Balfour Family Recipe Book

Savory

Chile Egg Puff Eloté Popcorn Olive Cheese Bread Cheddar Olives Caramelized Onion Dip Bacon Horseradish Dip Queso Fundido 7-Up Biscuits Banana Bread Chicken and Dumplings Lemon Chicken Soup Korean-Style Short Ribs Chicken Wings Chile Relleno Rice Oyster (Optional) Dressing Executive Potatoes Green Chile Enchiladas Baked Mac and Cheese Best Greek Salad Chili Cheese Frito Corn Salad Green Street’s Dianne Salad Broccoli Salad Creole Potato Salad

2020 Balfour Family Recipes Sweet

Coconut Macaroons Peppermint Brownies Salted Caramel Pecan Bars Ginger Spice Cookies Snowball Cookies Fudge Brownies Denver’s Easy Cobbler Nana’s Famous Molasses Bars Berry Crumble Pumpkin Chocolate Cake Crackerjack Cookies Mom’s Muesli Coconut Cheesecake Carrot Cake Old-Fashioned Oatmeal Cake

Chili Egg Puff

Jean Neller

Ingredients 1 pint small curd cottage cheese 10 eggs 4 cups shredded pepper jack cheese 1/2 cup flour 1 tsp. baking powder 1/2 cup butter; melted & cooled 2-3 cans diced green chilies 1/2 tsp. salt 3 chopped green onions Directions Preheat the oven to 350° F. Grease a 9 x 13 pan with oil.

In a large bowl, beat eggs until light lemon color. Add flour, baking powder, salt, cottage cheese, jack cheese and 1/2 cup melted butter.

Mix until smooth. Stir in the chilies and any extras.

Pour egg mixture into pan. Bake uncovered for 350° F for 35 min. or until brown on top and center appears firm. Serve immediately for about 8 servings.

Optional: Add a diced jalapeno or 1/2 cup diced cooked bacon.

Elote Popcorn Jeff Neller Ingredients 1/2 cup popcorn salt (Morton’s brand) 1/8 cup extra-fine baker’s sugar 1 Tbsp. granulated garlic powder 1 1/2 Tbsp. ground cumin 1 tsp. cayenne 1 tsp. ground ancho chile powder Popped popcorn

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Directions Combine the spices and stir well, making sure no clumps are left in the mixture. Sprinkle on popcorn to taste.

Olive Cheese Bread

Brynda Everman

Ingredients 14.5 oz. can black olives, drained 6 oz. jar pimiento-stuffed green olives, drained 8 oz. can of chopped jalapenos 2 green onions chopped 1 stick butter, softened 1/2 cup mayonnaise 1 lb. Monterey Jack cheese, grated 1 loaf crusty French Bread Directions Preheat oven to 325° F. 1. Roughly chop black, green olives, green onions.

2. Combine butter, mayonnaise, Monterey Jack cheese.

3. Mix in chopped olives and onion and thoroughly combine.

4. Slice French bread in half lengthwise. Spread olive-cheese mixture in an even layer on each half.

5. Bake 20-25 minutes until browned and bubbly.

6. Cut into slices. Makes 8-10 servings.

Cheddar Olives

Mike Cobb Ingredients 10-oz. jar of pitted green olives, pimento-stuffed or plain 1 1/2 cups shredded sharp cheddar cheese 1 cup all-purpose flour 4 Tbsp. unsalted butter, softened 1/4 tsp. cayenne

Directions 1. Preheat the oven to 400° F. 2. Drain the olives well, and dry them completely with clean dish towels. Set aside.

3. Combine the cheese, flour, butter, and spices in a medium bowl and knead it within the bowl until a dough forms. If the dough is still crumbly and won’t hold together, add water 1 tsp. at a time until it does.

4. Pinch off a small amount of dough, and press it as thin as you can between your fingers to flatten. Wrap and smoosh the dough around a dry olive. Pinch off any excess, then roll the olive in your hands until smooth.

Continue until all the olives are covered.

5. Bake for 15-20 minutes, or until golden brown all over. Alternatively, freeze the olives on a baking sheet until firm, then wrap tightly and freeze for up to a week.

Bake straight from the freezer for 20-25 minutes.

