2 cups all purpose flour
1 tsp baking soda
¼ tsp salt
½ cup butter
¾ cup brown sugar
2 eggs, beaten 2 cups mashed overripe bananas Directions
Preheat oven to 350°F Lightly grease a 9x5 inch loaf pan In a large bowl, combine flour, baking soda and salt In a separate bowl, cream together butter and brown sugar Stir in eggs and mashed bananas until well blended Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean Let bread cool in pan for 10 minutes, then turn out onto a wire rack
by Kristy Mirando, Director of Victim Services
My kids LOVE this banana bread for breakfast on the way out the door!
2 oz extra wide egg noodles
½ tsp kosher salt, plus more
8 cup (1 stick) unsalted butter, plus more for pan ½ large eggs
1 cup sugar
1 lb full fat cottage cheese
2 lb full fat sour cream
1 tsp vanilla extract
1 tsp ground cinnamon
Preheat oven to 350°F. Cook egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente, about 4 5 minutes. Drain, leaving a little bit of water clinging to the noodles. Generously butter a 13x9" baking dish (we prefer glass for even heating, but metal is okay, too) Cut stick of butter into a few big pieces and transfer to a small heatproof bowl Microwave until butter is melted, about 1 minute Let cool slightly Whisk 8 large eggs and ½ cup sugar in a large bowl until sugar is dissolved and eggs are frothy, 1 2 minutes Add cottage cheese, sour cream, vanilla extract, ground cinnamon, and remaining 2 tsp. salt to egg mixture. Whisk vigorously to combine. Pour in melted butter and whisk again to combine. Add hot noodles to bowl and toss to coat with a spoon or spatula Transfer noodle mixture to prepared baking dish, tipping dish to evenly distribute For a really crispy top, pull a few noodles to the surface so they poke out over the sauce
Bake kugel, rotating pan halfway through, until custard has souffléd, top is browned, and noodles on the surface are crispy, 50 55 minutes. Let cool at least 20 minutes before slicing. Fight over those almost burnt noodles on top!
Submitted by Jen Friedman, Clinician
My mom makes the best Kugel in the world. Every Jewish holiday or special occasion there is Kugel It reminds me of my mom
6 large eggs
2 tbsp milk
2 to 3 tbsp unsalted butter
½ cup onions, small diced
½ cup green bell pepper, small diced
½ cup ham, cooked and diced
In a large bowl whisk together the milk and eggs until frothy In a large non stick pan, melt one tablespoon of butter Add half of the onions and bell pepper and cook, stirring until translucent Add half of the ham and cook for one more minute, stirring Add another piece of butter and swirl around pan to melt Add half of the beaten eggs, and swirl around pan to form a large circle.
Turn heat to medium low and cover with a lid for about 2 minutes, check that your edges are not browning, if so remove the pan from the heat and lower the heat Once the eggs are solid and cooked almost through, flip the entire circle and cook for one more minute Roll or fold the omelet onto a plate and serve Repeat the above steps for the second omelet
by JaQuaya Beasley, Client Services Specialist
6 cups water
2 cups uncooked grits
½ cup butter, divided 3 cups shredded Cheddar cheese, divided
1 pound ground pork sausage
12 eggs ½ cup milk salt and pepper to taste
Preheat oven to 350°F Lightly grease a large baking dish
Bring water to a boil in a large saucepan, and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Mix in half the butter and 2 cups cheese until melted. In a skillet over medium high heat, cook the sausage until evenly browned Drain, and mix into the grits Beat together the eggs and milk in a bowl, and pour into the skillet Lightly scramble, then mix into the grits
Pour the grits mixture into the prepared baking dish Dot with remaining butter, and top with remaining cheese. Season with salt and pepper. Bake 30 minutes in the preheated oven, until lightly browned.
1 pound hot pork sausage
½ (30 ounce) package frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1 ½ teaspoons salt, divided
½ teaspoon ground black pepper
1 cup milk
3 large eggs, beaten
1 2 3. 4
Preheat oven to 350 degrees F (175 degrees C) Grease a half casserole baking dish or deep dish pie plate
Heat a large skillet over medium high heat Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir hash browns, cooked sausage, Cheddar cheese, 1/2 teaspoon salt, and black pepper together in a large bowl Whisk milk, eggs, and remaining salt together in another bowl Pour hash brown mixture into prepared baking dish; pour egg mixture evenly over hash brown mixture Bake in the preheated oven until bubbling and golden, about 45 minutes
Submitted by Kristy Mirando, Director of Victim Services
My family loves it! it's quick and easy to make the night before and pop in the oven the next morning.
1 lb ground beef
1 cup chopped onion
2 1 lb cans stewed tomatoes
2 1 lb cans kidney beans
2 tbsp chili powder
1 tsp salt
2 tbsp sugar
2 tbsp vinegar
2 tsp garlic powder
1 2
Submitted by Kelsey Trumbull, Philanthropy & Education Associate
It doesn't feel like winter at the Trumbull household until my dad makes his first giant pot of chili There's nothing better than curling up on the couch with a warm bowl to watch a holiday classic with my family While this recipe couldn't be more simple (found in the cookbook, Where's Mom Now That I Need Her), it's perfect to use as a starting point as you test out your own versions my dad never makes it the same way twice! His secret is to add a wide variety of beans. Don't forget to pair it with some cornbread and top with cheese and sour cream (or my favorite cream cheese!)
1 9 inch prepared deep dish pie shell
4 large eggs
1 cup shredded swiss and ¼ cup shredded mozzarella cheese
1 cup baby spinach or a can of spinach (squeeze out the water completely)
12 slices cooked bacon chopped (or cooked sausage links)
1
2
Preheat oven to 425°F
Use a fork to put some pricks in bottom of pie pan
Sprinkle some swiss cheese in bottom of pie shell
Beat eggs, add cream and cream cheese, mix thoroughly. Layer ingredients with swiss cheese in pie shell.
1 cup canned mushrooms
1 small container soft cream cheese with onions and chives
¼ cup heavy whipping cream (or half and half)
salt and pepper to taste
Pour egg mixture over ingredients till ¾ of the way full in pie shell Sprinkle top with mozzarella cheese Bake for 15 minutes
Reduce heat to 300°F and continue baking for 30 minutes or until a knife inserted at edge comes out clean.
Let sit 10 minutes before cutting.
