Best of Bridge Holiday Classics

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Featured in the 2014 Holiday Gift Guide.
Best of Bridge Holiday Classics

 

It is hard to believe it is November, Thanksgiving is just a few weeks away and Christmas quickly follows. I don’t know about you, but I do a lot of holiday entertaining and am always looking for recipes that would be fantastic for entertaining or for taking to a get together for special occasions. I recently discovered the Best of Bridge Holiday Classics cookbook, it features 225 recipes that are perfect for the holidays or other special occasions. The recipes offer gourmet flavor but are simple to prepare.

The cookbook features a variety of categories includes:
Holiday Brunches
Cocktail Party Plus
Buffets and Potlucks
Sit-down Dinners
Leftovers
Holiday Cookies and Squares
Desserts and Other Sweet Treats
Food Gifts

It also features some color images of the recipes, but not for every recipe. It has a spiral binding so the book lays flat when you are using it. It is also reasonably priced at$29.95. I really enjoy this cookbook a lot I like the fact that they include a section for Leftovers and Food Gifts. I love giving gift basket and some of the food gifts would be perfect to include in those. One of my favorite recipes from the Food Gifts section is the Crazy Crunch. It would be a fantastic addition to my family themed gift baskets. Here is the recipe for the Crazy Crunch:

Best of Bridge Holiday Classics (3)

Crazy Crunch, page 280

Put this in fancy jars and give it as a
little extra at Christmas time.

2 quarts              popped popcorn                                                                               2 L

11⁄3 cups             pecans                                                                                         325 mL

2⁄3 cup                almonds                                                                                        150 mL

11⁄3 cups             granulated sugar                                                                     325 mL

1 tsp                     vanilla                                                                                              5 mL

1 cup                    margarine                                                                                    250 mL

1⁄2 cup                 corn syrup                                                                                   125 mL

Mix popcorn, pecans and almonds on a cookie sheet. Combine sugar, vanilla, margarine and syrup in a pan. Boil 10 to 15 minutes or to a light caramel color. Pour over corn, pecans and almonds. Mix well. Spread to dry.

Makes about 10 cups (2.5 L).

 

 Another one of my favorite recipes in Best of Bridge Holiday Classics is the Pumpkin Cheesecake. This is a fantastic dessert to have for Thanksgiving or to take to a get together. It lusciously creamy and delicious.

Here is the recipe for the Pumpkin Cheesecake:

Best of Bridge Holiday Classics (2)

  

Pumpkin Cheesecake, page 267

 

A grand finale for Thanksgiving dinner.

Ginger Snap Crust

1 cup                    crushed ginger snaps                                                              250 mL

3 tbsp                  butter, melted                                                                              45 mL

1 tsp                     ground cinnamon                                                                           5 mL

2 tbsp                  brown sugar                                                                                 30 mL

Filling

4                           packages (each 8 oz/250 g)                                                               4
cream cheese, softened

11⁄2 cups             granulated sugar                                                                     375 mL

5                           eggs                                                                                                     5

1⁄4 cup                all-purpose flour                                                                       60 mL

2 tsp                    pumpkin pie spice or equal parts                                               10 mL
ginger, cinnamon and nutmeg

1                            can (14 oz/398 mL) pumpkin                                                                    1

2 tbsp                  rum                                                                                                  30 mL

1 cup                    heavy or whipping (35%) cream,                                                 250 mL
whipped

To make Crust: Combine ingredients. Lightly grease a 10-inch (25 cm) springform pan and line bottom with crumb mixture. Pat firm and chill.

To make Filling: Preheat oven to 325°F (160°C). Beat softened cream cheese till fluffy. Slowly beat in sugar. Add eggs, one at a time, beating well after each addition. Gradually beat in flour, spices, pumpkin and rum. Pour batter over crust. Bake for 11⁄2 to 13⁄4 hours or until filling is set. Cool for an hour. Refrigerate several hours. Garnish with whipped cream and a sprinkle of cinnamon.

Serves 10 to 12.

 This holiday season whether you need new recipes to make or are looking for the perfect gift for a foodie in your life I recommend Best of Bridge Holiday Classics. To learn more about the book and how to purchase visit the website.

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