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Category Archives: Holidays

EGGNOG PANCAKES and CRANBERRY EGGNOG COOKIES

22 Monday Dec 2014

Posted by Ceri Wilkin in bars and cookies, Breakfast & Brunch, Holidays

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cookies, cranberry, eggnog, Holiday, orange, pancakes, rum extract, white chocolate chips

It would appear this traditional holiday beverage is not just for mixing with bourbon – it also makes a great addition to pancakes and cookies.

EGGNOG PANCAKES

eggnog pancakes

In a large bowl, mix together 2 cups of flour, 1 tablespoon of baking powder, 1/2 teaspoon salt, 1/4 teaspoon ground nutmeg, 2 lightly beaten eggs, 2 cups eggnog, and 1/4 cup oil. Cook pancakes on a griddle 1 to 2 minutes or until golden brown.

Enjoy!

Recipe adapted from Better Homes and Gardens, December 2012

www.bhg.com/recipes/

CRANBERRY EGGNOG COOKIES

eggnog cookie

1/2 cup butter, room temperature

1 cup sugar

1 egg

1/2 teaspoon vanilla extract

1 teaspoon rum extract

1/2 cup eggnog

1 cup dried cranberries

1 cup white chocolate chips

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon nutmeg

ORANGE GLAZE

1 1/8 cup confectioners’ sugar

1 teaspoon vanilla extract

1 orange

Heat oven to 350F.

Cream together butter and sugar. Blend in egg, vanilla, rum extract and eggnog. Stir in cranberries and white chocolate chips. Sift together four, baking powder, salt and nutmeg. Stir into eggnog mixture just until incorporated.

Scoop rounded teaspoons of dough onto a parchment-lined baking sheet. Bake at 350F for 10 to 12 minutes or until lightly golden brown. Remove to rack to cool completely. Glaze cookies with orange glaze.

ORANGE GLAZE

Mix together confectioners’ sugar, vanilla extract the zest of one orange and enough orange juice to make a thick glaze. Spread glaze over cookies.

Enjoy!

Recipe adapted from The Dining Guide, December 2014

www.nwaonline.com/dining/

WHITE WINE SPRITZER

04 Friday Jul 2014

Posted by Ceri Wilkin in Cocktails, Holidays, Recipes, Summer

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chardonnay, simple syrup, sparkling water, sparkling wine, spritzer, vanilla

This is a fun, refreshing, light and delicious cocktail for a Fourth of July celebration. The berries make it festive, and add to the red, white and blue theme of the day.

The syrup did make the drink quite sweet, I would recommend adding it slowly until the spritzer reaches the desired amount of sweetness.

WHITE WINE SPRITZER

white wine spritzer

1 (750ml) bottle of sparkling wine

1 (750ml) bottle of chardonnay

vanilla simple syrup (recipe follows)

1 (1 litre) bottle of sparkling water, chilled

VANILLA SIMPLE SYRUP

2 cups water

2 cups sugar

1 vanilla bean, halved lengthwise

In a small saucepan, combine 2 cups water, sugar and vanilla bean. Bring to a boil over high heat. Reduce heat, and simmer for 10 minutes. Remove from heat, and pour mixture through a wire mesh strainer, discarding solids.

Fill a large pitcher with ice. Add sparkling wine, chardonnay and vanilla simple syrup. Add sparkling water, stirring to combine. Serve, garnished with berries and fresh mint if desired.

Enjoy!

Recipe adapted from Entertain Decorate Celebrate, May/June 2014

http://www.celebratemag.com/

Black Bean and Mango Salsa & Roasted Salsa

06 Tuesday May 2014

Posted by Ceri Wilkin in Appetizers, Holidays, Recipes

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black bean, Cinco de Mayo, mango, poblano, roasted, salsa, tomatillos, tomato

Happy Cinco de Mayo!!
Once the chopping is done, these two Salsa recipes are quick to mix up, and bring a burst of delicious freshness to the table.