For the Butternut Squash Soup:
½ tbsp butter
1 onion, diced (about 1¼ cup)
1 carrot, diced (about ⅓ cup)
1 small butternut squash, diced (about 3 cups) ¼ cup honey ¼ tsp ground cinnamon ⅛ tsp ground allspice Salt, to taste
Make the Butternut Squash soup:
For the Black Bean soup:
1 dried chipotle chile, stemmed
3 cups drained canned black beans, well rinsed
1 cup water, plus more as needed ¼ tsp dried oregano, preferably Mexican ¼ tsp chopped dried epazote, optional ¼ tsp ground cumin Salt, to taste
Melt the butter in a large pot over medium heat Add the onion and carrot Cook until the onion is tender, about 4 6 minutes Add the squash and enough water to cover by about 3 inches Simmer, uncovered, until the squash and carrots are fork tender, about 30 minutes Stir in the honey, cinnamon, and allspice and simmer, 2 minutes Remove from the heat and let cool, 10 minutes Puree the soup in a blender until smooth. (Thin soup with a little water if necessary.) Pour the soup back into the pot and bring it to a simmer over medium heat. Season with salt. Reduce the heat to low and keep the soup hot until ready to serve
Make the Black Bean soup:
Grind the chipotle chile into a powder in a spice grinder Puree the ground chipotle, beans, water, oregano, epazote, and cumin in a blender until smooth Thin with a little additional water, if necessary. Bring the soup to a simmer in a medium saucepan over medium heat. Season with salt. Reduce the heat to low and keep the soup hot until ready to serve.
To serve the soups:
Simultaneously ladle equal amounts of the two soups side by side into a heated soup bowl Serve immediately
3 whole (6 split) chicken breasts, bone in, skin on
3 tbsp olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tbsp (1 ½ sticks) unsalted butter
For the pastry:
3 cups all purpose flour
1 ½ tsp kosher salt
1 tsp baking powder
2 cups yellow onions, chopped (2 onions)
¾ cup all purpose flour
¼ cup heavy cream
2 cups medium diced carrots, blanched for 2 minutes
1 (10 oz) package frozen peas (2 cups)
1 ½ cups frozen small whole onions
½ cup minced fresh parsley leaves
½ cup vegetable shortening ¼ pound cold unsalted butter, diced
½ to ⅔ cup ice water
1 egg beaten with 1 tbsp water, for egg wash
Flaked sea salt and cracked black pepper
Preheat the oven to 350°F Place the chicken breasts on a baking sheet and rub them with olive oil Sprinkle generously with salt and pepper Roast for 35 to 40 minutes, or until cooked through Set aside until cool enough to handle, then remove the meat from the bones and discard the skin Cut the chicken into large dice You will have 4 to 6 cups of cubed chicken In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock In a large pot or Dutch oven, melt the butter and sauté the onions over medium low heat for 10 to 15 minutes, until translucent Add the flour and cook over low heat, stirring constantly, for 2 minutes Add the hot chicken stock to the sauce Simmer over low heat for 1 more minute, stirring, until thick Add 2 teaspoons salt, ½ teaspoon pepper, and heavy cream Add the cubed chicken, carrots, peas, onions and parsley Mix well
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour Pulse 10 times, or until the fat is the size of peas With the motor running, add the ice water; process only enough to moisten the dough and have it just come together Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375°F. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8 inch circle Brush the outside edges of each bowl with the egg wash, then place the dough on top Trim the circle to ½ inch larger than the top of the bowl Crimp the dough to fold over the side, pressing it to make it stick Brush the dough with egg wash and make 3 slits in the top Sprinkle with sea salt and cracked pepper Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot
I have always loved the Barefoot Contessa (I even got to see her live for a book launch), and her recipes are comfort food at its finest! She focuses on elevated basics, and who doesn't love a pot pie when the weather turns, and the leaves fall? This is also great served around the holidays and can be made into smaller, personal sized pot pies
For the sauce:
4 poblano chiles roasted or charred
1 ½ cups milk
2 tbsp unsalted butter divided
1 tbsp, plus 1 tsp, all purpose flour
1 cup Mexican cream, Latin style cream, crème fraîche or heavy cream
¾ tsp kosher or coarse sea salt or to taste, divided
½ tsp ground nutmeg
For the filling:
1 tbsp vegetable oil
1 cup chopped white onion
1 garlic clove finely chopped or pressed
3 cups fresh huitlacoche, shaved off the cob, thawed from frozen, or 2 7 ounce cans
6 cups drained and coarsely chopped squash blossoms, or 1 1 lb jar squash blossoms, rinsed and drained
1 cup corn kernelss, haved from cob, or thawed from frozen
To assemble:
1 batch of homemade crepes
½ cup crumbled queso fresco, or mild feta cheese for garnish
To make the sauce:
Coarsely chop the prepared poblano chiles Place them in the blender along with the milk and purée until completely smooth In a saucepan over medium heat, melt 1 tablespoon of the butter Once bubbly, add the flour to make a roux: stir it often until the paste smells toasty, its color turns a pale golden brown, and it appears to be a bit foamy, about 2 to 3 minutes Pour the chile purée over the roux paste, reduce heat to medium low and stir well, so that it is fully combined and has no lumps Stir in the Mexican cream, 1/2 teaspoon of the salt and nutmeg Continue to cook over medium low heat, stirring occasionally and making sure it doesn’t stick to the bottom of the pan, until it thickens, about 8 to 10 minutes
To prepare the filling:
Heat a skillet over medium heat Add remaining tablespoon of butter along with the oil Once it is melted and bubbly, add the onion Cook for 8 to 10 minutes until completely wilted and the edges are barely beginning to brown Add the garlic, stir and cook for another minute Stir in the huitlacoche, the squash blossoms and the corn and sprinkle with the remaining 1/4 teaspoon salt Let it all cook, stirring often, until it is completely heated through and the squash blossoms have wilted entirely, about 3 minutes
To assemble the crepes:
Heat the crepes one by one over an already hot non stick skillet set over medium low heat, about 10 seconds per side Place on a plate, add 3 tablespoons of filling and roll as if it were a chubby taco Place seam side down on a platter Continue with all remaining crepes. Pour the heated poblano sauce all over the top and sprinkle with the queso fresco. Serve while hot.
NOTE: You can also place the filled crepes in a buttered baking dish, cover with the sauce, and instead of queso fresco use grated melty cheese to cover Place in a 400°F oven for 10 minutes and serve
by George King, Director of Practice Operations
8 oz (30 to 35) whole dried New Mexico red chiles, mild to medium heat, or 7 oz ground dried red New Mexico chiles (about 1 ½ cups)
1 tbsp canola or vegetable oil
4 garlic cloves, crushed or minced
2 tbs finely chopped yellow onion
1
1 tbsp crushed chile pequin
½ tsp crumbled dried oregano
1 ½ tsp garlic salt
3 ½ pounds boneless pork shoulder, as much fat trimmed as possible, cut into 2 in pieces
If using whole chiles, preheat oven to 300°F Break stems off chile pods, tear pods open a little, and pull out seeds Wear rubber gloves if you are not used to handling chiles A few seeds add more heat, but adding a lot of them can make the sauce crunchy.