6. Serve immediately for about 6-8 people as an appetizer.

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Caramelized Onion Dip Ingredients 2 large yellow onions 1/4 cup unsalted butter 1/4 cup vegetable oil 1 Tbsp. cayenne pepper 1 Tbsp. garlic powder

1 tsp. kosher salt 1/2 tsp. ground black pepper 4 oz. cream cheese, room temperature 1/2 cup sour cream 1/2 cup good mayonnaise

Directions Cut the onions in half, and then slice them into 1/8-inch thick half-rounds (approximately 3 cups sliced).

Heat butter and oil in a large saute pan on medium heat. Add the onions, cayenne, salt and pepper and saute for 10 minutes. Reduce the heat to mediumlow and cook, stirring occasionally, for 20 more minutes, until onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasoning.

Serve at room temperature with fresh vegetables, crackers or potato chips as appetizer.

Bacon Horseradish Dip Ingredients 1 lb. cooked bacon 16 oz. sour cream 4 oz. prepared horseradish 2 Tbsp. Worcestershire 1 tsp. liquid smoke Directions Cook bacon, drain fat. Crumble or roughly chop in food processor.

Combine sour cream, horseradish, Worcestershire and liquid smoke. Stir in bacon.

Refrigerate for at least one hour. Stir and serve with potato chips.

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Queso Fundido Directions Combine vinaigrette ingredients in food processor and puree until smooth.

Ingredients Roasted Poblano Vinaigrette 1 8-oz. can poblano chiles 1 Tbsp. red wine vinegar 1 clove garlic, chopped 1/2 tsp. honey 1/4 cup vegetable oil Queso 1 Tbsp. unsalted butter 1 Tbsp. all-purpose flour 1 cup whole milk 3 cups Monterey Jack cheese (12 oz.)

1/4 tsp. kosher salt 1/8 tsp. ground black pepper 8 oz. fresh goat cheese, cut into 8 slices 2 Tbsp. chopped cilantro

7-Up Biscuits Ingredients 4 cups Bisquick 1 cup sour cream 1 cup 7-Up 1/2 cup melted butter Directions Mix Bisquick, sour cream and 7-Up. The dough will be very soft. Knead and fold dough until baking mix is well incorporated.

Pat dough out and Cut biscuits using a round biscuit/cookie cutter.

Melt butter in bottom of cookie sheet pan or 9”x13” casserole dish. Place biscuits on top of melted butter and bake for 12-15 minutes or until brown at 425° F.

Preheat broiler. Melt butter in medium saucepan over medium heat.

Whisk in flour and cook 1 minute. Whisk in milk and cook until slightly thickened. Remove from heat and stir in grated Monterey Jack cheese. Season with salt and pepper.

Scrape mixture into 8-inch cast-iron pan and place slices of goat cheese on top. Broil until goat cheese is brown on top.

Remove from oven and drizzle with poblano vinaigrette and garnish with chopped cilantro.

Serve immediately with tortilla chips.

Banana Nut Bread Ingredients and Directions Mix until fluffy: Mix, then add to butter 1 stick butter mixture: 1/4 cup vegetable oil 1 1/2 cup ripened 1 cup granulated sugar bananas, mashed 1/2 cup brown sugar 1/2 cup sour cream 2 eggs 1 tsp. vanilla

Mix, then add to wet mixture: 2 cups flour 1/2 tsp. salt 1 tsp. baking soda 3/4 cups finely chopped pecans

Line bottom of bread pans with parchment paper. Pour batter into bread pans about 2/3 full. Top generously with Turbinado sugar.

Preheat over to 325° F. Bake 40-60 minutes. Insert toothpick to test for doneness. Allow to cool for 20 minutes. Loosen edges with a knife and then invert onto cooling rack.

When completely cool, wrap in waxed paper, then a plastic wrap. Store in refrigerator or freeze.

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Chicken & Dumplings Pam Shoemake’s Grandma Nina Reed, early 1890’s Ingredients 1 whole chicken Flour Salt to taste Directions 1. Season chicken and cook.

2. Remove chicken from broth.

3. Pour 1 cup broth into mixing bowl. Salt to taste.

4. Add all-purpose flour and mix until dough becomes like a pie crust.

5. Roll out onto a floured board; cut into strips.

6. Bring remaining broth to a boil.

7. Drop dough strips into broth. Cook about 5-7 minutes.

Remove chicken from bones and add to dumplings into pot. Turn off heat and let set covered for about 10 minutes.

