I think this will be fun. If you have ever used a recipe shared by someone on this site and it came out well, please let us know, and also share ONE of your favorite recipes with people on this board.
Here is mine - I’ve made 2 successful renditions of beef rendang (thanks I believe to Mr Happy).
So I’d like to reciprocate and share a quite delicious and simple recipe with you all using small pasta, garbanzos, and tomato paste. I strongly suggest going with broth instead of water.
Should we try to revive it? I loved the stuffing balls that @Saregama coached me through. They were a big hit last week!
Sure, @sasha!
Here is a tourtiere recipe I’ve enjoyed making. The Chef Martin Picard owns Au Pied de Cochon in Montreal.
Tourtiere is associated with Christmas as well as New Year’s Eve in Quebec. Some people eat it with ketchup, but I don’t! Sometimes I’ve added venison.
@Sasha Glad they worked for you and you enjoyed them! Any tips / tweaks for from-scratch?
I’ll link my comments on the stuffing balls here to consolidate.
I have made these several times, and usually use dried cherries instead of dried cranberries.
I absolutely winged it, so I can’t “tweak” the recipe sadly. What I noticed is that some of the balls fell apart in the baking. They were still awfully tasty though. I think that cubing the bread a bit smaller would have helped them adhere, but my BIL (local) graciously cubed everything for me in advance. So I worked with what I had. It was effectively toasted bread, celery, onion, thyme, chicken broth, and so much butter. Tennis ball sized. 350 for 30. Reheated at 400 per your tips for about 15.
I too am sorry to have not seen this thread before, @Sasha - such a lovely idea!
A recipe that’s made multiple appearances in our home (easy, tasty, freezes well, loved by recipients!) is all thanks to @Rooster:
When I make it (often a double batch) I cut the white sugar, add brown sugar, replace some of the oil with unsweetened applesauce, and usually include nutmeg, along with increasing the cinnamon. Am thinking about making mini loaves (and adding mini chocolate chips) for holiday goodies trays.
Thank you for contributing @ElsieDee ! I’m sure there will be a lot of takers. I personally am not a pumkin everything fan. I do like a winter squash, but my personal taste is that most of them taste better than pumpkin! On occasion, I do feel some craving for the various “pumpkin spices” but am happier to combine them with apple instead. This type of tea bread is so versatile though. I took my regular banana bread (Epicurious yellow book) yesterday, and subbed leftover cran-orange relish instead of bananas. Made a dozen muffins out of the recipe.
Ah, then I’m in excellent company! I actually don’t care for most squash, period, but if it’s “disguised” then I can find it palatable. My partner, though, and many friends and family members, are fans. (At least they say they are.)
I gravitate toward apple and pear, stone fruit, and berries in quick breads and similar bakes. Also citrus, come to think of it.
I love most of the green and orange squashes 
But yes, if you love citrus and stone fruit, then we are kindred spirits.
I make @rstuart cranberry cream cheese poundcake every Christmas. My in-laws insist on it!
Cranberry Cream Cheese Poundcake
1 and 1/2 cup softened butter
1-8 oz. pkg. cream cheese
3 cups sugar
6 eggs
3 cups cake flour(sifted)
2 tsp vanilla
3 cups frozen whole cranberries (don’t use fresh as they will stain the cake batter)
In a large mixing bowl, combine butter and cream cheese. Gradually add sugar until mixture is light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add cake flour mixing well. Add vanilla. Dredge frozen cranberries in 2 Tbs of flour. Mix into batter.
Pour batter into a well greased 10 inch tube pan or bundt pan that has been dusted with granulated sugar. Bake at 320 degrees for at least 1 hr and 30 minutes (I find it usually takes closer to 2 hours). Text with skewer to see if it is done. Cool in pan for 10 minutes, and then take tube section out and let cool completely before removing.
Thanks for sharing! Do you think this could work in a loaf pan to scale down so I don’t eat the whole thimg?
I don’t see why not. It’s worth a try! Or you could always freeze slices! This is what I do with babka because I have zero self-control with it!
This is my very favorite cake. I posted it on CH many years ago; two people made it and really enjoyed it.
I made it one year for Christmas as a thank you for a medical specialist who saved my life a few times (I’ve been skating close to infinity a few years). After Christmas he asked me for the recipe since his family really enjoyed it; I found out later that his wife is a professional chef. It’s now their family favorite.