BLACK BEAN AND MANGO SALSA

1 can black beans, rinsed and drained
1 cup diced ripe mango
1 tomato, rinsed, cored and coarsely chopped
1 cup diced green bell pepper
1/4 cup finely diced red onion
1 tablespoon minced fresh jalapeno
1 tablespoon chopped fresh cilantro
1 clove garlic, peeled and minced
2 tablespoons lime juice
1 tablespoon red wine vinegar
salt and freshly ground black pepper to taste

In a large bowl, combine all the ingredients and mix well.
Serve with tortilla chips.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, May 2009
www.arkansasonline.com/news/features/food/‎

ROASTED SALSA

4 tomatoes, halved and seeded
1 poblano pepper, cut in half, stem and seeds removed
1 onion, peeled and cut into quarters
4 tomatillos, husks removed, halved
5 cloves of garlic
vegetable oil
1 teaspoon cumin
1 teaspoon chipotle chile powder
juice of 1 lime
1/4 cup chopped cilantro

Heat oven to 500F.
Line a baking sheet with foil.
In a large bowl, combine tomatoes, peppers, onion, tomatillos and garlic. Add a drizzle of oil and the cumin and chile powder and toss to coat. Transfer to prepared baking sheet. Roast 20 minutes, or until vegetables are slightly charred.
Let cool 5 minutes. Remove skins from tomatoes and peppers.
Process vegetables in food processor to desired consistency. Add fresh lime juice and salt to taste.
Refrigerate at least an hour, or until well chilled.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, May 2012
www.arkansasonline.com/news/features/food/

ANZAC Biscuits

25 Friday Apr 2014

Posted by Ceri Wilkin in Dessert, Holidays, New Zealand

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ANZAC day, biscuits, coconut, cookies, golden syrup, oats

Commemorating ANZAC day.

ANZAC BISCUITS

2 1/4 cups rolled oats
2 cups unsweetened shredded coconut
1 1/2 cups flour
1 cup sugar
1/3 cup boiling water
1 1/2 teaspoons baking soda
10 1/2 tablespoons unsalted butter
3 tablespoons golden syrup

Heat oven to 350F.
Whisk oats, coconut, flour and sugar in a bowl. Stir water and baking soda in another bowl. Melt butter and syrup in a 1 quart saucepan over medium heat, add baking soda mixture. Stir wet ingredients into dry to make a thick dough. Drop cookies onto parchment paper lined baking sheets by the tablespoonfuls. Bake until golden, 10 to 12 minutes.
Enjoy!

Recipe adapted from Saveur, Number 162
www.saveur.com/‎ 

Ricotta and Radish Crostini

21 Monday Apr 2014

Posted by Ceri Wilkin in Appetizers, Holidays, Recipes, Spring

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crostini, Easter, easy, radish, ricotta, watermelon

Easter has made its appearance, and Spring is in the air, with all its possibilities of new growth and fresh produce.
Although this Ricotta and Radish Crostini could be made with any type of radish, I thought the watermelon radishes looked especially lovely and seasonal.

RICOTTA AND RADISH CROSTINI

18 1/4-inch-thick baguette slices
1/2 cup plus 1 tablespoon ricotta cheese
1 tablespoon fresh lemon juice
1/2 teaspoon of salt, plus more for sprinkling
1 pinch of pepper
24 thin slices of radish
grated lemon peel, for serving

Drizzle baguette slices with a little olive oil, and toast in a 350F oven.
Stir together the ricotta cheese, lemon juice, salt and pepper.
Spread the ricotta mixture onto each toast and top with slices of radish, a sprinkle of salt and grated lemon peel.
Enjoy!

Recipe adapted from Rachael Ray
www.rachaelraymag.com › Recipes‎

Truffle Eggs {nwaMotherlode}

21 Monday Apr 2014

Posted by Ceri Wilkin in Dessert, Guest Posts, Holidays, Recipes

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chocolate, Easter, eggs, Motherlode, nwamotherlode, truffle

Happy Easter – make sure and take a few minutes to check out the FABULOUS Motherlode site http://nwamotherlode.com
Always full of fabulous information and wonderful people – you can also find these fun eggs and many more delicious recipes.

