November 2021 A Special Supplement to
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Recipes inside Beverages..................... 2-3 Main Course................ 4-7 Sides / Apps ................. 8-9 Desserts ................... 10-16
BEVERAGES
Toast to good health with traditional wassail
T
he practice of wassailing is a time-honored tradition that has spanned centuries. When wassailing, people go doorto-door, singing and offering a sip of drink from something called a wassail bowl. Most do it to spread holiday cheer and wish good health on their neighbors. The word “wassail” is derived from the Anglo-Saxon phrase “waes hael,” which loosely translates to “good health” or “be whole.” Wassailing remains popular in some communities, though caroling has overtaken it as a way to spread cheer through singing.
Wassail drink was originally made from mulled ale, curdled cream, roasted apples, eggs, cloves, ginger, nutmeg, and sugar, according to the holiday customs and traditions resource WhyChristmas. Most wassails are now mulled ciders, which are popular in late fall — notably around Thanksgiving. Wassail was traditionally enjoyed on Twelfth Night (January 5 or 6), but it can be used to toast to good health and merriment at any time during the holiday season. There are many versions of wassail beverages, including this “Traditional Wassail,” courtesy of “The Farmer’s Almanac.”
Traditional Wassail Serves 8 to 12
INGREDIENTS:
DIRECTIONS: Preheat oven to 400°F. Cut the apples into thick slices, and arrange in layers in a covered casserole dish, sprinkling a few teaspoons of sugar over each layer. Cover and bake for 30 minutes. (The apples will get puffy and soft.). While the apples bake, combine the beer, spices, lemon zest, and remaining sugar in a large saucepan. Heat slowly, bringing just to a simmer. (Don’t let the mixture boil.) When it is hot, add the sherry and keep heating until the mixture reaches a simmer again, still not boiling. Place the hot baked apples in a punch bowl, and pour the hot wassail over them. Serve hot.
5 to 6 large baking apples, peeled and cored (such as Baldwin, Gravenstein, McIntosh, or Stayman Winesap) 1 cup sugar 2 quarts beer or ale 2 cinnamon sticks, broken in half, or 2 teaspoons ground cinnamon 1 teaspoon ground ginger Zest of 1 lemon 1-1⁄2 cups sherry or sweet red wine
UPGRADED EGGNOG Ingredients
1 whole egg 1 oz heavy cream .5 oz maple syrup .25 oz St. Elizabeth Allspice Dram 1.5 oz Paul Beau VS Cognac Freshly grated nutmeg, to garnish
Instructions
Combine all of the ingredients into a shaker. Shake without ice first, then add ice and shake again to chill and dilute the eggnog slightly (by about 1 ounce). Strain into a chilled glass and garnish with freshly grated nutmeg.
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he holiday season is steeped in tradition. Many traditions are decades if not centuries old, while others do not have such lengthy histories. One younger tradition that many people cannot go without during the holiday season is centered around a wildly popular beverage made at an equally well-liked coffeehouse chain. The peppermint mocha was introduced to Starbucks® customers during the 2002 holiday season. The beverage became something of an instant classic and is now served at
more than 30,000 stores across the globe. Holiday hosts can bring the peppermint mocha into their own homes this holiday season thanks to Starbucks®. Though Starbucks® notes the following DIY recipe for the “Peppermint Mocha” isn’t the official recipe, it can help holiday hosts impress their guests and satisfy their cravings for this beloved beverage should families find themselves snowed in during their holiday gatherings this year.
DIRECTIONS: On a stovetop, heat milk on medium setting. Whisk the milk to make foam about 30 seconds. Set aside. (Or, use an electric milk frother at home if you have one.) Pour two tablespoons chocolate sauce and two tablespoons peppermint syrup into bottom of 12-ounce or larger coffee mug. Add one shot of brewed espresso. (Don’t have an espresso machine? Make concentrated coffee by using less water in an alternative brewing method.) Fill mug with steamed milk. Top with whipped cream and garnish with chocolate shavings.