Instant Pot Lemon Chicken Soup Therese Friemel

Ingredients 3 boneless, skinless chicken breasts 1 yellow onion, diced 3 large carrots, large dice (3/4 inch) 1 tsp. salt 1/4 tsp. lemon pepper 1 tsp. garlic powder 1/4 tsp. dried thyme 6 cups chicken stock Juice from 1 lemon Large handful fresh spinach 1 tsp. minced fresh thyme

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Directions 1. Place the chicken in the bottom of the Instant Pot. Add the onion, carrots, salt, lemon pepper, garlic powder, dried thyme and chicken stock. Give a quick stir then close the lid, making sure the valve is on seal.

2. Cook on manual high pressure for 10 minutes. Manual release and remove chicken to shred with two forks. Place chicken back into the pot then stir in the spinach, thyme and fresh squeezed lemon juice.

Add more salt to taste.

Korean-Style Short Ribs Ingredients 1 Asian Pear, peeled and cored 1 cup soy sauce 1 cup packed light brown sugar 4 Tbsp. sesame oil 4 Tbsp. rice vinegar 4 Tbsp. minced fresh ginger 1 head of garlic, peeled and minced 1/3 cup Sambal Oelek 5 lbs beef short ribs, uncut whole ribs 3 Tbsp. cornstarch

Directions 1. Mix pear, soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in food processor until smooth.

Garnish: 5 green onions, sliced thinly 1/2 tsp. white sesame seeds 1 lb. Baby Bok Choy

4. Top ribs with sauce and serve immediately.

2. Place ribs in slow cooker, cover with sauce. Cover, cook on High for 6 hours or Low for 9 hours, until meat is tender.

3. Transfer ribs to a platter. Skim and discard excess fat from liquid.

Combine cornstarch and 3 Tbsp. water and blend with liquid in a saucepan. Bring to a boil over high heat and stir for 2 minutes until thickened.

Serving Suggestion: Prep Maikon rice noodles – half softened in hot water for 10 minutes; half fried to crisp in 2 inches of really hot oil.

Stir-fried baby bok choy.

Layer soft noodles, baby bok choy, cooked ribs, thickened sauce, sesame seeds, green onions, and crispy noodles on top.

Chicken Wings Ingredients 3 lbs chicken drummettes Frank’s Red Hot sauce 1 stick butter For crispy skin, rinse and dry thawed chicken with clean dish towel. Refrigerate uncovered overnight.

Directions Heat oven to 320° F. 1. Set wire racks inside two foil-lined baking pans. Arrange chicken on wire rack 1/2 inch apart. Roast for 2 hours, turning once.

2. Remove pans when fat has rendered and chicken is crispy.

3. Heat sauce with butter.

4. Toss the chicken in hot sauce and serve with celery and blue cheese dressing.

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Chile Relleno Rice Ingredients 2 cups cooked white rice 2 cups sour cream 1 can condensed cream of chicken soup 2 7-oz. cans diced green chiles, drained 2 1/2 cups cubed Monterey Jack cheese Salt and black pepper

Directions Preheat oven to 375° F. Grease a 9 x 13 inch baking dish.

Combine all ingredients in a large mixing bowl. Season with salt and pepper. Spread in prepared baking dish and bake for 20-30 minutes until lightly browned.

Oyster (Optional)

Dressing

Catherine Simoneaux’s Grandmother

Executive Potatoes

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Ingredients 4 medium red potatoes* 1/4 c melted butter 1 c grated sharp cheddar cheese 1 1/2 c sour cream 1/4 c chives, chopped 1/2 tsp. salt 1/4 tsp. white pepper 2 Tbsp. butter for topping Dusting of paprika

Directions Cook skin on potatoes until firm in salted water. Let cool in refrigerator overnight.

Peel and grate into a casserole dish. Combined melted butter, cheese, sour cream, chives, salt and pepper. Blend well. Pour sour cream mixture over grated potatoes until mixed. Dot with 2 Tbsp. butter. Dust with paprika.

Bake at 350° F for 45 minutes uncovered. Serves 4-5 *Frozen hash browns can be used in place of boiled potatoes. Defrost and remove excess moisture, then mix with sour cream mixture.

Green Chile Enchiladas Ingredients 12 Corn Tortillas Chile Salsa: 1 28-oz can green chile enchilada sauce 12 peeled green tomatillos 3 garlic cloves peeled 1-3 seeded serrano, or jalapeno peppers 2 bunches cilantro 1 white onion

Filling: 4 boneless chicken breasts 3 cups shredded Monterey Jack cheese 1/2 cup green onions 1/2 cup Chile Salsa

Directions Chile Salsa: Put all ingredients in a blender or food processor and blend until smooth. Pour into saucepan and cook over medium heat for 20 minutes until no longer bright green. Cool. (Can be cooked day ahead and refrigerated).