Mealtime Mama: Truffle eggs for Easter brunch

By nwamamas – Last updated: Friday, April 18, 2014
ceri's recipe for easter
Our foodie friend, Ceri Wilkin (who blogs at Recipe Doodle) sent us this awesome recipe for truffle eggs. Aren’t they beautiful?
Ceri said these adorable eggs are fun (and easy) to make — plus they taste delicious!

truffle eggs

1/4 cup cream
1 tablespoon butter
1/2 teaspoon light corn syrup
4 ounces semi-sweet chocolate chips
2 tablespoons nutella
1/2 pound white candy coating disks
5 to 6 drops of blue food coloring
1/2 to 1 teaspoon instant coffee granules
Directions: In a saucepan, bring the cream, butter and corn syrup to a boil. Add chocolate and nutella and remove from the heat (do not stir). Let stand for 5 minutes. Whisk until combined.
Transfer to a small bowl, cover and refrigerate for 45 to 60 minutes or until thickened, stirring every 15 minutes.
Shape 1 tablespoon of chocolate mixture into an egg. Place on a parchment lined baking sheet. Repeat with remaining mixture. Refrigerate until firm, about 5 to 10 minutes.
Meanwhile, in a microwave-safe bowl, melt candy coating, stir until smooth. Stir in food coloring. Dip eggs into cane coating, allow excess to drip off. Return to baking sheet and immediately sprinkle with coffee granules. Let stand until set.
Enjoy!
Recipe adapted from Taste of Home, Easter Recipe Cards, April 2012
ceri

– See more at: http://nwamotherlode.com/#sthash.wMOEyl4E.dpuf

Chocolate Nests

19 Saturday Apr 2014

Posted by Ceri Wilkin in Dessert, Holidays, Recipes

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chocolate, Easter, eggs, kids, nests

A sweet Easter treat – and fun for the kids!

CHOCOLATE NESTS

8 ounces of chocolate
2 tablespoons vegetable shortening
1 cup crisp rice cereal
1 cup chow mein noodles
miniature candy-coated chocolate eggs

Line two baking sheets with waxed paper.
In a large microwave-safe bowl, combine chocolate and shortening. Microwave on medium, stirring at 1-minute intervals until chocolate is melted and smooth, about 2 minutes.
Gently stir rice cereal and chow mein noodles into chocolate mixture until thoroughly blended.
Drop chocolate mixture by heaping tablespoons 1 inch apart onto prepared baking sheets. Using the back of a spoon, make an indentation in each spoonful of chocolate mixture to form a nest. Place 3 eggs in each indentation.
Place chocolate nests on baking sheets in the refrigerator, chill until set, about 1 hour.
Enjoy!

Recipe adapted from the Great American Home Baking, cookie collection
www.mygreatrecipes.com/home-baking

Hot Cross Muffins

18 Friday Apr 2014

Posted by Ceri Wilkin in Breads, Breakfast & Brunch, Holidays, Recipes

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Easter, Good Friday, hot cross, muffins

Basic bread for Good Friday.

HOT CROSS MUFFINS

MUFFINS
25 grams of butter, melted
1 cup milk
2 eggs, lightly beaten
1/2 cup sultanas
1/2 cup currants
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon all spice
2 1/2 teaspoons baking powder
2 cups flour
1/2 cup raw sugar
CROSSES
1/2 cup icing sugar
25 grams butter, melted

Line 12 muffin pans with paper liners. Heat oven to 200C.
Combine butter, milk and eggs.
Place the dried fruit in a large mixing bowl and sift in the spices, baking powder and flour. Stir in the sugar. Mix well. Add the liquid ingredients, stirring until just moistened.
Three-quarters fill the muffin pans. Bake for 12 to 15 minutes.
To make the crosses, sift the icing sugar into a bowl and stir in the butter. Add a tablespoon of milk if too thick. Pipe icing crosses on top of the muffins.
Enjoy!