Sinclair’s American Grill Chocolate Fig Cake With Gianduja Glaze.
CAKE:
4 ounces dried figs (preferably Black Mission), finely chopped
1/4 cup Armagnac or Cognac
4 ounces bittersweet chocolate, coarsely chopped.
5 ounces hazelnuts, roasted and skins removed
1/4 cup dried breadcrumbs
1 stick unsalted butter, AT ROOM TEMPERATURE
2/3 cup granulated sugar
Pinch of salt
3 large eggs AT ROOM TEMPERATURE, lightly beaten
GLAZE:
4 ounces bittersweet chocolate, coarsely chopped
One 3.5 oz chocolate praline bar, such as Lindt’s Swiss Milk Chocolate Praline-filled bar, or Ritter Sport
1 cup (250 ml) whipping cream
Decoration: 48 blanched and toasted sliced almonds.
THE CAKE:
Preheat oven to 375°F. Butter base and sides of an 8-inch round springform pan. Line bottom with paper. Dust sides with flour.
Figs and Cognac - combine and bring to a simmer and cool.
Melt the chocolate over a water bath and cool to lukewarm.
Reserve 8 nuts for decoration. Throw the rest into a food processor with the breadcrumbs and take them for a spin until finely ground.
Beat the butter in a mixer till light, then add the sugar and salt gradually till light and fluffy.
Add the eggs in a thin stream. Don’t panic - they will look separated. Fold in the chocolate till the batter is smooth - it WILL happen. Fold in the hazelnut mixture and the figs. Pour into the prepared pan, and smooth.
Bake for 30 minutes, or until a toothpick inserted 1" from the sides comes out clean.
Cool on a rack for 10 minutes, then run a knife around the pan and take off the springform side. Allow the cake to cool completely on the base of the pan.
THE GLAZE:
Throw the two chocolates into a food processor, and process till lumpy. In a small saucepan bring the cream to a gentle simmer (do not boil). With the food processor running, pour in the cream, until smooth. Stir gently to get rid of large bubbles.
Invert the cake onto a plate, remove the base and paper, cover with a thin cake board slightly smaller than the cake, and re-invert it so it is right side up, onto a rack. Pour about half the glaze over the cake; smooth the top and sides, using a sheet pan underneath to catch the excess. Put the glaze (including the excess in the sheet pan) into a metal bowl and keep warm over hot water.
Chill the cake in the fridge for 30 minutes, then pour the rest of the glaze over the cake, carefully tilting the cake so the glaze covers it; as much as possible avoid touching the top of the cake. Any small bubbles on the surface can be popped with the point of a sharp knife. Allow to set for 2 hrs then decorate per the picture attached.
VITAL: The cake HAS to be served at room temperature (NOT cold) or you miss a major component of its flavour. Leave it on the counter for at least an hour before serving.
I usually make the cake in a 9.5" pan, increasing the ingredients by 50%.
I still make this every year for our work potluck!
This is a family recipes that’s been part of our holiday cookie lineup probably since the ‘70s. At this time, my brother bakes them in mass quantities along with a couple of friends every December. It’s great if you have cookie stamps, but works just ax well if you just flatten them with the bottom of a glass. (I shared this recipe many times over the years on Chowhound.)
Marzipan Shortbread
8 ounces butter
8 ounces almond paste
3/4 cup sugar
1 large egg
1 teaspoon salt
3 cups AP flour
Preheat oven to 350 degrees Fahrenheit. Cream the butter, almond. paste, and sugar until light. Best in the egg and salt. Gradually beat in the flour until incorporated. Roll the dough into balls 1 1/2 inches in diameter, then flatten to 1/4 inch thickness with floured cookie v stamps or the bottom of a glass. Place 1 inch apart on ungreased or parchment-lined baking sheets and bake ~10 minutes, until the bottoms are just turning golden. The dough keeps well in the refrigerator for up to a week, wrapped airtight.
Because it’s an old recipe. I do tend to weigh flour in everything these days. I use 125g/cup or 375g for the recipe in this, and the standard 150g for the sugar. Anyone who likes almondy things, almond paste, or marzipan (which my extended family are all unabashed fans of) should like these cookies.