BEVERAGES
Treat guests to a beloved holiday staple
DIY Peppermint Mocha Makes one 12-ounce beverage
INGREDIENTS: 1 fluid ounce coffee or 1 shot espresso, such as Starbucks Christmas Blend or Starbucks Espresso Roast Coffee 1⁄2 cup milk (or dairy alternative) 2 tablespoons peppermintflavored syrup 3 tablespoons mocha sauce Whipped Cream Dark chocolate or shaving
S’MORES HOT CHOCOLATE Ingredients
2 cups milk (any kind / dairy-free for vegan) 1 cup water (or sub more milk) ¼ cup cocoa powder 2 Tbsp light chocolate syrup 2 Tbsp sugar 1/4 tsp non-bitter stevia (or add 1-2 Tbsp more sugar to taste) 1 pinch salt Graham crackers (crushed for lining rim – gluten-free for GF eaters) ½ cup marshmallows (ensure vegan-friendliness)
Instructions
Preheat oven to low broil and move oven rack to the second from the top. Place baking sheet on rack. Heat milk and water in a saucepan over medium heat – about 5 minutes. Add cocoa powder, chocolate syrup, sugar, stevia and salt and whisk vigorously until thoroughly combined. Take a few marshmallows and rub them around the top of your mugs so the graham crackers will stick. Then, dip mug in graham cracker crumbs until well lined. Pour in hot chocolate and top with 1/4 cup marshmallows each. Set mugs on the baking sheet in the oven and broil marshmallows until browned. Remove from the oven with a towel. Top with a drizzle of chocolate syrup & extra graham cracker crumbs for serving (optional).
MAIN COURSE
Slow cooker meal makes holiday entertaining a breeze T he holidays wouldn’t be complete without a delicious meal to share with family and friends. A holiday roast is often the centerpiece of festive occasions. Having a go-to recipe for this classic main course makes holiday preparations that much easier. Utilizing a slow cooker to make a beef roast reduces time spent in the kitchen, affording hosts more opportunities to mingle with their guests. That’s just the idea behind this recipe for “Beef Roast With Dark Rum Sauce” from “Crock•Pot® 356 Year-Round Recipes” (Publications International, Ltd) by Crock•Pot Kitchens.
Beef Roast with Dark Rum Sauce Makes 6 servings
INGREDIENTS: 1 teaspoon ground allspice 1 ⁄2 teaspoon salt 1 ⁄2 teaspoon black pepper 1 ⁄4 teaspoon ground cloves 1 beef rump roast (about 3 pounds) 2 tablespoons extra-virgin olive oil 1 cup dark rum, divided 1 ⁄2 cup beef broth 2 cloves garlic, minced 2 whole bay leaves, broken in half 1 ⁄2 cup packed dark brown sugar 1 ⁄4 cup lime juice
DIRECTIONS: 1. In a small bowl, combine allspice, salt, pepper, and cloves. Rub spices onto all sides of roast.
hours, or until beef is fork-tender. Baste beef occasionally with sauce.
4. Remove and slice roast. 2. Heat oil in skillet over medium heat Spoon sauce over beef to serve. until hot. Sear beef on all sides, turning as it browns. Transfer to a slow cooker. Add 1⁄2 cup rum, broth, garlic, and bay leaves. Cover; cook on low 1 hour. 3. In a small bowl, combine remaining 1⁄2 cup rum, brown sugar and lime juice, stirring well. Pour over roast. Continue cooking on low 4 to 6
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MAIN COURSE
A skillet supper makes for easy entertaining R oasts and hams certainly may get a lot of fanfare for holiday dining, but chicken is a versatile food that is mild enough to be molded into whatever flavor profile cooks desire. Chicken also can be dressed up so it easily competes with other protein sources for top billing on holiday tables. Easily cooked on the stovetop in a flash, this recipe for “Almond Chicken With Peaches and Roquefort” from “125 Best Chicken Recipes” (Robert Rose) by Rose Murray can be customized and multiplied depending on the size of the crowd. While peaches may not be in season where you live during the holidays, simply substitute two small pears, which work well for fall and winter meals. Serve with crisp green beans and lemon couscous, which is easily made by adding 1⁄2 teaspoon grated lemon zest and 1 tablespoon fresh lemon juice to warm couscous.