Recipe adapted from Foodtown Living Today
www.foodmag.co.nz/‎

CRANBERRY POMEGRANATE COSMOPOLITANS and TURKEY MEATBALLS IN CRANBERRY BARBECUE SAUCE and CRANBERRY AND LIME LEAF DRUNKEN CHICKEN and CRANBERRY SALAD DRESSING and APPLE CRANBERRY SLAW and ROASTED CARROTS WITH DRIED CRANBERRIES AND SMOKED ALMONDS and CRANBERRY GOODNESS and SPARKLING CRANBERRIES

09 Thursday Jan 2014

Posted by Ceri Wilkin in Cocktails, Dessert, Holidays

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almonds, apple, barbecue, carrots, chicken, cranberry, dressing, kaffir lime leaves, meatballs, pomegranate, roasted, side, slaw, sparkling, turkey, vodka

While cooking before and after the holidays, I incorporated fresh cranberries, dried cranberries, cranberry juice, and cranberry sauce!

CRANBERRY POMEGRANATE COSMOPOLITANS

2 cups vodka
1 cup orange liqueur
1 cup cranberry juice cocktail
1/2 cup pomegranate juice
1/2 cup freshly squeezed lime juice

Combine the vodka, orange liqueur, cranberry juice, pomegranate juice and lime juice in a large pitcher. Fill a cocktail shaker half full with ice, pour the cocktail mixture in and shake for a full 30 seconds. Pour into martini glasses.
Enjoy!

Recipe adapted from Ina Garten, 2008
www.foodnetwork.com/ina-garten/recipes/‎

TURKEY MEATBALLS IN CRANBERRY BARBECUE SAUCE

1 can (16 ounces) whole berry cranberry sauce
1/2 cup barbecue sauce
2 egg whites
1.25 pounds lean ground turkey
2 green onions, chopped
2 teaspoons grated orange peel
1 1/2 teaspoons soy sauce
1/2 teaspoon freshly ground black pepper

Combine cranberry and barbecue sauces in a slow cooker. Cover, cook on high for 20 to 25 minutes, or until cranberry sauce melts and is heated through.
Meanwhile, place egg whites in a medium bowl, beat lightly. Add turkey, green onions, orange peel, soy sauce and pepper. Mix until well blended. Shape into meatballs.
Spray a skillet with cooking spray, heat over medium heat 8 to 10 minutes or until meatballs are no longer pink in the center, turning to brown evenly. Add to heated sauce in the slow cooker, stir gently to coat.
Turn the slow cooker to low, cover and cook for 3 minutes. Remove meatballs to a serving platter.
Enjoy!

Recipe adapted from The Crock Pot cookbook
www.crock-pot.com/accessories/cookbooks/SCBESTLOV.html‎

CRANBERRY AND LIME LEAF DRUNKEN CHICKEN

1 roasting chicken, giblets removed
2 cups cranberry juice
1 (750 milliliter) bottle of red wine
zest and juice from 2 oranges
zest and juice from 2 lemons
1 cup fresh cranberries
1/4 cup kaffir lime leaves, finely chopped
2 tablespoons lemongrass paste
2 tablespoons ginger paste
2 tablespoons whole black peppercorns
1 tablespoon whole black peppercorns
1 tablespoon salt

At least 8 hours before serving, place all ingredients in a bowl, large enough to hold chicken and liquid. Cover and refrigerate at least 6 hours or overnight. When ready to cook, heat oven to 400F.
Pour marinating mixture through a sieve. Discard liquid, and put solid remainder in chicken cavity.
Place chicken in a roasting pan and cook uncovered until an internal thermometer reads 160F and skin is golden and crisp 1 1/2 to 2 hours.
Let chicken sit for 10 minutes before carving.
Enjoy!

