Title: Best of Bridge Holiday Classics
ISBN: 9780778804871
Suggested Retail: $29.95
Released Fall 2014
Even though the biggest holiday season of the year is now behind us, we can still appreciate treats, potlucks, and more throughout the year with Best of Bridge Holiday Classics. This title includes 225 recipes geared for special occasions. There are even two chapters devoted to Leftovers and Food Gifts. 🙂 I like learning new ways to utilize unused food and then gifts from scratch are very popular.
In 1975, eight women who gathered together for their bridge group started a collection of recipes used in a cookbook. This later became a branded set of cookbooks under The Best of Bridge. These ladies promise their recipes will be simple, but have gourmet results. I like the sound of that! Over 3 million copies have sold with their 12 cookbooks.
The Best of Bridge Holiday Classics provides easy to read recipes and a few mouth-watering color images. A couple of sample menus are also provided. The book has recipes for food to enjoy in the morning with Holiday Brunches and concludes with Desserts and Other Sweet Treats plus Food Gifts to make and share.
One recipe I can’t wait to try in this book is Best Seafood Lasagna. I used to treat my spouse to a Seafood Lasagna from Taste of Home, but it was so labor intensive. If the recipe in this book stacks up to the other in flavor, my husband will be in heaven enjoying it and I won’t be stuck in the kitchen so long making it!
Robert Rose has provided us with some great recipes to savor and try below. Enjoy!
Courtesy of Best of Bridge Holiday Classics by The Best of Bridge 2014 © www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
Cranberry Scones, page 46
3⁄4 cup buttermilk or plain yogurt 175 mL
1 large egg 1
23⁄4 cups all-purpose flour 675 mL
4 tsp baking powder 20 mL
1⁄2 tsp baking soda 2 mL
1⁄2 tsp salt 2 mL
1⁄2 cup margarine 125 mL
1 cup coarsely chopped cranberries 250 mL
(fresh or frozen)
1⁄2 cup granulated sugar 125 mL
Grated zest of 1 orange
1 tbsp butter, melted 15 mL
1⁄4 cup confectioners’ (icing) sugar 60 mL
Preheat oven to 375°F (190°C). Beat buttermilk and egg in small bowl and set aside. In large bowl, Combine flour, baking powder, baking soda and salt. Cut in margarine until mixture resembles small peas. Mix in cranberries, sugar and orange zest. Add buttermilk mixture and stir until soft dough forms. Using your hands, form dough into a large ball and place on floured surface. Pat out to 1-inch (2.5 cm) thickness. Cut in 4-inch (20 cm) rounds. Place on ungreased cookie sheet and bake scones for 15 to 20 minutes. While still warm, brush with butter and sprinkle with confectioners’ sugar.
Makes 8 large scones.
Chocolate Raspberry Torte, page 262
God made chocolate and the devil threw the calories in! This tastes as good as it looks.
Cake
2 cups all-purpose flour 500 mL
2 tsp baking soda 10 mL
1⁄2 tsp salt 2 mL
1⁄2 tsp baking powder 2 mL
3 squares (each 1 oz/30 g) 3
unsweetened chocolate
1⁄2 cup butter 125 mL
2 cups packed brown sugar 500 mL
3 eggs 3
11⁄2 tsp vanilla extract 7 mL
3⁄4 cup sour cream 175 mL
1⁄2 cup strong coffee 125 mL
1⁄2 cup coffee-flavored liqueur 125 mL
(Kahlúa)
Filling
1 cup heavy or whipping (35%) cream 250 mL
2 tbsp confectioners’ (icing) sugar 30 mL
1 jar (12 oz/341 mL) raspberry 1
or strawberry jam
Frosting
11⁄2 cups chocolate chips 375 mL
3⁄4 cup sour cream 175 mL
Pinch salt Pinch
Chocolate curls
Raspberries or strawberries
To make Cake: Preheat oven to 350°F (180°C). Grease and flour two 9-inch (23 cm) cake pans. Mix flour, baking soda, salt and baking powder. Melt chocolate and let cool. In a large bowl, beat butter, brown sugar and eggs at high speed until light and fluffy, about 5 minutes. Beat in melted chocolate and vanilla. At low speed, beat in flour mixture (in fourths), alternating with sour cream (in thirds). Add coffee and liqueur, blending until smooth. Pour batter into pans and bake for 30 to 35 minutes or until surface springs back. Cool in pans for 10 minutes, then remove from pans and cool on wire racks.
to make Filling: Beat cream until it begins to thicken. Sprinkle in confectioners’ sugar and beat until stiff. Refrigerate. Slice cake layers in half horizontally to make four layers (cake layers cut more easily if frozen first). Place one layer, cut side up, on cake plate. Spread with 1⁄2 cup (125 mL) raspberry jam and 1⁄2 cup (125 mL) whipped cream. Repeat with remaining layers, ending with top layer cut side down.
to make Frosting: Melt chocolate chips in top of double boiler. Add sour cream and salt and beat until frosting is creamy and smooth. Frost top and sides of cake. Garnish with chocolate curls and fresh berries.
Serves 10 to 12.
Tip: To make chocolate curls, warm a good-quality chocolate bar to room temperature, then use a vegetable peeler to shave off curls.
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.
Disclosure: I received a copy of this book to review. No other compensation was received for this post.