Almond Chicken with Peaches and Roquefort Serves 2
INGREDIENTS: 2 skinless, boneless chicken breasts 1 ⁄4 cup all-purpose flour Salt and pepper 1 egg, lightly beaten 3 ⁄4 cup sliced almonds 2 tablespoons vegetable oil 2 unpeeled peaches, sliced; or 2 small pears, cored and sliced 1 ⁄4 cup dry white wine or chicken stock 1 ⁄4 cup whipping cream 2 tablespoons Roquefort or Gorgonzola cheese
DIRECTIONS: 1. Place chicken breasts between two pieces of plastic wrap and pound to an even thickness of about 1⁄4 inch. Dredge in flour mixed with 1⁄4 teaspoon each salt and pepper. Dip each breast in egg and coat with almonds. 2. In a large skillet, heat half the oil over medium heat. Add chicken and cook about 5 minutes per side, turning once, until golden and no longer pink inside. Remove to a
warm platter and keep warm. 3. Add remaining oil to pan and heat over medium heat. Add peaches (or pears) and cook 1 minute. Stir in wine and bring to a boil; cook 3 minutes to reduce. Stir in cream, cheese and salt and pepper to taste. Cook stirring, until thickened. Spoon sauce around the chicken and serve.
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Hearty lasagna can feed holiday crowds M
illions of people take to the roads, rails and skies to make it home for the holidays. Plenty of hosts and hostesses open their homes to welltraveled relatives and close friends during the holiday season, sometimes providing accommodations for several days. During this season of entertaining, it is helpful to have several go-to recipes that can feed a houseful of guests on hand. The recipe for “Lasagna With Broccoli and Three Cheeses” from “Real Simple: Dinner Tonight, Done!” (Time Home Entertainment) from the editors of Real Simple is sure to stick to guests’ ribs on wintry nights. With only 15 minutes of preparation time, this dish gets popped in the oven and can be enjoyed an hour later.
Lasagna with Broccoli and Three Cheeses Serves 4
INGREDIENTS: 1 15-ounce container ricotta 1 pound frozen broccoli florets — thawed, patted dry, and chopped 2-1⁄4 cups grated mozzarella 1⁄2 cup grated Parmesan Kosher salt and black pepper 1 16-ounce jar marinara sauce 1⁄2 cup heavy cream 8 no-boil lasagna noodles 2 tablespoons olive oil, plus more for the foil 4 cups mixed greens 1 tablespoon fresh lemon juice
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DIRECTIONS: Heat oven to 400 F. In a large bowl, combine the ricotta, broccoli, 2 cups of the mozzarella, 1⁄4 cup of the Parmesan, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper. In a small bowl, combine the marinara sauce and cream. Spoon a thin layer of the sauce into the bottom of an 8-inch square baking dish. Top with 2 noodles, a quarter of the remaining sauce, and a third of the broccoli mixture; repeat twice. Top with the remaining 2 noodles
and sauce. Sprinkle with the remaining 1⁄4 cup of mozzarella and 1⁄4 cup of Parmesan. Cover the lasagna tightly with an oiled piece of foil and bake until the noodles are tender, 35 to 40 minutes. Uncover and bake until golden brown, 10 to 15 minutes more. Toss the greens with the oil, lemon juice, and 1⁄4 teaspoon each salt and pepper. Serve with the lasagna.
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ew things bring family and friends together quite like the holidays, and serving up an elegant, seasonal meal centered around a mouthwatering main dish is a recipe for creating lasting memories with the ones you love. Forging a fabulous holiday experience for the special people in your life starts with choosing a flavorful, tender cut of meat to serve as the centerpiece of the meal. Hand-cut by expert butchers, options like Spiral-Sliced Ham, Boneless Heart of Prime Rib Roast and Butcher’s Cut Filet Mignons from Omaha Steaks can serve as the focal point of a memorable holiday dinner. Flash frozen to capture freshness and flavor, you can select a standout cut of meat from the comfort of your home and have it delivered directly to your door in time to put together a tender, juicy main course.