Filling: Boil the chicken and finely shred. Stir in cheese onions and 1/2 cup chile salsa.

Enchilada: Fry corn tortillas in oil to soften. Drain on paper towels. Dip fried corn tortilla in chile salsa. Put one large spoonful of chicken mixture into each tortilla and roll up. Place seam side down in 9 x 13 pan until full. Cover with shredded cheese and remaining chile salsa. Bake at 350° F for 35 minutes or until cheese is melted and bubbling.

Garnish with green onions, cilantro and sour cream.

Baked Mac and Cheese Mark Goshgarian

Ingredients Topping 1/2 cup panko breadcrumbs 1/2 cup grated parmesan cheese 2 Tbs. olive oil 1/2 tsp. salt Pasta 1/4 cup (1/2 stick) unsalted butter 1/4 cup flour 2 1/2 cups whole milk, room temperature 2 cups heavy cream 2 cups grated provolone cheese 2 cups grated parmesan cheese 1 1/4 tsp. kosher salt 1 lb medium pasta shells 3 cups broccoli florets Directions Preheat the oven to 425° F. In a bowl, mix together the panko, parmesan cheese and olive oil. Season with 1/2 teaspoon salt and set aside.

Blanch pasta for four minutes. Drain and reserve 1/4 cup pasta water - the water is the KEY. In a medium sauté pan, melt butter and whisk in the flour until smooth. Slowly pour in the milk and cream, whisking constantly to prevent clumping. (Don’t over whisk or it will break). Bring the milk mixture to a simmer stirring often. Whisk in provolone and parmesan cheeses until melted and smooth.

Season with the salt.

Fold in the blanched pasta, pasta water and the broccoli florets. Transfer to buttered baking dish. Top with the breadcrumb mixture and bake for 20 minutes or until golden brown and bubbly.

Variations: Add cooked chicken, crab, shrimp or lobster. Replace provolone cheese with Gruyere. Sub out broccoli for vegetable of your choice.

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The Best Greek Salad Ingredients Salad 12 oz. chopped romaine lettuce 1 pint grape tomatoes, halved 1 English cucumber, halved and sliced 15 oz. canned chickpeas, drained 15 oz. artichoke hearts, drained and halved 10 oz. Pepperazzi sweet peppers, drained and halved 1 1/4 cups pitted kalamata olives 1/2 red onion thinly sliced 3/4 cup jarred sun dried tomatoes, sliced thin 8 oz. feta cheese, crumbled

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Vinaigrette 1/2 cup extra virgin olive oil 5 Tbsp. red wine vinegar 2 Tbsp. honey 1 tsp. dried oregano 1/2 tsp. garlic powder 1 tsp. salt 1/2 tsp. pepper

Directions Combine vinaigrette ingredients and shake to combine.

Chop romaine lettuce and place in bowl. Layer remaining ingredients on top. To serve, shake dressing and then drizzle over the salad. Toss to coat.

Chili Cheese Corn Salad

Suebee Manning Ingredients 2 15-oz. cans whole kernel corn, drained 1 1/2 cups grated cheddar cheese 1 cup chopped red bell pepper 1/4 cup chopped green onion 1/2 cup mayonnaise 1/2 cup sour cream 1 10.5-oz. bag coarsely crushed Chili Cheese Fritos corn chips Salt and pepper, to taste Directions 1. Place corn in a large bowl.

2. Stir in mayonnaise and sour cream.

3. Add onion and cheddar cheese and stir to mix.

4. Just before serving, sprinkle corn chips on top.

Broccoli Salad Ingredients 8 cups fresh broccoli florets (bite size) 1/2 cup red onion, finely diced 1/2 cup chopped celery 1/2 cup sunflower seeds 1 cup crumbled bacon 1/2 cup raisins Dressing 1/2 cup granulated sugar 1 1/2 cups real mayonnaise 2 Tbsp. white vinegar Salt and pepper, to taste.

Directions Place all salad ingredients into a large bowl and set aside.

In a small bowl, mix dressing ingredients together to combine. Pour over salad and toss. Serve or store in refrigerator until ready to serve.