Recipe adapted from Oprah Magazine, November 2010
www.oprah.com/food.html‎

CRANBERRY SALAD DRESSING

Combine 1/4 cup balsamic vinegar, 2 tablespoons honey and 1/4 cup cranberries in a saucepan, bring to a simmer over medium heat. Turn off heat and allow to cool, then combine with 2 chopped dates, 1/3 cup olive oil and a pinch of salt.
Enjoy!

APPLE CRANBERRY SLAW

1/3 cup Italian dressing
2 tablespoons maple flavored pancake syrup
1/2 (14 ounce) package of coleslaw blend
1 apple, chopped
1/2 cup dried cranberries

Mix all ingredients together.
Enjoy!

ROASTED CARROTS WITH DRIED CRANBERRIES AND SMOKED ALMONDS

7 carrots, peeled and cut into slices
2 tablespoons honey
2 tablespoons olive oil
1 teaspoon dried thyme leaves
1/4 cup chopped shallots
1/2 cup dried cranberries
1/3 cup smoked almonds, coarsely chopped

Heat oven to 400F.
Place carrots in medium baking dish and drizzle with honey and olive oil. Sprinkle with thyme and toss to coat. Sprinkle with shallots and dried cranberries. Bake 15 to 18 minutes, or until carrots are tender. Sprinkle with smoked almonds.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, November 2013
www.arkansasonline.com/news/features/food/‎

CRANBERRY GOODNESS

1/2 cup sugar
1/2 cup brown sugar
1 cup quick oats
3 tablespoons flour
1 teaspoon cinnamon
1 1/2 cups fresh cranberries
3 apples, peeled and diced
1/2 cup pecans, chopped
1/2 cup butter, melted

Heat oven to 350F.
Coat a 3 quart casserole dish with nonstick spray.
In a large mixing bowl, combine sugars, oats, flour and cinnamon. Add fruits and nuts, mixing well. Spread mixture in prepared dish. Drizzle melted butter over the top.
Bake for 30 minutes.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, November 2011
www.arkansasonline.com/news/features/food/‎

SPARKLING CRANBERRIES

Cook 1 cup of pure maple syrup in a saucepan over medium-low heat, 1 to 2 minutes. (Don’t let the syrup get too hot or cranberries will pop). Remove from heat, stir in 2 cups of fresh cranberries.
Cover and chill 8 to 12 hours. Place 1 cup of sugar in a large bowl. Drain cranberries in a colander (about 15 minutes). Add 4 to 5 cranberries at a time to the sugar, gently toss to coat.
Repeat with remaining cranberries. Place cranberries in a single layer on a parchment lined baking sheet. Let stand until completely dry.
Enjoy!

Recipe adapted from Southern Living, November 2013
www.southernliving.com/food/‎

Smoked Trout Dip

18 Tuesday Dec 2012

Posted by Ceri Wilkin in Appetizers, Dips, Holidays

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smoked, trout

It’s the most wonderful time of the year – we hug our family close, spend joyful time with friends, and remember and honor those who are no longer with us – while running around like crazy in between.
I was very much looking forward to an ornament exchange with a group of fabulous ladies, so fun and festive. Not only was there excellent conversation and incredible food, but I gained a beautiful ornament, handmade with recycled material.

SMOKED TROUT DIP

12 ounces cream cheese, room temperature
4 tablespoons sour cream
2 tablespoons horseradish
1 1/2 tablespoons fresh lemon juice
1 teaspoon worcestershire sauce
9 ounces of skinless smoked trout fillets, roughly chopped
3 tablespoons drained capers

Using an electric mixer, beat cream cheese, sour cream, horseradish, lemon juice, and worcestershire sauce in a medium bowl to blend well. Gently stir in smoked fish and capers. Season to taste with salt and pepper.
Transfer dip to a decorative bowl, cover and refrigerate, Serve with bread and crackers as desired.
Enjoy!

Recipe adapted from Bon Appetit, December 2009
www.bonappetit.com/…/2009/…/smoked_trout_dip…

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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