Ravenclaw Holiday Recipe Book

We all have a favorite holiday treat that we look forward to every year. Post your favorite recipe here and at the end of the month I'll put them all together and send them out for those that request a copy in the Ravenclaw Holiday Recipe Book Thread.


To get things started I'll post my favorite recipe for:

Cinnamon Roasted Pecans

Ingrediants:

1 lb of pecan halves
1 egg white
1 tbsp of water
3/4 cup of sugar
1 tbsp of cinnamon
1 tsp of sale

Directions:

Preheat oven to 275.
Beat egg whites and water, add pecans until they are well coated.
In another bowl mix the sugar, cinnamon and salt.
Add pecans to the dry mix.
Spread on Cookie Sheet and bake for 45 mins, turning pecans every 15 mins.


Although these taste best while warm, they are also delicious when not.


Add your recipe below!

Happy Holidays from Ravenclaw!!

I love pie, but my least favorite thing about it is that nasty CRUST. This one is a classic from the back of the Bisquick box, but still a great dessert. Enjoy!

Impossible Pumpkin Pie

1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup Original Bisquick® mix
1/2 cup sugar
1 cup evaporated milk
1 tablespoon butter, softened
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
Whipped topping, if desired


1. Heat oven to 350ºF. Grease 9-inch pie plate.
2. Stir all ingredients except whipped topping until blended. Pour into pie plate.
3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.

High Altitude (3500-6500 ft) Bake about 55 minutes.

Applesauce Cranberry Muffins


Ingredients:
2 cups all-purpose flour
½ cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 egg (lightly beaten)
1/3 cup vegetable oil
1 cup unsweetened applesauce
1 cup fresh or frozen cranberries, chopped into smaller pieces
½ cup pecans chopped
Directions:
Preheat oven to 350F (180C, Gas Mark 4), and lightly grease the muffin tin.
In a large bowl mix together the flour, sugar, baking soda, salt and cinnamon.
In a separate bowl mix the eggs, applesauce and oil.
Add the applesauce mixture to the dry ingredients and mix together
gently (do not over mix). Gently fold in the cranberries and scoop
mixture into muffin cups until 2/3 full. Bake for approximately 30
minutes. Cool for 5 minutes before removing from pan.

Closing spirit week post - points will be up shortly