Green Street’s Dianne Salad Ingredients: Dressing 1 cup seasoned rice vinegar 2 cups oil 1/2 cup sugar 4 tsp. pepper 2 tsp. dry mustard 1/2 tsp. sea salt Salad Shredded iceberg lettuce Shredded cooked chicken Sesame seeds, slivered almonds and Chinese noodles Directions Lightly dress lettuce. Add chicken and toss. Top with sesame seeds, almonds and Chinese noodles.

Creole Potato Salad

Ingredients 2 lbs red potatoes 4 hard-cooked eggs, peeled and chopped 1/2 cup minced red onion 1 cup diced celery 4 cloves garlic, minced 2 tsp. creole seasoning 2 tsp. salt 1 tsp. black pepper Dressing 1 cup mayonnaise 1/2 cup creole mustard (Zatarain’s brand) 1 tsp. brown sugar

Directions Boil potatoes until fork-tender, cool and cut into 1-inch cubes. Mix dressing and combine with salad ingredients. Season with salt, pepper and additional spice.

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Coconut Macaroons Ingredients 14-oz. shredded coconut 14-oz. sweetened condensed milk 1 tsp. pure vanilla extract 2 extra-large egg whites, at room temperature 1/4 tsp. kosher salt Directions Preheat the oven to 325 째 F. Combine the coconut, condensed milk and vanilla in a large bowl. Whip the egg whites and salt on high speed until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pan lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 tsp.

Bake for 30 minutes, until browned. Cool and serve.

Peppermint Fudge Suebee Manning Ingredients 1-1/2 tsp. plus 1/4 cup butter, softened, divided 2 cups sugar 1/2 cup sour cream 12 squares (1 oz. each) white baking chocolate, chopped 1 jar (7 oz.) marshmallow cream 1/2 cup crushed peppermint candy 1/2 tsp. peppermint extract

Directions Line 9-inch square pan with foil. Grease the foil with 1-1/2 tsp. butter. Set aside.

In a large heavy saucepan, combine the sugar, sour cream and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; cook and stir until a candy thermometer reads 234째 (soft-ball stage), about 5 minutes.

Remove from the heat; stir in white chocolate and marshmallow creme until melted. Fold in peppermint candy and extract. Pour into pan and chill. Using foil, lift fudge out of pan. Peel off foil. Cut fudge into 1-inch squares. Store in the refrigerator.

Salted Caramel Pecan Bars Ingredients 1 cup butter softened 2/3 cup brown sugar 1/3 cup powdered sugar 2 2/3 cups all-purpose flour 1/4 tsp. salt 4 eggs 1 1/2 cups Karo light Syrup 1 1/2 cups granulated sugar 3 Tbsp. butter melted 1 1/2 tsp. pure vanilla extract 2 1/2 cups coarsely chopped pecans Caramel sauce and sea salt garnish

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Directions Preheat oven to 350째 F. Line a 9 x 13 inch pan with foil and grease with cooking spray.

For crust: In a large bowl mix butter, powdered sugar, brown sugar. Add flour and salt and mix until combined. Press firmly into prepared pan. Bake 10 minutes, or until golden brown.

For filling: Beat eggs, corn syrup, sugar, melted butter and vanilla in a large bowl until well blended. Stir in pecans. Pour over crust and spread evenly.

Bake 25 minutes at 350째 F until filling is browned around the edges and firm in center. Drizzle with caramel and sprinkle flaky sea salt. Cool completely.

Lift the foil liner out of the pan and cut into bars.

Ginger Cookies Ingredients 3 1/2 cups all-purpose flour 1 tsp. baking soda 1 tsp. ground cinnamon 1/2 tsp. ground cloves 1 tsp. ground ginger 1/8 tsp. kosher salt 1 cup brown sugar, lightly packed 3/4 cup butter 3/4 cup unsulfured molasses 1 extra-large egg, room temperature 1/2 tsp. vanilla 1 1/4 cups chopped crystallized ginger (6-oz.)

Granulated sugar, for rolling the cookies Directions Preheat the oven to 375° F. Line two sheet pans with parchment paper.

In a large bowl cream together brown sugar and butter until light and fluffy.

Add molasses, egg and vanilla and mix well.

In another bowl combine flour, baking soda, ginger, salt, cinnamon and cloves and whisk to combine.

Gradually mix dry ingredients into wet ingredients.

When flour mixture is completely incorporated and dough comes together, cover and chill 10 minutes.