Put chiles in a 4 to 6 qt. pot, rinse, and drain. Dry pot to use later. Arrange damp chiles in a single layer on two baking sheets and toast in oven until fragrant, 3 to 5 minutes (they won't dry completely) Let cool, then break each chile into 2 or 3 pieces
Warm oil in 6 qt pot over medium heat Add garlic and cook, stirring, 2 minutes If using preground chiles, sprinkle over garlic, then gradually whisk in 3 ½ cups water
If using whole chiles, purée half of them in a blender with 1 ½ cups water until you get a thick, velvety liquid with flecks of chile pulp, about 2 minutes Pour into pot of garlic Repeat with remaining pods and another 1 ½ cups water. Use 1 more cup of water to rinse out the blender, then pour it into the pot so you get all the good chile bits.
Stir in onion, chile pequin, oregano, and garlic salt. The chile pequin, a hotter, smaller red chile, adds heat and texture to the sauce Bring to a boil over medium heat, covered; then reduce heat, uncover, and simmer 20 to 30 minutes, stirring occasionally, until as thick as fudge sauce Remove from heat and cool to room temperature
Stir in pork, making sure all pieces of meat are coated Cover and chill overnight The next day, preheat oven to 300° Bake, covered, until pork is fork tender and sauce has cooked down, 2 ¾ to 3 ¼ hours Stir halfway through If the sauce looks watery after 3 ¼ hours, stir well again and cook uncovered for another 15 to 20 minutes. Taste and season with more garlic salt if you like.
Submitted by George King, Director of Practice Operations
When we lived in New Mexico, we traveled to this restaurant often for big occasions and gradually started making some of the dishes ourselves. It's hearty, spicy and brings back many good memories Disfruta de la comida y de la Ãpoca especial del año!
Preheat the oven to 300°F
Start by preparing the ramekins (you could also use one larger mold if you prefer): put six of them (¾ cup volume) on a 13 inch baking dish Fill the dish with hot water (use a kettle or the hottest water from the tap). The warmth is important here, since it will keep the ramekin warm when the sugar syrup goes in and stop it from hardening.
Cook 1 cup of the sugar over medium low heat for about 10 minutes until it liquefies and turns a light golden brown color You'll need to keep a watchful eye on the sugar here, to stop it from burning
Take it off the heat and quickly pour it into the ramekins If it starts to harden midway through, put it back on the heat and stir until it’s smooth again Set aside while you make the rest of the flan In a large mixing bowl, gently mix together the eggs with the remaining ½ cup of sugar until creamy. Add the milk and vanilla and stir until well combined. Divide the flan mixture evenly among the six ramekins, pouring right on top of the caramel Cover each ramekin with aluminum foil and tightly seal Bake in the oven for 40 minutes to one hour, or until it wobbles and jiggles when you lightly shake the ramekin If making small ramekins you will likely only need 40 minutes If making a large mold you may need the full hour Quickly check and jiggle when unsure Take the ramekins out of the water filled baking dish and set aside to cool to room temperature. Then place in the fridge covered with foil and chill for at least 6 hours (preferably overnight).
To serve, take a butter knife and run it around the inside of the ramekin Quickly (and gently!) flip the ramekin over the plate The caramel should run out to coat it as a sauce If any of the caramel has hardened and stuck to the ramekin, just leave it!
½ cup butter 1 cup white sugar 4 eggs 1 pinch ground cinnamon 1 pinch ground nutmeg 1 (20 oz) can crushed pineapple with juice Directions
1 2. 3
Preheat oven to 350°F Grease a medium sized casserole dish
In a mixing bowl, cream together butter and sugar. Beat in one egg at a time. Stir in cinnamon and nutmeg. Add bread and crushed pineapple into the mixture. Transfer the mixture to the baking dish
Submitted by Brittany Middleton, Victim Advocate
One year my fiancé and kids were talking about making a new dessert for the holidays and they all surprised me with this dish So now every holiday we continue to make it as a tradition
1 tsp unsalted butter
4 large eggs
1 cup firmly packed light brown sugar ½ tspground cinnamon
⅛ tsp freshly grated nutmeg
1 tsp pure vanilla extract 1 cup semisweet chocolate chips, melted
¼ cup Grand Marnier or other orange flavored liqueur
2 cups half and half 8 slices day old white bread, crusts removed and cut into ½ inch cubes (about 4 cups) 2 cups semisweet chocolate chips Spiced Cream
Spiced Cream: ½ tsp ground cinnamon ¼ tsp freshly grated nutmeg
1 quart heavy cream ¼ cup granulated sugar
Preheat the oven to 350°F Grease a 6 cup (9 ¼ x 5 ¼ x 2 ¾ inch) loaf pan with the butter Whisk the eggs, sugar, cinnamon, nutmeg, vanilla, melted chocolate, and Grand Marnier together in a large mixing bowl until very smooth Add the half and half and mix well Add the bread and let the mixture sit for 30 minutes, stirring occasionally. Pour half of the mixture into the prepared pan. Sprinkle the top with the unmelted chocolate chips Pour the remaining bread mixture over the chocolate chips Bake until the pudding is set in the center, about 55 minutes Let cool for 5 minutes Make the spiced cream by beating the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes Add the sugar, cinnamon, and nutmeg and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes. To serve, cut the pudding into 1 inch thick slices. Top with the spiced cream.
2 cups flour
1 cup sugar
1 cup milk
1 tbsp vinegar
1 cup mayonnaise
4 tbsp cocoa powder 2 tsp baking soda 1 tsp baking powder ½ tsp salt
Cake: Directions
Icing: glob of soft butter 8 tbsp strong coffee (optional)
1 2 3 4 5 6.
½ box confectioners sugar
1 tsp vanilla 2 tbsp milk
Preheat the oven to 350°F Grease a bundt cake pan Combine milk and vinegar, gently stir and let sit for about 5 minutes to slightly curdle Mix together flour, sugar, mayonnaise, cocoa powder, baking soda, baking powder, and salt, slowing adding in the buttermilk mixture until well combined. Pour batter into the prepared pan Bake until done, checking at 25 minutes Let cool for at least 10 minutes before removing from pan Flip cake onto desired serving platter Make the icing by stirring together confectioners sugar, vanilla, butter, milk, and coffee until smooth, adding additional milk if needed Icing will be runny Slowly pour icing overtop of cake, evenly coating Can be served right away.
