Special Holiday Recipe Edition

By Teresa Brown

Since 1993 a holiday edition of the staff newsletter has included a variety of traditions and recipes that are enjoyed by our Libraries staff. Once again we are sharing some of your favorite recipes. Enjoy.

Ingredients

• 2 tablespoons fresh pomegranate seeds
• 8 ounces Champagne or sparkling wine
• 2 ounces pear juice
• 2 ounces pomegranate juice

Directions

• Place 2 Champagne flutes into the freezer to chill for 10 minutes.
• Remove the glasses from the freezer.
• To each glass add: 1 tablespoon pomegranate seeds, 4 ounces Champagne, 1 ounce pear juice, and 1 ounce pomegranate juice.

Serves 2.

Recipe courtesy Bobby Flay
Prep Time: 10 min
Inactive Prep Time: 30 min
Cook Time: 2 hr 0 min
Serves: 6 to 8 servings

Ingredients

• 1 bone-in prime rib (6 to 7 pounds)
• 8 cloves garlic, thinly sliced
• Salt and coarsely ground black pepper
• 2 cups red wine
• 4 cups beef stock
• 1 tablespoon chopped fresh thyme leaves

Directions

• Thirty minutes before roasting the prime rib, remove from the refrigerator and let come to room temperature.
• Preheat oven to 350 degrees F.
• Make small slits all over the prime rib and fill each slit with a slice of the garlic. Season liberally with the salt and coarse pepper, place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a thermometer inserted into the center of the meat registers 135 degrees F. Remove the meat to a platter, and tent with foil to keep warm.
• Place the roasting pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings in the pan and cook over high heat until reduced, scraping the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Whisk in the thyme and season with salt and pepper, to taste.
• Slice meat as desired and serve with thyme au jus.

Ingredients

• 1 head of lettuce, torn to bite size pieces.
• 1 head of cauliflower, cut to bite size pieces
• 1 large sweet onion, diced
• 1 pound bacon cooked and crumbled
  

Dressing

• 1 1/2 cup mayonnaise
• 1/4 cup sugar
• 1/3 cup parmesan cheese

Directions

• Layer ingredients in the order given above. Combine mayonnaise and sugar. Spread on salad. Top with parmesan cheese.

Ingredients

• 1 large onion, sliced
• 2 medium garlic cloves, minced
• 1 pound baby carrots
• 5 ounces mushrooms, sliced (about 2 – 2 1/2 cups)
• 2 1/2 pounds raw lean beef brisket, trimmed
• 82 ounces canned crushed tomatoes
• 1 teaspoon paprika
• 3/4 teaspoon table salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons fresh lemon juice
• 2 tablespoons sugar

Directions

• Preheat oven to 325 degrees.

• Spread onion slices and garlic on bottom of a nonstick roasting pan; top with carrots and mushrooms. Arrange beef over vegetables.
• In a mixing bowl, combine tomatoes, paprika, salt, pepper, red pepper flakes, lemon juice and sugar; stir to dissolve sugar.
• Pour tomato mixture over brisket and vegetables; tightly cover with a sheet of heavy-duty aluminum foil. Roast for 2 hours and then remove from oven; uncover, stir and use pan juices to baste meat. Return brisket to oven and roast for about 1 hour more, uncovered, basting every 15 minutes.
• Remove pan from oven and let stand for 10 minutes before slicing into 1/4-inch thick pieces. Serve meat and vegetables with sauce spooned over top. Yields about 3 ounces of beef plus 3/4 cup of vegetables and sauce per serving.

Ingredients

• 1 1/2 cup Macaroni (boiled)
• 1/2 cup margarine
• 1/2 teaspoon salt
• 1/4 teaspoon. pepper
• 1/4 cup flour
• 8 oz. Velveeta
• 1 3/4 cups milk

Directions

• Blend and melt together margarine, salt pepper, flour Velveeta and milk. 
• Pour over macaroni in 9 x 13 pan.
• Can double recipe and still fit in pan.

Ingredients

• 1 cup finely shredded suet (that means scraped with a paring knife into thin curls)
• 1 cup milk
• 1 cup molasses, medium or light
• 1 egg

Mix wet ingredients together.

Ingredients

• 3 cups flour
• 1 1/2 rounded tsp baking powder
• 1 1/2 teaspoon salt
• 1/2 teaspoon cloves
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon

Sift dry ingredients into the above mixture. Mix together.

Ingredients

• 1 cup chopped nuts
• 1cup raisins cut in half (Yes, they did that…me I use currants or just don’t worry about someone getting a bite that is all raisin.)
• 1 cup chopped dates

Blend into the above mixture.
Turn into a buttered pan and steam for 3 hours.
Serve warm with hard sauce or lemon sauce or ice cream.