Place 1/4 cup sugar in a small bowl. Roll about two Tbsp. of dough into a ball and roll in sugar. Place dough ball onto a lightly greased baking sheet and lightly press to flatten slightly.

Repeat with remaining dough. Leave two inches between balls on cookie sheet. Bake 9-10 minutes.

Do not overcook.

Remove from oven and allow to cool 5 minutes on baking sheet. Use a thin metal spatula to remove cookies from sheet and allow to cool completely on a wire rack. Store in airtight container.

Snowball Cookies Robert Porter Ingredients 1 cup of shortening or two sticks of butter (softened) 1 tsp. salt 2 tsp. vanilla 1/2 cup powdered sugar 2 cups flour 2 cups pecans, finely chopped

Directions Cream shortening, salt, vanilla and sugar until smooth, then add flour and pecans. Mix until all flour is absorbed (dough will be crumbly).

Form into balls and place on ungreased cooking sheet. Dough will not rise so balls may be close together.

Bake at 350° F. for 10-15 minutes until firm and brown on edges. Remove and immediately roll in powdered sugar (gently, they will crumble).

Place on wire rack and let cool before serving.

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Fudge Brownies Ingredients 1 cup butter 2 cups white sugar 4 eggs

2 tsp. vanilla 1 cup flour 1 cup walnuts Directions Preheat oven to 325° F. Grease 9 x 13 inch pan.

Cream butter and sugar.

Beat in eggs one at a time, then cocoa, vanilla and flour. Mix well, then stir in nuts.

Bake for 35 minutes at 325° F. Test with toothpick for doneness.

Frost while hot: In sauce pan, bring to boil 1 stick butter, 4 Tbsp. cocoa and 6 Tbsp. buttermilk, stirring

constantly.

Remove from heat and add 1 tsp. vanilla. Beat in 1 lb. powdered sugar and 1 cup walnuts until smooth. Pour over hot brownies.

Cool and cut into 1 1/2 inch squares.

Denver’s Easy Cobbler

Pam Shoemake’s Dad Ingredients 1 stick margarine 1 cup sugar 1 cup flour 1 tbsp baking powder 2/3 cup milk 2 cups sliced canned peaches, drained

Directions Preheat oven to 350° F. 1. Melt margarine in a 9 x 13 baking pan 2. Combine sugar, flour, baking powder. Stir in milk to create batter.

3. Pour batter over margarine in pan. Spoon peaches evenly on top of batter.

Bake for 40 minutes, or until golden brown.

Nana’s Famous Molasses Bars

Amanda Reynolds Ingredients Directions 3 sticks unsalted butter Preheat oven to 350° F. Whisk dry ingredients into the wet ones, 2 cups granulated sugar Grease a 9 x 13 glass pan with butter. adding small amounts at a time. Use 1/2 cup molasses a whisk as long as you can, and then 2 large eggs Melt three sticks of butter slowly in the switch to a wooden spoon. Use a rubber 3 1/2 cups all-purpose flour microwave. Do not use an electric mixer scraper to dump into the glass pan and 1 tsp. ginger for this recipe. Add sugar and whisk make the batter mostly level.

2 tsp. cinnamon together until uniformly combined. Add 1 tsp. cloves molasses and whisk in until uniformly Bake approximately 45 minutes. Do not 1 tsp. salt combined. over-bake. Take the pan out as soon 1 tsp. baking soda as the bars test done by inserting a In a small separate bowl, beat the eggs toothpick in the center and removing it for about 10 seconds or so with a fork. clean.

Check that the Sugar mixture is cooled.

Let the pan almost completely cool. Slice Mix all dry ingredients together in a into squares and sprinkle with powdered separate medium sized bowl. sugar. Makes about 36 small square bars.

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Berry Crumble

Stewart Moore Ingredients 1 1/2 lbs. Honeycrisp apples (about 3 medium), peeled and cored 1/2 cup fresh or frozen (unthawed) cranberries, coarsely chopped 1/4 cup granulated sugar 1/2 tsp. ground cinnamon Coarse salt 4 Tbsp. (1/2 stick) cold unsalted butter, cut into small pieces, plus more for dish 1/2 cup pecan halves (2-oz.), coarsely chopped 1/4 cup all-purpose flour 1/4 cup old-fashioned rolled oats (not quick-cooking) 3 Tbsp. packed light-brown sugar

Directions 1. Preheat oven to 425° F. Quarter apples lengthwise, then thinly slice. Toss in a large bowl with cranberries, granulated sugar, cinnamon, and a pinch of salt until evenly coated.