FAMILY FEATURES
Rum and Cola Holiday Ham Serves 10-12
INGREDIENTS: Ham: 1 Omaha Steaks Spiral-Sliced Ham (8 pounds) Glaze: 1 cup cherry fruit spread 3/4 cup dark spiced rum 3/4 cup cola 2 teaspoons Worcestershire sauce 1 tablespoon Dijon mustard 1/4 teaspoon kosher salt
INGREDIENTS: To make ham: Thaw frozen ham in refrigerator 24-48 hours. Remove from refrigerator and let ham come to room temperature, about 30-45 minutes. Preheat oven to 325 F. Remove ham from foil and film. Return ham to foil wrapping and place in oven-safe roasting pan. Roll foil down leaving 2 inches of foil around bottom of ham. Place roasting pan with ham in oven on lower rack and heat uncovered 60-75 minutes, until ham starts to brown. While ham cooks, make glaze. To make glaze: In medium saucepot, whisk fruit spread, rum, cola, Worcestershire sauce, Dijon mustard and salt until well incorporated. Bring to boil then reduce heat to medium. Simmer over medium heat 10 minutes then remove from heat. Cool to room temperature. During last 15 minutes of cooking, glaze ham every 5 minutes.
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MAIN COURSE
Special centerpieces for holiday celebrations
SIDES / APPS
Mini cheese balls a great treat to holiday parties T
hanksgiving is a food lover’s paradise. Even though the turkey and side dishes are the crowning achievements on Thanksgiving, hungry guests will need something to tide them over until the pièce de résistance is ready. In such situations, bitesized appetizers that are tasty yet not too filling can fit the bill. Charcuterie boards and tasting menus continue to be all the rage. In addition to a platter of fruit slices, figs, aged cheeses and crostini, treat guests to “Mini Cheese Ball Bites,” which offer various textures and flavors in bite-sized morsels. Enjoy this recipe, courtesy of “Spectacular Spreads: 50 Amazing Food Spreads for Any Occasion” (Rock Point) by Meagan Brown.
Mini Cheese Ball Bites Serves 12
INGREDIENTS: 8 ounces light cream cheese, softened 1 cup shredded sharp cheddar cheese 3 tablespoons drained, chopped pimentos 1 teaspoon garlic powder 1 teaspoon paprika Pinch kosher salt Pinch freshly ground black pepper 1⁄2 cup crushed pecans 1⁄4 cup chopped chives 12 pretzel sticks
DIRECTIONS: In a large bowl, stir together the cream cheese, cheddar, pimentos, garlic powder, paprika, salt, and pepper until well combined. Cover and refrigerate for at least 30 minutes. Place the crushed pecans and chives in a small bowl. Set aside. Roll the cheese mixture into twelve 1-inch balls. Evenly coat each ball with the pecan-chive mixture. Press a pretzel stick into the top of each cheese ball just before serving. Serve at room temperature or chilled.
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resents may get much of the glory during the holiday season, but there is much to be said about the foods found throughout this time of year as well. During the holiday season, people frequently find that dinner invites, cocktail parties, office happy hour gatherings, and other opportunities for socialization are easy to come by. At the heart of these events are foods and beverages. Whether one is hosting a holiday soiree or plans to bring something to a potluck party, it’s helpful to have a list of fail-proof recipes at the ready. Tasting menus, bite-sized treats and finger foods are always a hit at holiday functions — and this recipe for “Mini Merry Meatballs,” courtesy of the Cattlemen’s Beef Board and National Cattlemen’s Beef Association, is sure to please. Paired with a cranberry barbecue sauce, these savory appetizers are bursting with flavor.
DIRECTIONS
Preheat oven to 400 F. Combine brisket, ribeye, ground beef, stuffing mix, egg, water, garlic, salt, and pepper in a large bowl, mixing lightly but thoroughly. Shape into 24 1-1⁄2-inch meatballs. Place on a rack in a broiler pan that has been sprayed with cooking spray. Bake for 13 to 15 minutes until the internal temperature reads 160 F. Meanwhile, prepare the Cranberry Barbecue Sauce. Heat oil in a medium saucepan over medium heat. Add onions and garlic; cook and stir 2 to 3 minutes, or until tender, but not brown. Add remaining ingredients, stirring to combine. Bring to a boil; reduce heat and simmer for 20 minutes, or until cranberries burst and the mixture has been reduced to a thick consistency, stirring occasionally. Remove from heat; cool slightly. Transfer mixture to blender container. Cover, allowing steam to escape. Process until smooth. Season with salt, as desired. Serve meatballs with barbecue sauce.
