Holiday Recipes

Soft Pumpkin Cookies
from Ann Landwehr

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 1/2 cups granulated sugar

1/2 cup butter, softened

1 cup pure pumpkin

1 egg

1 teaspoon vanilla extract

1 cup powdered sugar

Line baking sheets with parchment paper or spray with non-stick baking spray.

Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl.

Beat granulated sugar and butter with mixer on medium high speed, then blend in pumpkin, egg, and vanilla until incorporated.

Gradually mix in flour and dry ingredients. Refrigerate dough for 3-4 hours.

Preheat oven to 375 degrees.

Scoop dough into one inch balls. Roll in powder sugar, place dough balls on baking sheet (12 per sheet) and bake for 11-13 minutes.

Remove from baking sheet to a cooling rack. When completely cool, store cookies in an airtight container.

Overnight Eggnog French Toast Casserole
from Sharon Cave

½ cup butter

1 cup packed brown sugar

2 Tbsp maple syrup

1 loaf French Bred cut into 1 inch cubes

cinnamon

nutmeg

8 eggs

2 cups prepared eggnog

1 tsp vanilla

Grease a 9 x 13 inch baking dish with butter.

In a medium saucepan, melt butter over medium heat. Stir in brown sugar and maple syrup.  Continue stirring as mixture comes to a boil. Remove from heat and pour into prepared baking dish.

Arrange the bread cubes over the brown sugar mixture. Sprinkle bread cubes with cinnamon and nutmeg to taste.

In a large bowl, whisk the eggs and mix in the eggnog and vanilla. Evenly pour this mixture over the bread cubes. Press down lightly on the bread to make sure it’s all coated soaked.

Tightly cover baking dish with foil and refrigerate overnight or at least 8 hours.

Remove the baking dish from the refrigerator. Preheat oven to 325. Bake covered for 40 minutes. Increase oven temperature to 375 and remove foil. Bake uncovered for an additional 5 to 10 minutes or until a knife inserted in the center of the casserole is clean and mostly dry and the top is puffy and golden brown.

Cottage Cheese Yeast Rolls
from Ellen Harriman

Ingredients

2 packages (1/4 ounce each) active dry yeast

1/2 cup warm water (110° to 115°)

2 cups 4% cottage cheese

2 large eggs, room temperature

1/4 cup sugar

2 teaspoons salt

1/2 teaspoon baking soda

4-1/2 cups all-purpose flour

Directions

In a large bowl, dissolve yeast in warm water.

Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks.

Makes 2 ½ dozen

Amish Broccoli Salad
from Rochelle Needham

1 head broccoli, chopped

1 head cauliflower, chopped

1 cup mayonnaise

1 cup sour cream

1/2 cup sugar

1/2 teaspoon salt

1/2 pound bacon, fried and crumbled

1 cup shredded Cheddar cheese

Mix all together put in fridge for several hours then serve.

Party Meatballs
from Lyda Hardy

1 lb. ground beef

1 cup seasoned bread crumbs

chopped onion to taste

salt and pepper to taste

1 egg

2 Tbsp milk

1 jar chili sauce

1 jar red current jelly

oil

Mix meat with bread crumbs, egg, milk and seasonings.

Form into small balls.

Brown meatballs in a small amount of oil.

While browning warm together chili sauce and jelly in a (crock) pot.

When meatballs are browned, add them to the sauce.

Simmer 20 minutes. Keep warm for a party.

Makes 25 or double for a big party.

California Fruitcake
from Becky Morgan

Preheat oven to 300⁰ F. Grease and line the bottom and sides of one 9x5 inch (8 cup) loaf pan with parchment paper.  [Just parchment paper works fine for me, plus it’s an easier clean-up.]

Stir together in a large bowl:

            ¾ cup all-purpose flour

            ¼ teaspoon baking soda

            ¼ teaspoon baking powder

            ½ teaspoon salt

Add and mix thoroughly with your fingers:

¾ cup packed light or dark brown sugar [I used ½ cup coconut sugar and a sprinkle of pure stevia. It is still very sweet; I will experiment with reducing sugar to 1/3 cup & leaving out the stevia]

3 cups walnut halves

2 cups quartered dates

1 cup packed dried apricot halves.

In a small bowl, beat until thick and pale yellow:

            2 large eggs

            1 teaspoon vanilla

Pour the egg mixture over the dry ingredients and mix until all the fruit and nut pieces are coated.

Scrape the batter into the prepared pan and spread evenly.

Bake at 300⁰ until the top is deep golden brown and the batter, clinging to the fruit and nut pieces, is set (If the top browns too early, cover loosely with a tent of parchment paper or foil.)

Bake Time: 1:30 – 1:40

Let cool in the pan on a rack for 10 minutes.

Invert the cake to remove the paper liner. Let cool TOP side up on the rack.

Try to store for at least a few days before serving! J [We actually did that, and it’s worth the wait!]

About Storing Fruitcakes

Wrap them in plastic wrap or in clean linens soaked in brandy or wine. Place linen-wrapped cakes in plastic or place them in heavy-duty sealable plastic bags. Do not use aluminum foil to wrap liquor-doused fruitcakes as the alcohol-and-fruit combination tends to dissolve foil, with or without spirit-soaked linens. Foil can, however, be used for cakes first wrapped in plastic.

Cranberry Tarts
from Shary Templeton

Dough for 2 pie crust

1 package of cranberries (12 oz)

1 container of Cool Whip

Pecans (optional)

Make dough for two pie crusts.  Roll out and cut into 4” circles using the lid from something that size. Press into muffin tins.  Bake as for pie at 425 but for about 5-8 minutes until golden.  Set aside to cool.  Cook cranberries as per package to make sauce.  You will be adding water and sugar.  Makes a thick Cranberry sauce that can be served by itself or put into fruit salad.  When cranberry sauce is cool, fold into the entire tub of whipped cream in a larger bowl.  Add nuts if you like or leave out. Spoon the cranberry whip cream into the baked tart pie shell.  Refrigerate.  Makes about a dozen.

You can fill these tarts with any kind of filling.  (Lemon Pudding, Pumpkin Pie, Cherry Pie Filling, Chocolate Pudding ect.) Top with a spoonful of Cool Whip or real whipping.