2. Butter an 8-inch square glass or ceramic baking dish.

Mix pecans, flour, oats, brown sugar, and a pinch of salt in a bowl until combined. Work in butter with your fingertips until topping is crumbly, with pea-size chunks.

3. Spread apple mixture in prepared dish; sprinkle with topping. Bake until filling is bubbling and topping is golden brown, 25 to 30 minutes. Let cool slightly before serving.

Serves 4.

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Hall’s Pumpkin Chocolate Cake Ingredients Pumpkin Cake 2 cups sugar 1 cup vegetable oil 4 large eggs 2 cups all-purpose flour 2 tsp. baking soda 1 tsp. baking powder 3 tsp. pumpkin pie spice 1 tsp. salt 2 cups pumpkin puree

Directions Preheat oven to 350° F. For Cake: Combine sugar, vegetable oil, and eggs in a large mixing bowl and mix well. Whisk dry ingredients in a separate bowl. Stir the dry into the wet ingredients until Just combined.

Fold in the pumpkin puree.

Divide batter between the two cake pans. Bake for 35 to 40 minutes.

Rotate pans half way through cooking. When a toothpick comes out clean, the cakes are done.

Let cool for 5 minutes and then turn cakes out onto cooling racks.

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For the Mascarpone Filling: While the cakes are cooking make the filling.

Beat the Mascarpone and the pumpkin puree until blended, and then add the pumpkin spice, salt and powdered sugar. Mix at a high speed until blended, about 1 minute. Once it’s fully combined add the vanilla and beat for another 30 seconds.

Once the cakes have cooled completely, Cut through each cake horizontally with a serrated knife (there will now be four round of cake to work with). Spread the filling evenly between the three layers.

Once assembled, transfer cake to a cake stand with parchment paper lined around the edges (to keep the cake stand clean).

Mascarpone Filling 4 cups powdered sugar 1 tsp. vanilla extract 1 Tbsp. pumpkin spice 2 cups mascarpone 1 cup strained pumpkin 2 tsp. salt Dark Chocolate Ganache 3 Tbsp. corn syrup 6-oz. heavy cream 12-oz. chopped dark chocolate 1/2 tsp. vanilla extract Crushed ginger snaps for garnish

For the Dark Chocolate Ganache: Make the ganache in a small saucepan. Combine the corn syrup and heavy cream and bring to a simmer.

Add the chocolate. Stir until smooth.

Remove from the heat and add the vanilla extract.

Pour over the cake.

Garnish with crushed ginger snaps (and caramelized ginger optional).

Once the ganache is set, remove the parchment.

Crackerjack Cookies Ingredients 1 cup butter, softened 1 cup brown sugar, packed 1 cup sugar 2 eggs 2 tsp. vanilla 2 cups flour 1 tsp. baking powder 1/2 tsp. baking soda 2 cups oatmeal 2 cups coconut 2 cups Rice Krispies cereal 1/2 cup chocolate chips (optional)

Directions Preheat oven to 375° F. 1. Cream butter and sugars together. Beat in eggs and add vanilla.

2. Sift dry ingredients and mix in to wet ingredients.

3. Stir in oatmeal, coconut and Rice Krispies.

4. Drop by teaspoons onto greased baking sheet.

5. Bake at 375° for 8-10 minutes.

Mom’s Muesli Ingredients Dry Ingredients: 1/2 cup dried fruit (golden raisins, cranberries) 4 1/2 cups rolled oats (not steel cut or quick cook) 2 cups raw nuts (mixed nuts, sunflower seeds, pumpkin seeds, coconut, etc.)

1 Tbsp. your favorite spice (cinnamon, nutmeg) 1 Tbsp. salt Wet Ingredients: 1/3 cup maple syrup 1/3 cup coconut oil 1 1/2 Tbsp. homemade vanilla 2 egg whites

Directions 1. Preheat oven to 280° F. Line a large baking pan with parchment paper.

2. Combine wet ingredients, excluding egg whites. Separately, combine dry ingredients. Whisk egg whites with fork until foamy.