This recipe was my Grandma Ann's favorite My dad used to make it for her birthday every year, but now we make as a way to remember her and my Aunt Sheri when the Trumbull's get together on Christmas Eve The icing is always the best part, so I recommend making extra for people to pour on their individual slice Mayonnaise might seem off putting at first, but this is sure to be one of the most moist and delicious cakes you ' ve ever had!
3 (12 4 oz) cans cinnamon rolls
1 bag whole fresh cranberries
1 ½ cups granulated sugar, divided Fresh mint leaves, for garnishing
1.
2 3 4 5
Preheat the oven to 375°F. Grease a large baking sheet or line it with parchment paper. Place a small round ramekin in the middle of the baking sheet. The ramekin will help the cinnamon roll wreath hold its shape while rising and baking To make the wreath shape, start by placing the first cinnamon roll on the baking sheet up next to the ramekin Place the next one so that it overlaps the first roll slightly Continue overlapping each roll and gradually moving them into a wreath shape around the ramekin When you get to the last one, join the circle by tucking the last cinnamon roll under the first. Repeat by making another layer with the remaining cinnamon rolls slightly overlapping each other as well as the first layer. Bake for 13 15 minutes or until golden brown Cool slightly Carefully remove the ramekin and transfer the warm cinnamon roll wreath from the cookie sheet to a serving platter or tray
Bunuelos:
2 cups all purpose flour
1 ½ tsp baking powder
½ tsp salt
¾ cup warm water
4 tbsp oil, plus 2 or more cups for frying
Cinnamon Sugar Topping:
½ cup granulated sugar
1 tbsp ground cinnamon
Add all purpose flour, baking powder and salt in a large bowl Mix together until combined Add warm water and 4 tablespoons oil. Mix together with a spoon or your hands until the dough comes together.
Transfer the dough onto a clean working surface and knead the dough for 8 to 10 minutes, until the dough is smooth and elastic Roll the dough into a ball, place it in a bowl, cover with a kitchen towel and let it rest for 30 minutes
While the dough is resting, cover a large plate with paper towels, fill a large sauté pan with 1 to 2 inches of frying oil and make the cinnamon sugar topping. Set aside.
Divide the dough into 8 separate pieces and roll each piece into a ball. On a lightly floured surface, use a floured rolling pin to roll out each ball into an 8 to 10 inch circle
Heat the frying oil to 350°F Fry each dough circle for about 60 seconds, turning once, until golden brown on both sides
Transfer to prepared plate to drain any excess oil Sprinkle heavily with cinnamon sugar topping
1 ½ cups white sugar
½ tsp ground cinnamon
⅛ tsp ground nutmeg ⅛ tsp ground cloves ⅛ tsp pumpkin pie spice
2 tbsp all purpose flour
3 (8 oz) packages cream cheese, softened 4 eggs Directions
1 2 3. 4
1 (15 oz) can pumpkin puree ¼ cup sour cream
1 tsp vanilla extract ¼ tsp almond extract 24 mini graham cracker pie crusts
1 ½ cups whipped cream 1 pinch ground cinnamon, or more to taste
Preheat an oven to 350°F Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in a small bowl Beat cream cheese in a large bowl until fluffy Beat in eggs, pumpkin puree, sour cream, vanilla extract, almond extract, and sugar and spice mixture; mix until smooth and thoroughly combined Spoon mixture evenly into the mini pie crusts. Bake in preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes Refrigerate for 90 minutes before serving To serve, top each mini cheesecake with whipped cream and a pinch of cinnamon
Pumpkin is a favorite of mine and my son absolutely loved eating these
1 package of Oreos
8oz block of cream cheese (leave out for an hour, but not completely room temperature or will be difficult to shape)
Melting chocolate of choice
Crush the Oreos (avoid mess using a plastic bag). Mix crushed Oreos and cream cheese together using your hands Will become sticky and thick Roll the mixture into small round balls and place onto on a baking sheet with parchment paper Place in the freezer for about 10 15 minutes While they are hardening, begin melting your chocolate of choice Dip the chilled Oreo balls in the melted chocolate and return to the parchment paper to harden. Place and store in the fridge.
Submitted by Mary Beth Brinsfield, Psychiatric Nurse Practitioner
This is not an original, but have been making them for about 10 years around the holidays and they are easy and well loved!
2 cups fresh sliced peaches (or one 29 oz can of sliced peaches, drained)
1 cup Bisquick mix 1 cup of milk
½ tsp nutmeg
½ teaspoon cinnamon ½ cup butter, melted
1 cup of sugar
Preheat oven to 375°F. In an 8 x 8 baking dish, stir Bisquick mix, milk, nutmeg and cinnamon together until thoroughly mixed Stir in melted butter until crust is fully moistened In a medium mixing bowl, stir sugar and peaches Spoon peaches over the cobbler crust Bake for one hour or until crust is a golden brown Serve warm and enjoy!
I love all things peach, but this dessert can be served cold, room temperature, with a scoop of vanilla ice cream or hot! I like mine between room temp and hot.
¾ cup all purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp salt
3 large eggs
Directions
1 cup sugar
⅔ cup canned pumpkin
8 oz softened cream cheese
1 cup powdered sugar
6 tbsp softened butter
1 tsp vanilla extract
1 ¼ cup powdered sugar
1.
Preheat oven to 375°F. Grease 15 x 10 inch jelly roll pan (you can line with parchment paper to make it easier). Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl Set aside Beat eggs and sugar in large mixer bowl Add in pumpkin until thoroughly combined Stir in flour mixture Don’t over mix or it will be tough Spread evenly into prepared pan Bake for 13 to 15 minutes or until top of cake springs back when touched, checking for doneness at 11 minutes. Sprinkle a thin, cotton kitchen towel with powdered sugar. Immediately loosen and turn cake onto prepared towel Carefully peel off paper Roll up cake and towel together, starting with narrow end and let cool
Beat cream cheese, butter and vanilla extract in small mixer bowl until smooth Mix in 1 cup powdered sugar about ¼ cup at a time Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in foil and refrigerate at least one hour.
by Stephanie Walpole, Payroll Specialist
My grandmother (Nana) always made this as a Thanksgiving dessert. The original recipe called for walnuts but she would make ½ with walnuts and ½ without because she knew I did not like them Now that my grandmother is gone my sister continues the tradition and makes it every Thanksgiving Sometimes I can convince her to make it for Christmas as well ☺
25 Ginger Snaps, finely crushed (about 1 ½ cups)
½ cup finely chopped pecans
¼ cup butter (half stick), melted
4 pkgs (8oz each) cream cheese, softened
1 cup sugar, divided
1 tsp vanilla
4 eggs
1 cup canned pumpkin
1 tsp ground cinnamon
¼ tsp ground nutmeg
Dash ground cloves
Heat oven to 325°F
Mix crumbs, nuts, and butter; press onto bottom of 13x9 inch pan
Beat cream cheese, ¾ cup sugar and vanilla with mixer until blended Add eggs, one at a time, beating after each just until blended. Remove 1 ½ cups batter. Stir remaining sugar, pumpkin and spices into remaining batter.