Ingredients

• 1 cup plus 2 tablespoons butter, softened, divided
• 2-2/3 cups chopped pecans
• 2 cups sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk

Frosting

• 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
• 2/3 cup butter, softened
• 6 1/2 cups confectioners' sugar
• 1 1/2 teaspoons vanilla extract
• 1 to 2 tablespoons milk

Directions

• In a small heavy skillet, melt 2 tablespoons butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Set aside to cool.
• In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in 2 cups reserved pecans.
• Spread evenly into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, in a large bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with remaining pecans. Store in the refrigerator. Yield: 12-16 servings.

Ingredients

• 1 1/3 cup sugar
• 1/2 cup soft butter
• 1/2 teaspoon  Peppermint extract
• 3 eggs
• 3 cup flour
• 1 teaspoon Baking powder
• 1/2 tsp salt
• 1/2 cup crushed peppermints (coarse chips)
• 1/2 cup mini chips

Directions

• Mix sugar, butter, extract and eggs.
• Stir in flour, salt, and baking powder.
• Stir in candy and chips.
• Dough is stiff and sticky.
• Divide dough in half; shape each into a 10 x 2 log.
• Bake at 350 on parchment covered or greased sheets, 30-35 minutes until light brown.
• Cool 15 min, cut into 1/2” slices using a serrated knife.
• Place cut side down on paper covered sheets and bake an additional 15 minutes.
• Remove from sheets, cool.
• Optional….dip ends in melted chocolate or drizzle with chocolate.

Ingredients

• One  8-ounce package pitted dates, coarsely chopped
• 1 1/2  cups Tropicana Pure Premium® orange juice or Dole® 100% orange juice
• 2 1/2  cups all-purpose flour
• 1 1/2  cups firmly packed brown sugar
• 1/2  teaspoon salt (optional)
• 3/4  pound (3 sticks) margarine or butter, chilled and cut into pieces
• 2  cups Quaker® Oats (quick or old fashioned, uncooked)
• 1 1/2  cups shredded coconut, divided (optional)
• 1  cup chopped nuts (optional)

Directions

• Heat oven to 350°F.
• In medium saucepan, combine dates and orange juice; bring to a boil.
• Reduce heat; simmer 15 to 20 minutes or until thickened, stirring occasionally. Remove from heat; cool slightly.
• In large bowl, combine flour, sugar and salt.
• Cut in margarine with pastry blender or two knives until mixture is crumbly.
• Stir in oats, 1 cup coconut and nuts; mix well. Reserve 4 cups oat mixture for topping.
• Press remaining oat mixture evenly onto bottom of ungreased 13 x 9-inch baking pan.
• Spread date mixture evenly over crust to within 1/4 inch of edges.
• Sprinkle with reserved oat mixture.
• Sprinkle with remaining 1/2 cup coconut, patting gently.
• Bake 35 to 40 minutes or until light golden brown.
• Cool completely in pan on wire rack.
• Cut into bars.
• Store tightly covered.

Prep Time: 15 minutes
Cook Time: 2 minutes

Ingredients:

• 2 eggs
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 cup flour
• 1 cup whole milk
• 1 teaspoon vanilla
• peanut oil for deep frying

Directions                

• Beat eggs slightly. Add sugar and salt. Add flour and milk alternately, blending until smooth. Stir in vanilla. The batter should be about as thick as pancake batter. If it isn't, add more flour, a tablespoon at a time. If it is too thick, add a teaspoon of milk at a time.
  
• Heat 3" of oil in a deep fryer to 365 degrees. (A deep frying thermometer is very helpful, and I highly recommend it.) Place a rosette iron in the hot oil for 60 seconds. There's no way to take the temperature of the iron; it just has to be hot.
  
• Dip the hot iron into the batter, making sure NOT to let the batter run over the top of the iron. If you do, the rosette will be impossible to remove. Immerse the coated iron in the hot fat and fry 25-30 seconds until light brown. Slip off onto a paper towel. Sprinkle with cinnamon sugar or powdered sugar when cool.
• Makes about 36 rosettes.