Mini Merry Meatballs Serves 24
INGREDIENTS
1⁄2 pound ground beef brisket 1⁄4 pound ground beef ribeye steak boneless 1⁄4 pound ground beef (80 percent lean) 1 cup seasoned stuffing mix 1 egg, beaten 3 tablespoons water 1 teaspoon minced garlic 1⁄4 teaspoon salt 1⁄8 teaspoon pepper
Cranberry Barbecue Sauce: 2 teaspoons vegetable oil 1⁄2 cup chopped white onion 1 tablespoon minced garlic 21⁄2 cups fresh cranberries 1⁄2 cup orange juice 1⁄2 cup water 1⁄3 cup ketchup 1⁄4 cup light brown sugar 2 tablespoons cider vinegar 2 tablespoons molasses 1⁄2 teaspoon ground red pepper Salt
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SIDES / APPS
Merry Meatballs perfect for entertaining
DESSERTS
Better-for-you twist on holiday classic M
any holiday hosts tend to pull out their most treasured family recipes when entertaining loved ones. After all, taste is the most important aspect of most holiday spreads, particularly when it comes to favorite baked goods and desserts. Put a better-for-you twist on your baked classics this holiday season by swapping out less healthy cooking fats like butter, canola oil and vegetable oil with an option like Pompeian Light Taste Olive Oil. Ideal for baking desserts like this these Sugar Cookies with Orange Glaze. This light tasting olive oil provides a healthier take on your holiday recipes without impacting the taste you and your guests love. This olive oil is high-quality and authentic, backed by a brand that has been perfecting the craft of olive oil since 1906.
Sugar Cookies with Orange Glaze Serves 36
INGREDIENTS:
Cookies: 2 cups all-purpose flour 1 cup cake sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup Pompeian Light Taste Olive Oil 2 teaspoons vanilla extract 1/2 teaspoon almond extract 2-3 tablespoons unsweetened milk of choice Glaze: 1 cup powdered sugar, plus additional if needed, for thickening 2-3 tablespoons fresh orange juice 1/8 teaspoon salt orange slices or blood orange slices, for topping sugar, for topping
DIRECTIONS: To make cookies: Preheat oven to 350 F. Lightly grease baking sheet. In large bowl, stir flour, sugar, baking powder, baking soda and salt to combine. Add olive oil, vanilla extract and almond extract. Stir until crumbly dough forms. Add 2 tablespoons milk; stir until soft dough ball forms, adding more milk if needed. Place dough ball on lightly floured surface. Roll out dough until 1/4-inch thick. Using jar lid or other circular object, cut out cookies; place on baking sheet. Repeat until all dough is used. Bake 8-10 minutes; do not overbake. Set aside to cool. To make glaze: In small bowl, stir powdered sugar, 2 tablespoons orange juice and salt until thick glaze forms. Add more juice, if needed, to thin out glaze or add more powdered sugar to thicken. When cookies are cooled, glaze them. Top with orange slices or blood orange slices and pinch of sugar.
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mong the decorations, gifts and gatherings of loved ones, there’s perhaps nothing quite like family favorite foods that call to mind the joy of the holidays. Whether your loved ones relish building gingerbread houses or dining on an all-in feast, looking forward to annual traditions is part of what makes the season so special. This year, you can add to the fun with a new annual activity by creating a delightful dessert with the help of little ones and adults alike. With an easy recipe like Peanut Butter Saltine Candy that calls for just a handful of ingredients, you can get the whole family involved in the kitchen. Ask your little helpers to measure out ingredients while a grownup prepares the pan and uses the stove. Once the base is finished baking, call the kids back to sprinkle chocolate chips and peanut butter chips over the top. After your candy creation is cooled, just break it into pieces meant to be shared with the entire family. An added benefit: all can enjoy the nutrientrich flavor of peanuts, which rise to superfood status by delivering 19 vitamins and minerals and 7 grams of protein per serving.
Peanut Butter Saltine Candy Serves 45
INGREDIENTS:
Nonstick cooking spray (butter flavor) 1 sleeve (4 ounces) regular saltine crackers 1/2 cup butter 3/4 cup creamy peanut butter 1 cup granulated sugar 2 cups milk chocolate chips 1/2 cup peanut butter chips 1/2 cup rough chopped, dry roasted peanuts
DIRECTIONS: Preheat oven to 400 F. Line 10-by-15-by-1-inch pan with aluminum foil. Spray foil with nonstick cooking spray then lay saltines flat in single layer on prepared pan. Set aside. In heavy duty, 1-quart saucepan over medium heat, combine butter, peanut butter and sugar. Stir constantly until butter and sugar are melted, bringing mixture to boil. Boil 3 minutes, stirring frequently. Pour cooked mixture over saltines and bake 5 minutes. Remove from oven and sprinkle chocolate chips over saltines. Let cool 3 minutes then spread melted chocolate completely over saltines. Sprinkle peanut butter chips evenly over chocolate. Return pan to oven 1 minute to soften chips. Pull pointed tines of fork through softened peanut butter chips to partially cover chocolate. Sprinkle chopped peanuts on top, gently pressing into candy. Let cool on rack about 15 minutes then place in freezer 3 minutes. Remove from freezer and break into pieces. Store in airtight container.