Spoon half the pumpkin batter into crust; top with spoonful of half the plain batter Repeat layers; swirl with knife
Bake 45 minutes or until center is almost set Cool completely
4 hours
Cookie Dough:
3 cups all purpose flour
1 tsp nutmeg
1 cup butter
¾ cup granulated sugar
1 large egg
2 tsp vanilla
1 tsp rum flavoring or 2 tsp rum
Cookies: 1 2 3 4 5. 6
Frosting:
3 tbsp soft butter
½ tsp rum flavoring or 1 tsp rum
½ tsp vanilla
2 ½ 3 ½ cups powdered sugar
2 3 tbsp half and half/cream or dairy free creamer (unsweetened/unflavored)
In a mixing bowl beat sugar and butter until fluffy Beat in the egg, vanilla and rum
Add dry ingredients 1 cup at a time until mixed thoroughly Refrigerate for at least an hour When you are ready to make cookies, take a small chunk of dough and warm slightly in hands Place some flour on a cutting board and roll out dough until it is ½″ round. Cut into 2 ½″ logs. Arrange on an ungreased cookie sheet. Bake at 350°F for 15 17 minutes.
Cookies should be slightly brown on the bottom, not on the top Remove from oven and cool on cooling rack
Frosting: 1 2. 3 4
Beat together butter and rum or rum flavoring Add ½ cup powdered sugar and beat Gradually add 2 3 cups powdered sugar until of spreading consistency. Add 2 3 tablespoons of half and half and beat in.
Spread frosting on each cookie and then run tines of fork over the frosting to resemble bark Sprinkle with nutmeg
Submitted by Tim Hardin, Clinician
This is one of the cookies my mom would make every year and it is delightful while drinking some adult eggnog and talking.
Spanish Flan
1 cup white sugar
3 large eggs
1 (14 oz) can sweetened condensed milk
1 (12 fl oz) can evaporated milk
1 tbsp vanilla extract
1 2. 3 4
Preheat the oven to 350°F
Melt sugar in a medium saucepan over medium low heat until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides; set aside
Beat eggs in a large bowl Add condensed milk, evaporated milk, and vanilla; beat until smooth Pour egg mixture into the baking dish; cover with aluminum foil
Crange Shortbread Crust:
1 cup flour (or gluten free flour)
¼ cup sugar
zest of 1 medium to large orange
½ cup butter, room temperature
1 large egg
Cranberry Curd:
12 oz cranberries
1 cup sugar
Peel (orange part only) and juice of 1 orange (about ½ cup)
4 oz softened butter (1 stick)
2 eggs, plus 2 egg yolks
Whipped Cream for Topping
Preheat oven to 350°F Add the sugar to a large bowl Zest the orange and stir well with the sugar Using an electric mixer, beat the butter and egg into the sugar & orange zest, for about 1 minute to mix Continue using the mixer and beat in the flour It will be stiff like cookie dough Spray a 10 inch ceramic or metal tart pan and press into the tart pan by hand, getting the dough as even as possible Prick the bottom of the crust with a fork several times Freeze the crust for 30 minutes then pre bake for 15 minutes Remove from oven and allow to cool while preparing the filling Put cranberries, sugar and orange juice and peel in a saucepan over medium heat Simmer until cranberries have popped and softened, about 10 minutes. Transfer to a food mill or medium mesh sieve and press cooking liquid and solids into a bowl. Whisk the butter into the warm liquid. Put eggs and egg yolks into a bowl and beat lightly Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together Wipe out pot if necessary, return liquid to pot and cook over low heat until nearly bubbling and thickened, about 10 minutes If using immediately, let cool to room temperature If working ahead, cool to room temperature, cover with plastic wrap (press wrap against curd) and refrigerate (Curd may be cooked up to 1 day ahead )
Pour cooled cranberry curd into the cooled prebaked tart shell and smooth top with a spatula Bake at 350 degrees for 10 minutes to set curd Cool on a rack
Store at room temperature for up to 2 days. When serving, top with whipped cream to temper the cranberry's tart bite
Submitted by Lauren Kay Weber, Vice President, Philanthropy and EducationI call Cape Cod land of the cranberry bog home In homage, this recipe has been a mainstay at my Thanksgiving table for years, even sometimes taking the place of pumpkin pie In the days following Thanksgiving, my family starts their day with this cranberry tart for breakfast Hey, it has fruit, doesn't it?!
½ cup whole almonds
⅓ cup butter
¾ cup sugar
2 eggs
1 tsp vanilla extract
¼ tsp almond extract
2 tsp grated orange zest
2 ¼ cups all purpose flour
1 ½ tsp baking powder ⅛ tsp nutmeg ¼ tsp salt
Directions
Place nuts in a shallow bowl and bake in preheated 325°F oven until golden brown, about 8 10 minutes. Let cool. In a mixing bowl cream butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract and orange zest. In a bowl combine the flour, baking powder, nutmeg and salt Add to the creamed mixture, mixing until blended Cut almonds into halves or thirds and fold in Divide dough in half Place on a greased and floured baking sheet and form into two logs about ½ inch thick, 1 ½ inches wide and 12 inches long, spacing them at least 2 inches apart Bake in the middle of a preheated 325°F oven for 25 minutes or until a light golden brown. Transfer from the baking sheet to a rack. Let cool 5 minutes. Place on a cutting board. With a serrated knife, slice diagonally at a 45° angle about ½ inch thick Lay slices flat on the baking sheet and return to the oven for 10 minutes, turning them over once to dry slightly Let cool on a rack Store in a tightly covered container
Submitted by Lesa Lee, Chief Clinical Officer
Stir sugar, butter, milk, vanilla, peppermint extract and egg in large bowl. Mix together flour, baking powder and salt, then add to butter mixture. Divide dough in half. Mix food coloring into one half, then refrigerate dough for at least 4 hours
Heat oven to 375°F
For each candy cane, shape one rounded teaspoon of dough from each half by rolling each into a 4 inch rope Place one colored and one white rope side by side and press lightly together and twist. Place on a pan lined with parchment paper and curve the top to shape into a cane. Bake 9 12 minutes until lightly brown Remove from cookie sheet to cool
by Beth Anne Dorman, President/CEO
Cookies: Directions
1 ½ cups white sugar
½ cup butter, softened ½ cup shortening
2 large eggs
2 tsp vanilla extract
2 ¾ cups all purpose flour
2 tsp cream of tartar 1 tsp baking soda ¼ tsp salt
Cinnamon Sugar Coating:
2 tablespoons white sugar
2 teaspoons ground cinnamon
1. 2 3 4. 5 6 7.