Ingredients

• 1/3 cup butter, softened
• 3/4 cup sugar
• 1/4 cup brown sugar, packed
• 1/2 teaspoon vanilla
• 1 cup flour
• 1/2 teaspoon salt
• 2 cups fresh or thawed frozen cranberries
• 1/2 cup chopped walnuts
• 1 unbaked pie shell

Streusel Topping

• 2 tablespoons flour
• 1/2 cup brown sugar , packed
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 2 tablespoons butter
• 1/2 cup chopped nuts

Directions

• Thaw frozen cranberries in refrigerator.
• Cream together butter and sugars.
• Beat in egg and vanilla.
• Sift together flour, baking soda and salt.
• Stir into egg mixture (dough is very thick).
• Fold in cranberries and walnuts.
• Spread carefully into pie shell. 
• Bake at 350 degrees for about 50 minutes or until pie tests done with a wooden pick.
• While the pie bakes, blend topping ingredients until crumbly.
• Sprinkle topping over pie as soon as it’s removed from the oven: place an inverted bowl over pie and let steam 20 minutes.

Mrs. Claus Cinnamon Cookies
By Diana Grove

Ingredients

• 2/3 cup butter
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 1/3 cup flour
• 1 teaspoon baking power
• 1 teaspoon cinnamon
• 1/2 cup nuts, finely ground

Directions

• Cream together: butter, sugar, vanilla, and egg. 
• Add dry ingredients.
• Combine 1 teaspoon cinnamon and 2 tablespoons sugar. 
• Roll walnut size balls in cinnamon and sugar mixture.
• Bake in 350 oven for about 12 minutes.

Ingredients

• Cooking spray
• 1/4 cup dried cranberries, finely chopped (coat knife with cooking spray before chopping to prevent sticking)
• 1/4 cup walnut halves, finely chopped
• 1 tablespoon sugar, granulated
• 8 ounce package Pillsbury crescent rolls
• 1 tablespoon all-purpose flour
• 1 tablespoon powdered sugar

Instructions

• Preheat oven to 375°F. Lightly coat a cookie sheet with cooking spray.
• To make filling, combine cranberries, walnuts and granulated sugar in a small bowl; set aside.
• Roll out crescent rolls on a lightly floured surface (use 1 tablespoon flour) to an 11-inch square. Separate along perforations into 8 triangles. Cut each in half lengthwise, making 16 long triangles.
• Spoon a generous teaspoon of filling onto each triangle, leaving bare pastry at top and bottom of triangle. Roll each triangle from wide end to narrow tip.
• Spread out rolled wedges on prepared cookie sheet. Bake until golden brown, about 15 minutes. Remove from oven and let sit 5 minutes.
• Move rugalach close together so they are just touching each other. Place powdered sugar in a sieve and dust over rugalach. Yields 1 cookie per serving. (Note: These cookies taste best served warm. Reheat for 5 minutes in a preheated 325°F oven. Do not microwave – it will toughen the dough.)

Ingredients

• 1 cup white sugar
• 2 sticks BUTTER
• 3 tablespoons water

Directions

• Cook all over medium high heat until the mixture “smokes” or “hard crack” on candy thermometer. Stirring constantly
• Pour onto foil-lined cookie sheet.  Spread evenly. 
• Break up a large Hershey candy bar and place on top of candy mixture, as it melts spread evenly over the top.
• Let harden, crack and enjoy.

Many holidays are observed in December so it’s time to think of having a green holiday season.  

Those of you who decorate trees might be able to use some suggestions from Earth911: http://earth911.com/blog/2008/12/01/5-ways-to-green-your-christmas-tree/. I must admit to being surprised that real trees won out over artificial trees in the green category. Back when we thought artificial were better for the environment than real ones, I opted for none, as I do with many artificial options. That real potted trees are good is self evident, but another link discusses artificial vs. cut trees: http://earth911.com/blog/2009/11/25/real-vs-artificial-christmas-trees/

Since I don’t have a tree, I didn't know there are now LED lights! Be amazed with me at the savings in energy those would create if everyone used them! Also mentioned is a recycle program to take your old lights and provide a discount on new LED lights.

Gift wrap is another area that I have gone green with over the years. When I was a child we made scenes on box lids and covered them with cellophane so that the box could be opened, wrapping intact.  We could then use the boxes over with new ribbon until they wore out. We learned not to write names as part of the art after having one box that always had to be used for the same person. Later on I quit using new commercial wrapping paper altogether. I save and reuse paper, and sometimes I use Sunday colored comic pages.  When my girls were young, they painted on large newsprint paper and I wrapped gifts in that. Grandparents loved it and the girls were proud of their artistic abilities. Some of my friends make cloth gift bags and use pillow cases for larger gifts. There are many alternatives to buying new commercial gift wrap that accomplish the secrecy of gifts and allow for the fun of unwrapping.

I hope you enjoyed last issue’s guest column. Please consider sharing your green thoughts and knowledge for future columns by sending them to me.

Happy Holidays!