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DESSERTS
Holiday sweets perfect for sharing
DESSERTS
This Italian cheesecake makes a great holiday dessert
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fter a delicious holiday meal, there’s a good chance guests will be looking forward to a sweet treat. Many families have their go-to desserts on special occasions, but holiday meals can be made even more memorable, and flavorful, by taking a chance on new recipes. A decadent cheesecake is on the menu in many Italian American families, who may dive in after enjoying a bowl of fruit, fennel and chestnuts. Italian cheesecake does not typically contain the cream cheese or graham cracker crust found in many commercial cheesecakes. Rather, Italian cheesecakes are full of citrus flavor and made with modified pie crust. Dig into this recipe for “Torta Dolce di Ricotta” from Daniel Paterna’s “Feast of the Seven Fishes: A Brooklyn Italian’s Recipes Celebrating Food & Family” (Powerhouse Books).
Torta Dolce di Ricotta Serves 10 to 12
DIRECTIONS:
To make the crust, place the flour, sugar, and zest on a pastry board or clean, dry, flat surface. Mix thoroughly to combine. Add the butter and work it into the dry ingredients. Gather the mixture into a round and create a well in the center. Drop eggs into the well, beat with Crust: a fork while gathering the dry mixture, then knead once the dough 2 cups all-purpose flour, plus extra completely forms. Refrigerate for 30 minutes. Preheat the oven to 350 to dust board and pan 3 F. Butter and flour a 10-inch springform baking pan. Set aside. ⁄4 cup sugar Meanwhile, to prepare the filling, combine the eggs, ricotta cheese, Zest of one lemon 1 vanilla, sugar, orange zest, orange juice, lemon juice, and candied ⁄2 cup unsalted butter, softened, pear (if using) in a large mixing bowl. Mix thoroughly and set aside. plus extra to grease the pan After the 30 minutes, remove the dough from the refrigerator and 2 large eggs place it on a large board or clean, dry, flat surface, lightly dusted with Filling: flour. Using a floured rolling pin, roll the dough out into a large circle, 8 large eggs approximately 14 inches in diameter. Now roll the dough over the 3 pounds ricotta cheese, drained of excess water rolling pin and carefully unwind it over the baking pan, gently easing it 2 teaspoons vanilla to fit evenly in the bottom and up the sides of the pan. Pour or spoon 1 1 ⁄2 cups sugar the filling mixture into the crust, leaving about 1⁄4 inch below the rim of Zest of 2 oranges the pan. Place the pan in a preheated oven and bake for 1 hour and Juice of 1 orange 45 minutes, until the center is slightly firm. Cool for at least 2 hours. Juice of 1 lemon Author’s note: I have left it unrefrigerated overnight when I have baked it the 1 ⁄4 cup candied pear, chopped (optional)
INGREDIENTS:
night before to save time. Carefully run a plastic knife or rigid spatula around the sides of the pan to remove it, so that no crust is pulled away when you release the spring of the pan. Serve at room temperature.
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t’s almost impossible to beat the combination of sweet fruit and decadent desserts. This delicious recipe for Apple Cake highlights the crisp fruit but also the cinnamon sugar-flavored pastry. It’s luscious but doesn’t overdo it on the sweet meter with just the right mix of flavors. The cake is baked with the apples inside as the middle layer, which creates a moist, finished product. The apples are gooey, baked in a cinnamon sugar coating, making them a sweet and light complement to the perfectly baked cake. Start by mixing the apples with cinnamon and, of course, sugar. Set the mixture aside. Now it’s time for cake. First, mix all the dry ingredients together then mix in the wet ingredients. The secret to this cake is creating layers that will hold up. Pour half of the batter into a round springform pan first then add apple mixture and top it all with the rest of the cake batter. Finally, for a little extra sweetness, sprinkle 1 tablespoon of sugar over the top of the cake before baking. Once baked, this cake can be drizzled with icing (if you’d like) to make it an even more delightful treat to satisfy any sweet tooth. This cake is perfect for any gettogether, families looking for an after-dinner indulgence or anyone who just loves fruity desserts. It’s delectable enough for fancy occasions, but also simple enough to make at home for just a couple. With fluffy cake layers and a soft apple center, this cake does it all. Not to mention the drip of icing at the end that all but guarantees everyone will be asking for seconds.
