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Cranberry Whip
Cranberry Whip is another of my Mom’s favorite recipes. It was ALWAYS on her table at Thanksgiving and Christmas. My Mom never used the nuts in this recipe, probably because there were so many nuts in the other dishes that she prepared.
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Bizcochitos
A wonderfully flaky Mexican Christmas cookie. It is the official cookie of the State of New Mexico.
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Pimento Cheese
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Red or Green Chilaquiles
As with many Mexican dishes, regional and family variations are quite common. Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas.
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Green Corn Tamales
I got this recipe from the mother of the owner of the Brahma bull breeding ranch just down the road from me. Green Corn Tamales can be made ahead and reheated by steaming.
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French Dip Sandwiches with au Jus
Another winner for your slow cooker! Just the right blend of seasonings guarantees you will love these sandwiches.
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Egg Drop Soup (Tan Hua T’ang)
Egg Drop Soup is a Chinese soup of wispy beaten eggs in boiled chicken broth.
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How to Make Pumpkin Puree
You can use pumpkin puree in any recipe that calls for canned puree too. As a general rule, 3 pounds of fresh pumpkin will yield about 3 cups of mashed and cooked pumpkin. Here are four different methods for making puree.
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Maple Pecan Sticky Buns
These will rival any other breakfast rolls you have ever eaten.
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Schnepf Farms Pumpkin Fudge
Schnepf Farms is the Southwest’s premier entertainment farm. Their shop is filled with everything from homemade candies to pies. You can even make your own Pumpkin Puree if you like.