Preheat the oven to 400 degrees F (200 degrees C). Make cookies: Beat sugar, butter, shortening, eggs, and vanilla in a large bowl until smooth and creamy Whisk flour, cream of tartar, baking soda, and salt together in a separate bowl Gradually mix dry ingredients mixture into the wet ingredients just until combined Shape dough into walnut sized balls.
Make cinnamon sugar: Combine sugar and cinnamon in a small bowl or zip top plastic bag. Place dough balls in cinnamon sugar and roll or shake until coated Place 2 inches apart on ungreased baking sheets
Bake in the preheated oven until set but not too hard, 8 to 10 minutes, switching racks halfway through Remove from the oven and immediately transfer to wire racks to cool.
Submitted by Doug Mayorga, Human Resources Manager
Snickerdoodles are just a fantastic winter treat grab them while they are still warm, or let them cool and make a sandwich with some delicious buttercream frosting! A favorite of my mom and me for after dinner coffee and a little something sweet
½ cup butter
½ cup brown sugar
1 egg
1 egg white, slightly beaten
½ tsp vanilla extract
1 tbsp cinnamon
1 cup sifted all purpose flour
1 cup finely chopped nuts (preferably walnuts)
1 cup sugar
Jam of your choice
Directions
1. 2 3 4 5 6. 7.
Cream together butter and brown sugar until well blended. Beat in the egg, vanilla, cinnamon, flour, and salt Roll the dough into 1 inch balls and chill for several hours
Roll the chilled dough balls in a slightly beaten egg white, then roll in the finely chopped nuts Roll the balls in sugar and place on a lightly greased and floured sheet and bake for 5 minutes Depress the center of each ball with your thumb and continue baking for another 8 minutes. When cooled, fill the pits with the jam of your choice.
1 cup sugar
1 cup pumpkin
¼ cup oil
2 cups flour
½ tsp salt
½ tsp ground cloves
2 tsp baking powder
1 tsp cinnamon
1 tsp baking soda
1 tsp vanilla
1 cup chocolate chips
Combine pumpkin, sugar, oil, and egg in bowl. Combine dry ingredients in another bowl, then add to first mixture Mix together and add baking soda and vanilla Mix well, then add chocolate chips Drop by rounded tablespoons onto greased baking sheet Bake at 375°F for 10 12 minutes These are soft delicious cookies! Enjoy!
by Carol Strootman, Assistant Clinical DirectorThis recipe came to our family in a special cookbook that I helped to put together with my Mom's Club group when my children were little. My own mother loved this recipe and made it often in the fall and at Christmas before she passed away My girls and I love baking cookies at Christmas time and this is one of our recipes that has continued to make our baking list Baking is just one of our special traditions that make our holidays a time of family, fun, food and love I hope some of you make these cookies and share our joy Happy Holidays to my For All Seasons family!
½ cup shortening
½ cup butter
1 cup sifted powdered sugar
½ tsp salt
2 cups all purpose flour
1. 2 3 4 5 6. 7. 8 9
1 tbsp water
1 tbsp vanilla
1¼ cups almonds, ground powdered sugar, to dredge cookies
Cream shortening and butter at medium speed of an electric mixer until light and fluffy.
Add 1 cup powdered sugar and salt and mix well Stir in flour
Add water, vanilla, and almonds, stirring well Shape dough into 1 inch balls (small cookie scoop) Place on ungreased cookie sheets. Press down lightly on dough with bottom of glass or measuring cup. Bake at 325°F for 12 minutes or until done (Cookies will still be light)
Dredge warm cookies in powdered sugar
1 (9 in) chocolate graham cracker or Oreo pre made pie shell
¼ cup crème de menthe (or 2 ½ tsp 3 tsp peppermint extract)
1 7 oz jar marshmallow cream
2 cups Cool Whip (or 2 cups heavy cream, whipped)
Green food coloring (if desired)
1. 2 3 4
Gradually add crème de menthe to marshmallow cream, blend well.
Fold in Cool Whip and blend Add a few drops of green food coloring while blending if desired Pour filling into pie shell Can top with chocolate sprinkles, shaved chocolate or crushed Oreos
Freeze at least 3 4 hours before serving
Submitted by Jess Bass, Director of Clinical ServicesGrasshopper pie has been a Byerly family staple for as long as I can remember!! It is one of my absolute favorites My dad use to tease me and my siblings about having to go catch grasshoppers to make the pie, or asking if any of us had 'gotten a leg' in our bite Thank goodness real grasshoppers are not needed to enjoy this year round!
1 ¾ cups white sugar ¼ cup dark corn syrup ¼ cup butter
1 tbsp cold water 2 tsp cornstarch
3 eggs ¼ tsp salt
1 tsp vanilla extract 1 ¼ cups chopped pecans 1 (9 inch) unbaked pie shell
Preheat oven to 350 °F
Combine sugar, corn syrup, butter, water, and cornstarch in a saucepan over medium heat. Bring to a full boil, and remove from heat.
In a large bowl, beat eggs until frothy Gradually beat in cooked syrup mixture Stir in salt, vanilla, and pecans Pour into pie shell
Bake in the preheated oven until filling is set, 45 to 50 minutes
Crust
12 graham crackers
2 tbsp sugar
1envelope unflavored gelatin (2 ½ tsp)
1 tsp ground cinnamon ¼ tsp ground nutmeg ¾ (scant) cup plus 2 tbsp sugar, divided ¾ tsp kosher salt, divided
1.