INGREDIENTS: Apple Cake Servings: 8-16
3 cups Honeycrisp apples, peeled, cored and diced 3 teaspoons cinnamon 6 tablespoons, plus 2 cups, sugar, divided 3 cups flour 3 teaspoons baking powder 1 teaspoon salt 1 cup oil 4 eggs, beaten 1/4 cup orange juice 1 teaspoon vanilla icing (optional)
DIRECTIONS: Heat oven to 350 F. In medium bowl, mix apples, cinnamon and 5 tablespoons sugar until combined. Set aside. In large bowl, mix flour, 2 cups sugar, baking powder and salt until combined. Form well in middle of mixture. Add oil, eggs, orange juice and vanilla; mix until blended. In springform pan, pour half of batter. Add apple mixture. Pour remaining batter over apple mixture. Sprinkle remaining sugar over batter. Bake 40-50 minutes, or until top is golden brown and tester comes out clean and dry. Drizzle with icing, if desired.
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DESSERTS
Add a little sweetness to any occasion
DESSERTS
Peanut butter perfection for the holidays I
f you’ve ever taken a bite of something and the only word that came to mind was “yum,” you know what it’s like to experience this dessert. It’s fluffy, sweet, perfectly crumbly and tastes delicious. It’s rich but light. It’s a dessert that will likely never go out of style. You can stop guessing what it may be: this treat is a scrumptious bite of Fluffy Peanut Butter Pie drizzled with chocolate syrup. You will understand the craze once you sink your fork into the chilled triangle resting on your plate. With a chocolate cookie crust and a thick, delicious peanut butter filling, this pie is everything many people want in a dessert. Although it tastes like you have been in the kitchen all day, it’s a simple-to-make, delightful treat with luscious peanut butter flavor that melts in your mouth. To make this pie, remove the filling from 20 chocolate cookies and crush them with a rolling pin until they are just crumbs. Mix cookie crumbs with melted butter and mold into a pie dish to create the crust. Next, in a mixer, combine cream cheese and reserved cookie filling. Then add sweetened condensed milk, peanut butter, lemon juice and vanilla extract while you continue mixing. In a mixing bowl, beat whipping cream until stiff peaks form. Fold peanut butter mixture in with the whipping cream. Layer the peanut butter and whipping cream mixture on top of the crust in the pie pan. Chill for about 4 hours then drizzle with chocolate syrup just before serving. This dessert is perfect for anyone with a sweet tooth. House guests, birthday parties or even just a simple treat after a meal; it’s an any-occasion kind of pie.
INGREDIENTS:
Fluffy Peanut Butter Pie Servings: 6-8
20 chocolate cream-filled cookies 1/4 cup butter, melted 1 package (8 ounces) cream cheese, softened 1 cup smooth peanut butter 1 can (14 ounces) sweetened condensed milk 3 tablespoons lemon juice 1 teaspoon vanilla extract 1 cup whipping cream chocolate syrup
DIRECTIONS: Remove cream filling from chocolate cookies; set aside. With rolling pin, finely crush chocolate cookies. In medium bowl, combine finely crushed cookies with melted butter. Press crumb mixture firmly into bottom and sides of 9-inch pie plate; chill while preparing filling. In large bowl, beat cream cheese until fluffy. Add reserved cookie cream filling, peanut butter and sweetened condensed milk; beat until smooth. Stir in lemon juice and vanilla extract. In medium bowl, beat whipping cream until stiff peaks form. Fold whipped cream into peanut butter mixture. Mix until combined. Pour into crust. Chill 4 hours, or until set. Drizzle chocolate syrup over pie before serving. Cover leftovers and store in refrigerator.
