeds
  • 1½ Tablespoons yellow mustard
  • ½ cup butter, melted
  • 1 Tablespoon minced onion
  • ½ teaspoon Worcestershire sauce
Instructions:
  1. In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.
  2. In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm. Note: Sandwiches can be assembled ahead of time. I don’t like to do it more than a day ahead because they can get soggy from the mayo mixture.

Erin

 

Bacon-Wrapped Smokies with Brown Sugar and Butter

Salty goodness from the bacon and sweetness from the brown sugar. The best of both worlds.

Ingredients

  • 1 package (16 Oz. Size) Little Smokies Sausages
  • 1 pound Bacon, Strips Cut In Half
  • 1 stick Butter
  • 1 cup Brown Sugar, For Sprinkling

Preparation

Preheat oven to 350 F. Cut the bacon slices in half and wrap each smokie with a half strip of bacon. Place all the wrapped smokies in a single layer in a baking dish, or rimmed sheet pan. Then melt the butter and once the butter is melted, pour it over the smokies. Then take some brown sugar and sprinkle evenly over the smokies. Bake for about an hour or until bacon is nice and crisp

I guarantee if you make these, they will be gone! I made them for a gathering and everyone just kept eating them, and eating them.

Erin

Stuffing In A Bundt Pan

Even if you have already gotten your ingredients for Thanksgiving stuffing, no worries,  you can still make this recipe and bake it in a bundt pan. Any stuffing recipe will work I would just add an additional 3 eggs to your recipe to ensure the stuffing stays moist.

I think this is absolutely gorgeous and will definitely be a show stopper on your dining table!

 

Erin

Or you could just use a recipe binder….

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I understand that every time someone asked for her recipe, she said “over my dead body!”

It’s a bit of a ghoulish post, I know, but it is Halloween!

Erin

Thanksgiving Turkey Fruit Tray

There is always a request for a fruit platter at our Thanksgiving meal.  Here is a unique twist.

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Thanksgiving Cheese Tray Turkey

Salami, Crackers & Cheese

Some mild cheddar and colby jack cheeses, salami, and Flipside Pretzel crackers for the feathers. Two peppercorns for the eyes, half a pistachio shell for the beak, and toothpicks for the legs (basically whatever you can find in the pantry) and a folded fourth of a piece of salami for the waddle, and that’s how you make a cheese tray turkey.  This is an easy make ahead platter that all will be talking about.

Recipe Cards: An Overview

There is no simpler way to track a favorite recipe than the recipe card. A deceptively simple rectangle of paper, the modern recipe card is the ultimate low-tech tool for saving and sharing recipes for current and future generations. Thanks to the internet, there are also now a variety of free options for creating beautiful recipe cards that will do your recipes justice.

There are generally 3 sizes of recipe cards to consider. The 3×5” card is the standard card for most of the last 100 years. (Our own 3×5 recipe cards can be found here.) The old recipe card boxes they fit into were designed for America’s small kitchens. As kitchens expanded, so did the capacity of recipe boxes and binders to allow for the now standard 4×6” recipe card. (Our 4×6 recipe cards are here.) The vast majority of all current recipe cards are this size. In the past decade a few brands have expanded to 5×7” recipe cards. (Ours are here.) You may want to avoid these, however, because while they may fit your own binder they may not fit a friend’s binder you wish to share with.

Most recipe cards are designed with around a dozen horizontal lines going across them. Try to choose cards that also have lines on the back to provide you with more space. A good rule of thumb is to use the left side of the card to create an ingredients list column.  The right side should be used to make a second column that lists ingredients. In this way you simplify the preparation process.

Recipe cards come in all varieties of colors and designs. Traditionally, they have had fairly tacky simple line art, but that doesn’t have to be the case. Many modern recipe card designs have become their own art form, with ornate paintings, drawings and even photographs. Whichever you choose, try to find ones that allow for plenty of space for writing, with a simple interior that won’t make your writing hard to read after years of use. The artistry of the card should be most pronounced around the borders.

Before the numerous online recipe sharing sites sprang up, the recipe card was the traditional method of sharing favorite recipes with friends. These cards are seeing a popular resurgence, as the hand-written instruction carries a warmth and personalization that simply can’t be duplicated with a “submit” button.

If you are like many family cooks, you have a collection of hand-written cards handed down from previous generations. To ensure they survive to see the next generation, look into recipe card protectors. These plastic slips are very inexpensive, and for a few pennies you can save a priceless written heirloom.

Lastly, a quick Google for recipe card templates should yield a variety of printable recipe cards that will be typed in Word or Acrobat, or can be printed out and then written on by hand. But we’ve gone through that hassle for you and have put more than 400 free recipe cards in one place.