¼ tsp kosher salt
6 tbsp unsalted butter, melted, slightly cooked
¾ cup whole milk
1¼ cups unsweetened pumpkin puree (one 15 oz can) 3 large egg whites ¾ cup heavy cream ¼ cup sour cream
Preheat oven to 325°. Pulse graham crackers in a food processor until broken down into fine crumbs (you should have about 2 cups). Set aside 2 Tbsp. graham cracker crumbs for serving. Add sugar and salt and pulse just to combine. Add butter and pulse until mixture is the consistency of wet sand
Transfer to a 9½" diameter deep pie dish Using a measuring cup, press crumbs firmly onto bottom and up sides of dish Bake crust until fragrant and edges just start to take on color, 20 25 minutes Transfer to a wire rack and let cool Stir gelatin, cinnamon, nutmeg, a scant½ cup sugar, and½ tsp salt in a small saucepan Whisk egg yolks and milk in a small bowl to combine, then whisk into sugar mixture Cook over medium heat, stirring frequently, until mixture begins to thicken and coats the back of a spoon (but do not let it boil), about 5 minutes Stir in pumpkin puree and remove from heat Transfer to a large bowl and chill until cool, about 10 minutes Meanwhile, using an electric mixer on medium high speed, beat egg whites in a large bowl until soft peaks form With the motor running, gradually add a scant ¼ cup sugar and continue to beat until stiff peaks form, 5 7 minutes Mix one third of egg white mixture into chilled pumpkin mixture until smooth Gently fold remaining egg white mixture into pumpkin mixture in 2 additions until incorporated, but don't overmix
Pour filling into graham cracker crust; smooth top Cover and chill overnight Vigorously whisk cream in a large bowl until medium peaks form Fold in sour cream and remaining 2 Tbsp sugar and ¼ tsp. salt just to combine. If the cream looks like it could use another whisk or two to hold medium peaks, give it a whisk until it reaches the desired consistency. Using a large spoon, dollop a generous amount of whipped cream in the center of pie. Sprinkle with reserved graham cracker crumbs. Slice and serve with any remaining whipped cream alongside.
¾ to 1lb ground beef (or meat of choice)
½ cup barbeque sauce
1 tsp onion flakes or minced onion
2 tsp brown sugar
¾ cup shredded cheddar cheese
1 can biscuit dough (regular size, not grand)
1 cup sugar Directions
1 2 3. 4
1 lb full fat cottage cheese
2 lb full fat sour cream
1 tsp vanilla extract
1 tsp ground cinnamon
Brown ground beef (or meat of choice), drain Add barbeque sauce, onion flakes or minced onion, and brown sugar
Spray muffin tin and press refrigerated biscuit dough into tin and up the sides (or you can make your own like my grandmother did)
Spoon filling into the cups and sprinkle with shredded cheddar cheese. Bake in 400°F preheated oven for 10 12 minutes
You can use mini muffin tins and serve smaller cups as appetizers
Submitted by Jane Gordon, Clinician
When my brother and I visited my grandmother, she always asked us what we wanted her to make for us This was one of our favorites that I also made for my kids and now my daughter makes for her daughter Easy and fun My grandmother called them Barbie cups because my mom ' s name is Barbara I thought my grandmother created this dish, but they are called BBQ cups in modern recipes ☺
1 box cinnamon toast crunch
1 bag pretzel sticks (the tiny ones)
1 jar peanuts
1 bag white chocolate candy chips (melting)
1. 2 3 4.
Evenly distribute cinnamon toast crunch, pretzel sticks, and peanuts in a large mixing bowl. Melt white chocolate candy chips Once melted, pour over the mix and stir, making sure all of the mix is coated
Once thoroughly combined, spread mix evenly onto baking tray prepared with wax paper down or oil spay
Put mix into the fridge to set, about an hour. After mix has set, remove and break mix apart.
Submitted by Katie Wharton, Medical Assistant
My sister started making this and bringing it to Holiday get togethers like for Christmas and Thanksgiving, it's good for snacking before the food is ready for dinner. Everybody loved it so much we continued on making this each year for family get togethers
6 to 8 oz crabmeat
5 oz jar old english cheddar cheese
1 stick butter, softened 2 tbsp mayonnaise
½ tsp seasoned salt
½ tsp garlic salt
1 package english muffins
Mix ingredients together and spread over split english muffins. Place on a cookie sheet and bake for 15 20 minutes. Recommended to cut each muffin in quarters to make 48 pieces
1. 2. 3 You can also make ahead of time and freeze until you are ready to serve
Submitted by Kathy Langrell, Director of Client Records
I have made these tasty treats for my family for years, they enjoy them because they can be eaten at any time, and they are ready in minutes
2 sweet potatoes, cut into ½ inch thick rounds
2 tbsp olive oil
½ tsp fresh orange zest
1 tsp kosher salt ½ tsp freshly ground pepper ¼ cup cranberry relish
⅓ cup crumbled goat cheese
¼ cup candied walnuts
3 tbsp honey 1 tbsp balsamic vinegar fresh rosemary for garnish
1 2 3. 4 5
Preheat oven to 425°F
In a medium sized bowl combine olive oil, orange zest and salt and pepper Add sweet potato rounds to the bowl and toss to coat Place rounds on a large rimmed baking sheet without touching each other.
Roast sweet potato slices for 10 minutes. Remove the pan from the oven and carefully flip the rounds over using a spatula Return to the oven and continue roasting for an additional 10 minutes until they are golden Transfer to a serving platter and top each round with cranberry relish, goat cheese, and walnuts Combine the honey and balsamic vinegar in a small bowl Using a spoon, drizzle honey vinegar over the tops of the rounds and garnish with fresh rosemary. Serve immediately.
Submitted by Jenn Bertrand, Client Billing Specialist2 cups lukewarm water
1.2 tbsp of instant yeast 2 tsp granulated sugar
1. 2 3 4. 5 6
2 tsp salt 5 ½ cups bread flour Rice flour for dusting
7
Add all of the ingredients, except the rice flour, to the bowl of a stand mixer. Stir everything together with a dough whisk or wooden spoon Moisten the flour and wait 2 minutes Mix on low with the dough hook for one minute, and then mix on second speed for 7 minutes
Submitted by Maureen Curtin, Client Records SpecialistMy grandmother, Margaret Porter Curtin, was born in 1884 in Ireland and grew up on the family dairy farm in Knocknagoshel, County Kerry Her Aunt Annie brought her to America where she landed in Philadelphia on Nov 28, 1904 before working as a cook in Washington DC for different members of the U.S. Cabinet (The Washington DC version of Downton Abbey ) She also worked for the family of U S Secretary of War, (George Dern (1872 1936) Grandma Curtin and her husband raised her family of four children on M Street in DC This area is now the home of Watergate
1 can (16 oz) sliced or chunk pineapple, drained
1 can (16 oz) pears, drained
1 can (16 oz) peaches, drained
1 can (16 oz) apricots, drained
1 can (16 oz) seedless grapes, drained (can substitute with 1 can of tart cherries)
1 jar (16 oz) spiced apple rings, drained ½ cup margarine
½ cup sugar 2 tbsp flour 1 cup sherry
1 2 3 4 5. 6. 7
Preheat oven to 350°F Melt margarine in a sauce pan
Add sugar, flour, and sherry
Stir constantly over low heat until thick (approx 5 minutes) Combine all drained fruit into a 2 quart casserole dish. Pour sauce over fruit. Cook in 350°F oven for 30 minutes serve while hot
Steps 1 5 can be done the day before, refrigerated, and then heated per step 6 before serving
Submitted by Jess Bass, Director of Clinical ServicesThis is the only recipe I know of that calls for canned grapes The grapes and spiced apple rings have been harder and harder to find over the years in the store! I have started substituting a can of tart, whole cherries for the grapes and omitting the apple rings if I'm unable to find them in the store. It's still delicious!
