Due to overwhelming interest, we’ve compiled a collection of the Bridge ladies’ favorite holiday recipes, as well as some new recipes that are sure to become instant holiday classics. The best roasts and other special entrées for your celebration are here, along with fabulous recipes for everything from holiday buffets and potlucks to festive libations and treats.
What makes this collection extra-special are the two chapters devoted to Leftovers and Food Gifts. The only problem with holiday repasts is that you’re likely to have leftovers. This chapter includes incredible recipes for transforming unused food into a second delicious meal. And nothing says “happy holidays” more than a gift made from scratch. From homemade toffee to seasoned nuts to preserves, you’ll discover a cache of gift-giving ideas.
As always, the ladies promise you simple recipes with gourmet results. Enjoy!
In 1975, at a weekend getaway, eight women friends had an idea: Since a consistent highlight of their decade-old bridge group was the food they prepared and enjoyed together, perhaps they should think about writing a cookbook. This spur-of-the-moment notion was the impetus for The Best of Bridge, which went on to become one of the most successful brands in Canadian publishing.
Examples of Recipes in the Book:
* Christmas Morning Wife-Saver
* Midnight French Toast
* Cranberry Scones
* Nippy Cheddar Rabbit
* Brie with Sundried Tomatoes
* Eggnog Supreme
* Senate Salad Bowl
* Classic French Onion Soup
* Roast Turkey with Sage Bread Stuffing
* Fruit & Nut Shortbread
* Chocolate Raspberry Torte
* Pumpkin Cheesecake
* Crazy Crunch
* Christmas Marmalade
I love the format of this cookbook. It is hardcover with ringed binding inside and medium-large print which makes this book pretty much the ideal cookbook for reading from while cooking or baking. It can conveniently lay flat without pages flipping around or stand up just as easily.
If you own or have ever used a Best of Bridge cookbook it follows a familiar format and layout which this cookbook stays true to.
I love that they have included more than just the holiday treats you expect to find in a cookbook of this nature and have included savoury recipes as well to cover brunch, cocktail parties, buffets, potlucks and sit-down dinner recipes. There is even two chapters devoted to leftovers and food gifts.
We are still in the midst of pumpkin season so you will be happy to note that there are plenty of pumpkin recipes included such as Pumpkin Pecan muffins, pumpkin pecan pie, pumpkin soup and this amazing Pumpkin Cheesecake recipe.
Ginger Snap Crust
- 1 cup crushed ginger snaps
- 3 tbsp butter, melted
- 1 tsp ground cinnamon
- 2 tbs brown sugar
- 4 packages cream cheese, each 8 oz., softened
- 1 1 ⁄2 cups granulated sugar
- 5 eggs
- 1 ⁄4 cup all-purpose flour
- 2 tsp pumpkin pie spice or equal parts ginger, cinnamon and nutmeg
- 1 can pumpkin, 14 oz.
- 2 tbsp rum
- 1 cup heavy or whipping cream, 35%, whipped
To make Crust
- Combine ingredients.
- Lightly grease a 10-inch springform pan and line bottom with crumb mixture.
- Pat firm and chill.
To make Filling
- Preheat oven to 325°F
- 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 1 1⁄2 to 1 3⁄4 hours or until filling is set.
- Cool for an hour. Refrigerate several hours.
- Garnish with whipped cream and a sprinkle of cinnamon.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!