4. Mix wet and dry in a large bowl, then mix in egg whites.

5. Spread granola on the tray, make a hole in the center, like a doughnut (allows for more even cooking).

6. Bake for 45 minutes until golden. Check at 35 minutes.

7. Turn the oven off. Leave the granola in the oven and open the oven door open a bit. Leave the granola to cool.

8. Once cool, break into clusters. Store in an airtight container.

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Coconut Cheesecake Ingredients Crust 4 cups coconut cookies 10 Tbsp. melted butter 3 Tbsp. sugar 1/2 cup macadamia nuts Garnish 1 cup toasted coconut Whipped cream

Filling 5 eggs 1 15 oz. can coconut cream 4 8-oz. cream cheese 8 Tbsp. unsalted butter 1 1/2 cups sugar 2 Tbsp. cornstarch 2 tsp. vanilla extract 1 tsp. fresh lemon juice 1 tsp. grated lemon zest

Directions Preheat oven to 350° F. Line spring form pan with parchment paper.

Crust: Place cookies in a blender and pulse well, add butter and sugar and mix. Place crust mixture in pan and tap mixture on bottom and up sides of pan. Bake for 13 minutes and set aside. Wrap a double layer of heavy duty aluminum foil tightly around the outside bottom and sides of pan.

Filling: Reduce oven temperature to 325° F. Beat the eggs and coconut cream. In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Beat into the egg-cream mixture until smooth. Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat throughly, about 2 minutes.

Pour into the prepared spring form pan and place in a roasting pan large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the spring form pan. Bake for 2 hours and 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean.

Remove from the water bath and carefully peel the aluminum foil from around the pan. Allow cheesecake to stand at room temperature until completely cool — about four hours. Place cheesecake in the refrigerator uncovered and chill overnight.

Toast coconut on a dry pan in 325° F. oven, stirring frequently. Allow to cool. To serve, top cheesecake slice with whipped cream and toasted coconut.

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Carrot Cake Ingredients Cake 4 cups all purpose flour 2 tsp. baking powder 2 tsp. baking soda 1 tsp. salt 1 Tbsp. ground cinnamon 5 eggs 3 cups sugar 2 cups oil 2 tsp. vanilla 6 cups finely shredded carrots 2 cups crushed pineapple, drained 2 cups chopped walnuts

Frosting 1 lb. cream cheese 1/2 cup butter 5 cups powdered sugar 1 tsp. vanilla Directions 1. Sift together flour, baking powder, soda, salt and cinnamon. Set aside.

2. Beat eggs, and then add sugar, oil and vanilla.

Beat until fluffy.

3. Stir in flour mixture, carrots, pineapple and nuts.

4. Bake in three 9-inch prepared cake pans for 40 minutes at 325° F. Cool on racks.

5. Cream butter and cream cheese for frosting. Beat in sugar and vanilla until smooth.

6. Assemble cake with icing between each layer. Garnish with chopped nuts.

Old-Fashioned Oatmeal Cake Ingredients Combine: 1 cup quick-cooking oats 1 1/2 cup boiling water

Beat: 1/2 cup butter 1 cup brown sugar 3/4 cup granulated sugar 2 eggs Mix in: 1 1/2 cup all-purpose flour 1 tsp. baking soda 1 tsp. ground cinnamon 1/4 tsp. nutmeg 1/2 tsp. salt Broiled Topping: 2 cup sweetened flaked coconut 1 1/2 cup roughly chopped pecans 1 cup light brown sugar packed 1/2 cup butter melted 3 Tbsp evaporated milk 1 tsp pure vanilla extract 1/4 tsp ground cinnamon

Directions Grease 9 x 13 pan. Preheat oven to 350° F. Mix together the oats and hot water. Allow the oats to soften and cool for 15 minutes. Meanwhile, Sift together all purpose flour, baking soda, ground cinnamon, salt and nutmeg.

Using an electric mixer, cream together butter, brown sugar, granulated sugar and vanilla. Add the eggs one at a time beating well after each addition.

Add the cooled oats and dry ingredients to the creamed butter.

Continue to beat with a mixer until fully combined. Spread into the prepared pan. Bake for 35-40 minutes or until a toothpick inserted into the center comes back with moist crumbs.

Topping: Melt butter in a medium size microwave safe bowl. Add the remaining topping ingredients mixing until fully combined.

Spread the topping evenly onto the cake immediately after it’s removed from the oven. Increase the oven setting to broil moving the rack to the upper third of the oven. Broil for 3-5 minutes until the topping has melted and is bubbly. Watch carefully not to burn. Cool and serve at room temperature.

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Happy Holidays, from our family to yours!

2020