1
1 two liter bottle of Cheerwine, chilled
1 46 oz can pineapple juice, chilled
1 container pineapple sherbet
Combine Cheerwine (a southern, cherry soda) with pineapple juice in punch bowl Float the sherbet in the punch and serve with a ladle.
Submitted by Jess Bass, Director of Clinical Services
I'm so glad that Cheerwine is more widely available now so I can share this recipe! If you want to make this look extra fancy, put the sherbet in a decorative ring mold, freeze, and then float the shaped sherbet in the punch!
1 (12 oz) can evaporated milk
1 (14 oz) can sweetened condensed milk
2 cups (one 15 oz can) cream of coconut (like Coco Lopez)
¼ tsp. cinnamon
1 2. 3. 4
Mix all ingredients in a blender at high speed
Refrigerate for a minimum of 1 hour.
Shake well before serving.
Serve cold in a small glass Garnish with cinnamon stick
⅛ tsp. nutmeg
1 tsp vanilla
1 ½ cup white Don Q rum cinnamon sticks for garnish
Submitted by Ivy Garcia, Director of Latino Services
This is a creamy coconut rum drink that is essential to any Puerto Rican Christmas celebration. I believe everyone should experience the joy of coquito. It is totally fine to prepare the coquito without rum if needed You may not drink alcohol or you may be serving minors When making a virgin version of coquito I recommend substituting coconut milk for the rum and adding rum extract to taste This way everyone can enjoy a festive cup of coquito for Christmas!
2 cups white sugar
2 cups orange flavored drink mix (e g Tang)
1 cup instant tea powder
1 (3 oz) package powdered lemonade mix
2 tsp ground cinnamon
½ tsp ground cloves
1 2
Combine sugar, orange drink mix, tea powder, lemonade powder, ground cinnamon, and ground cloves in a large bowl; mix thoroughly Store in a sealed jar
To serve: Stir 3 to 4 tablespoons of dry mix into 1 cup hot or cold water
Tip: If calories are your concern, use an artificially sweetened orange drink mix, eliminate the sugar, and sweeten to taste with a sugar substitute
Growing up my Godmother always had a cup a tea in the evening and as I get older, whenever I visit, Mary Kay will say, "Snuggle Up, here's your tea". In these moments, we catch up, share stories, she imparts her wisdom we simply just connect and spend time The tea is amazing and the time spent is even better
1 small (3 5 oz) orange Jello
1 small lemon Jello
2/3 cup sugar
6 cans water, use orange juice can
2 small cans frozen lemonade
1
7 cans water
2 cups hot water
2 small cans frozen orange juice
1 large can pineapple juice
1 large bottle ginger ale
Dissolve orange and lemon Jello in 2 cups hot water Mix in sugar
Add frozen orange juice, 6 cans of water, frozen lemonade, and 7 more cans of water Stir in pineapple juice Freeze
Just before serving, add 1 large bottle ginger ale Makes 1 1/2 gallons
Submitted by Hayley Hornfeck, ClinicianThis recipe was one of my grandmother's, Joyce Jackson, who passed away April 2020. Since childhood, she would spend the night Christmas Eve and wake up Christmas morning to see us open all our gifts Later, we would go to her and my pop ' s house for Christmas dinner She was an amazing cook and her recipes are pieces of her that I cherish
4 quarts of water
1 large piloncillo cone (or 12 oz of brown sugar)
3 cinnamon sticks
1lb tejocotes*
1½ lb guavas about 12 guavas
¾ cup prunes chopped
1 ½ cup apples, chopped
1 2. 3 4
Place water in a large stockpot
1 cup pear, chopped ½ cup raisins
3 sugar cane sticks, about 5 in. long, cut into four pieces each
1 cup of tamarind pods, peeled (or 1 cup of hibiscus flowers)***
Rum to taste
Add the piloncillo (or brown sugar) and cinnamon to cook for about 15 minutes. If you are using fresh Tejocotes, add them with the piloncillo and cinnamon, since they take longer to soften.
Add the chopped guavas, apples, and prunes along with the rest of the ingredients like the sugar cane sticks, tamarind pods or hibiscus flowers If you are using the canned version of the tejocotes, then add them in this step
Simmer for about 1 hour Serve hot in mugs, ladling in some of the fruit and adding rum to your liking.
*In some of the central states of Mexico, like Puebla, Hidalgo & Estado de Mexico, the Tejocotes are precooked in water over medium heat to help remove the skins and seeds Then, they are added to the rest of the ingredients to finish cooking the Mexican ponche If you are still looking for all the ingredients like the Tejocotes, you can still make this warm drink without them
** Other dried fruits can be used as a substitute. The best thing about this warm beverage is how easy it is to substitute ingredients. If you can't find piloncillo cones, substitute with dark brown sugar or Rum with brandy
*** Sometimes, I add the tamarind pods, and other times just the Hibiscus flowers I rarely use the 2 in the same punch, and it still comes out with a heavenly aroma and is extremely tasty
Submitted by Fabiola Marquez, Telehealth Coordinator
It reminds me of when I was a child and I would go to Posadas and wait for the food, especially the Ponche It was warm, sweet, and just reminds me of Christmas
1(12 oz) can evaporated milk
1(14 oz) can sweetened condensed milk
1(14 oz) can coconut cream
1tbsp ground cinnamon
1cup white rum
1 2 3 4
Blend the evaporated milk, sweetened condensed milk, coconut cream, and ground cinnamon until you get a smooth mixture
Add the rum and mix again
Pour the coquito into a bottle or crystal jar and leave it in the refrigerator for at least 2 hours Serve cold and sprinkle some ground cinnamon over it
If you want, you can add a teaspoon of vanilla or a pinch of nutmeg
by Charisse Sandin, Client Services Specialist
Coquito is our version of an " eggnog " and it is a staple during the holidays in Puerto Rico Everyone has their own recipe for making this drink and it gets passed down from family member to family member It represents our culture and it represents having a piece of our island with us when we ' re far from home.
