What's the one thing you're known for making during the holidays?

Question

What's that one thing that you're always asked to make for the holidays, or the one thing that everyone knows you'll be bringing?

Mine is a Double Layer Pumpkin Pie.

Answer 1

My sweet potato biscuits are always devoured. The recipe is from Food and Wine magazine, from a few years back. It is a pretty easy one to follow.

MAKES 1 DOZEN BISCUITS
Sweet potato makes these biscuits dense, sweet and moist. Delicious with roasted or grilled meats or simply slathered with butter and honey, they're a must for holiday tables.

Ingredients
* 1 2/3 cups unbleached all-purpose flour
* 1 tablespoon light brown sugar
* 2 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 6 tablespoons cold unsalted butter, cut into pieces
* 1 sweet potato (10 ounces)--baked, peeled and pureed
* 1/4 cup cold half-and-half
* 2 tablespoons sesame seeds

Directions
1. Preheat the oven to 425°. Line a baking sheet with parchment paper.
2. In a bowl, combine the flour, sugar, baking powder and salt. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in 3/4 cup of the pureed sweet potato and the half-and-half and mix just until the dough comes together.
3. Turn the dough out onto a lightly floured work surface and knead gently 6 to 8 times, just until the dough holds together. Roll or pat the dough into a 9-by-7-inch rectangle about 3/4 inch thick. Sprinkle the dough with the sesame seeds and pat them in. Using a sharp knife, cut the dough into 12 squares. Arrange the biscuits 1/2 inch apart on the prepared sheet and bake for 15 to 18 minutes, or until golden brown. Serve hot.

Answer 2

I am always asked to make and bring my homemade Irish Creme Fudge. I also make this using Kahlua, brandy, Kirsch, spiced rum or other liqueurs and add nuts and/or fruits that compliment the chosen liqueur.

Irish Crème Fudge

3 sticks of butter (3/4 pound)
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow crème
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) Irish Crème
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed with non-stick spray

In a 3 quart sauce pan - preferably enameled cast iron - melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.

Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.

Pour mixture into pans and cool thoroughly before cutting into squares and serving.

Answer 3

YUMM!!
Can I have a piece of your double layer pumpkin pie?! :)
I am known for bringing Apple stuffing and cranberry walnut bread with homemade cream cheese spread :)
Happy Thanksgiving!!

Answer 4

I make the world's best mashed potatoes - you don't even need gravy or butter to like them.
My husband makes the world's best pumpkin pie - and it's sugar free so the diabetics in the family can eat it - and you can't even tell it's sugar free it's so awesomely good!

Answer 5

Sweet Potato Souffle!

Answer 6

Well, I pretty much do the cooking. But the thing people hurt for the most without me is my mashed potatoes and gravy. Especially the gravy.

Answer 7

Pumpkin roll, and corn bread dressing.

Answer 8

For the holidays, everyone expects my gooey butter cookies.

The rest of the year, I get requests for sour cream cupcakes and mexican crack dip.

Answer 9

Stuffed bread. My family gobbles it down. I make the dough, and we fill it with pesto, feta, ham, cheddar, you name it. Then I roll it up and bake it. I've been asked for the recipe constantly.

Answer 10

Bread pudding

6 slices day-old bread
2 tablespoons butter, melted
4 eggs, beaten
2 cups milk
3/4 cup white sugar

Preheat oven to 350 degrees F (175 degrees C).
Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired.
In a medium mixing bowl, combine eggs, milk, sugar. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

dulce de leche flan

1 vanilla bean, split lengthwise
1 quart whole milk
4 cups sugar
For flans:
1 large egg
8 large egg yolks

For caramel:
1/2 cup sugar
1/2 teaspoon light corn syrup
2 tablespoons water


Scrape seeds from vanilla bean into a large heavy saucepan and stir in pods, milk, and sugar. Bring mixture to a gentle simmer, then place a small saucer upside down in pot to keep mixture from sticking to bottom or forming a crust. Cook over very low heat, stirring occasionally, until thick and brown, about 2 1/2 to 3 hours. Cool.
Make caramel:
Preheat oven to 325° F. Place eight 6-ounce ramekins in shallow baking pan. Combine sugar, corn syrup, and water in small saucepan with pouring lip. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Immediately pour caramel into ramekins, tilting and rotating ramekins to coat bottom and rewarming caramel over medium heat if it gets too thick.

Make flans:
Whisk together egg and yolks in large bowl. Whisk in dulce de leche. Strain mixture through sieve into large measuring cup and pour into ramekins, diving evenly.

Place baking pan in oven. Pour enough hot water into pan to come two-thirds up sides of ramekins. Cover pan tightly with aluminum foil and bake 30 minutes. Tent foil to vent steam and continue to bake 10 to 15 minutes, until flans are set around edges but still slightly wobbly in centers. Using metal spatula, transfer flans in ramekins to rack; cool 30 minutes. Chill at least 3 hours and up to 2 days. To unmold flans, run a small knife around edges to loosen. Invert onto plates.