Delectable Dishes for the Holidays
Try one of these amazing recipes for your holiday gathering.
Sweet Potato Souffle
By Ilyssa Klein
Ingredients:
4 ½ pounds sweet potatoes
1 cup sugar (½ cup brown, ½ cup white) – I use a little less sugar
¼ cup milk
½ cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 ¼ cups cornflakes cereal, crushed
¼ cup chopped pecans (optional)
1 tablespoon brown sugar
1 tablespoon butter, melted
1 ½ cups miniature marshmallows
Directions:
Step 1. Bake sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes.
Step 2. Beat mashed sweet potatoes, sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11-x 7-inch baking dish.
Step 3. Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle diagonally over casserole in rows 2 inches apart.
Step 4. Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving.
Invisible Apple Cake
By Michal Bonell
Ingredients:
3 eggs beaten
2/3 cup milk
4 tablespoons melted butter
1 teaspoon vanilla extract
3/4 cup all-purpose flour
2/3 cup powdered sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
4 apples (about 2 pounds), peeled, cored, and thinly sliced
Directions:
1. Preheat your oven to 350°F (175°C) and prepare a loaf pan with parchment paper.
2. Mix beaten eggs, room temperature milk, melted butter, and vanilla extract in a bowl.
3. In a separate bowl, whisk together flour, powdered sugar, cinnamon, baking powder, and salt.
4. Combine dry mixture into the wet mixture, stirring until smooth.
5. Gently fold in thinly sliced apples until coated with batter.
6. Pour the batter into the prepared loaf pan, spreading it evenly.
7. Bake for 40-50 minutes until golden and a toothpick comes out clean.
8. Allow the cake to cool before serving. Optionally, dust with powdered sugar. Enjoy!
Peanut Butter and Gelt Cookies
By Lilli Jennison
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup creamy peanut butter
1 teaspoon pure vanilla extract or paste
1 large egg
Nonstick cooking spray, for the baking sheet
1/2 cup blue and white nonpareil sprinkle mix
18 to 20 chocolate gelt candies, unwrapped and frozen
Directions:
1. Whisk together flour, baking soda and salt in a medium bowl until combined.
2. Add butter, granulated sugar and brown sugar to the bowl.
3. Beat on medium-high speed until pale and fluffy, about 5 minutes.
4. Add the peanut butter and continue beating until fluffy, about 1 minute.
5. Add the vanilla and egg and beat until combined.
6. With the mixer on low speed, gradually add the dry ingredients and mix until combined.
7. Cover with plastic wrap and refrigerate for at least 1 hour and up to overnight.
8. Position an oven rack in the center of the oven and preheat to 350 degrees F.
9. Lightly grease a baking sheet with nonstick spray. Put the blue and white nonpareils in a medium bowl.
10. Scoop the dough using a 3/4-ounce scoop (about 1 1/2 tablespoons) and roll the dough into a ball. Continue scooping and rolling until you’ve used up about half the dough.
11. Roll each ball in the sprinkles and place on the prepared baking sheet about 2 inches apart. 12. Chill the remaining dough while the first batch bakes.
13. Bake, rotating the baking sheet halfway through, until the cookies are puffed and lightly golden, about 12 minutes.
14. Immediately press a chocolate gelt into the center of each cookie.
15. Let cool 10 minutes on the baking sheet, then transfer to wire racks to cool completely.
16. When the baking sheet is cool, spray again with nonstick spray and repeat with the remaining dough, sprinkles and chocolate gelt.
Boozy Hot Chocolate
By Katie Gaffin
Ingredients:
6 ounces of hot chocolate, prepared to your liking
1 shot of vanilla vodka
½ shot of Kahlua
Directions:
1. Add the hot chocolate, vanilla vodka and Kahlua to a mug and stir gently to prevent spilling. 2. Top with whipped cream or cinnamon and enjoy!
Quick & Easy Cream Scones
By Katie Gaffin
Ingredients:
2 cups all-purpose flour
1/3 cup white sugar
1 tablespoon baking powder
½ teaspoon salt
½-2/3 cup chocolate chips (substitute dried fruit if preferred)
¼ cup heavy cream
Pearl sugar or sprinkles for decoration (optional)
Directions:
1. Preheat oven to 350° F
2. In a large bowl, add the flour, sugar, baking powder, and salt and whisk well to combine.
3. Add chocolate chips to the dry ingredients mixture and fold in to mix well.
4. Form a well in the middle bowl and pour in 1 cup of heavy whipping cream. Stir until just combined, adding additional cream if needed.
5. Turn the dough out onto a lightly floured surface and shape into a 7-8 inch wide circle. (If using the pearl sugar or sprinkles for decoration, add after shaping the dough and press down lightly to help the decoration stick)
6. Cut into 8 equal pieces and place on a parchment-lined baking sheet.
6. Bake on the center rack for 22-24 minutes until scones are lightly browned and a toothpick inserted in the center comes out clean.
7. Transfer to a wire rack and allow them to cool before enjoying.
Potato Doughnuts
By Susan Freeman Minsk
(Courtesy of her grandmother Mae Volcheff)
Ingredients:
4 c flour
½ t salt
½ t nutmeg
½ c sugar
1 oz yeast
1 t sugar
½ c warm milk
(let these 3 items raise together)
2 cooked medium peeled potatoes (riced)
½ c potato water
1 c warm milk
2 T butter
3 egg yolks, beaten
Directions:
1. Mix potatoes, potato water, milk, butter, sugar, and egg yolks. Add dry ingredients. Beat well. Combine with other wet mixture and let raise. Put a sprinkle of flour on top before letting rise.
2. Fry in 1 ½ in balls in vegetable oil.
3. Frost some with a maple frosting (milk, maple extract and confectioners’ sugar), then roll in chopped walnuts.
4. Roll some in a mixture of cinnamon and granulated sugar.
comments