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DESSERTS
A sweet treat for fall F
all is about cooler weather, football, sweaters and warm, delicious food. It’s about gathering around the table with loved ones to enjoy a snack or meal and making memories that will last a lifetime. As the weather changes, there are few better places to be than the kitchen, whipping up something amazing for all who are gathered. This season, when you’re craving something sweet, try this Pumpkin Bread with Chocolate Chips. It’s rich with lots of semi-sweet chocolate chips but also has a prominent pumpkin flavor that is hard to resist. This recipe is easy to make and provides an opportunity to get the little ones involved in the kitchen. For example, they can stir and pour those yummy chocolate chips into the batter. Made start to finish in less than an hour, this dessert gives you more time to rake leaves, carve pumpkins and cuddle up by the fireplace. It can be a perfect treat for get-togethers from parties and events to just a couple friends enjoying each other’s company. It’s light and moist with a crisp exterior. The signature pumpkin taste blends with the sweet chocolate to create a unique taste perfect for fall. (Culinary.net)
DIRECTIONS: INGREDIENTS: Pumpkin Bread with Chocolate Chips Servings: 12
Nonstick cooking spray 1-1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 2 teaspoons pumpkin pie spice 1 cup canned pumpkin 1/3 cup brown sugar 1/3 cup granulated sugar 1/2 cup vegetable oil 3 eggs, at room temperature 1/2 tablespoon vanilla extract 1 cup semi-sweet chocolate chips 1 cup mini semi-sweet chocolate chips
Martha Poppenga
605-647-2130 204 S. Main St., Lennox, SD
Preheat oven to 350 F. Spray 8-by-4-inch loaf pan with nonstick cooking spray and line with parchment paper. Set aside. In large bowl, whisk flour, salt, baking powder, baking soda and pumpkin spice. Set aside. In medium bowl, combine canned pumpkin, brown sugar, granulated sugar, oil, eggs and vanilla extract. Stir together. Stir wet ingredients into dry ingredients; mix until combined. Fold in chocolate chips. Pour batter into loaf pan. Bake 45-50 minutes until toothpick inserted in center comes out clean. Cool at least 10 minutes in pan before removing to wire rack to finish cooling.
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DESSERTS
Celebrate with a Memory-Making Mousse S
ome of the best memories throughout life stick with you forever as you play them over and over in your head and smile, thinking fondly of those times. A lot of these good memories are centered around laughs, great conversation and irresistible, mouthwatering food. Family events such as wedding showers or Mother’s Day, or the first day of spring after a bitter winter, can be reasons to celebrate and indulge in something out of the ordinary. This Dreamy Chocolate Mousse can make those special memories just a little bit sweeter. It’s rich, decadent and full of scrumptious chocolate flavor. Topped with whipped cream and shaved chocolate, it’s the perfect addition to almost any special occasion. It works as a dessert after a meal or just a special treat. It can be served at a big event or simply a Sunday afternoon at home. To start, add chocolate, marshmallows and heavy cream to a mixing bowl. Microwave until melted, about 2 minutes. Let cool for 1 hour. Pour additional heavy cream into a mixer and whip until soft peaks form. Take 1/2 cup of whipped cream and refrigerate for later. Fold half of the soft whipped cream mixture into the cooled chocolate. Once combined, add the rest of the whipped cream. Spoon the mousse into serving bowls or ramekins and refrigerate at least 2 hours. Once chilled, add toppings or reserved whipped cream and shaved chocolate, if desired. It’s easy and requires minimal ingredients, and the results are something smooth, rich and luscious. Your sense of taste will take you right back to that happy place once you take a small bite. Memories are some of the greatest gifts you get to keep forever. (Culinary.net)
INGREDIENTS: Dreamy Chocolate Mousse Servings: 4-8
8 ounces bittersweet chocolate, chopped, plus chocolate shavings (optional) 40 large marshmallows 2-1/4 cups heavy cream, divided
DIRECTIONS: In large bowl, combine chopped chocolate, marshmallows and 1/2 cup heavy cream. Microwave 2 minutes on high, or until marshmallows are melted. Let mixture cool 1 hour. Using mixer, whip 1 3/4 cups heavy cream until soft peaks form. Reserve and refrigerate 1/2 cup whipped cream for topping. In cooled chocolate mixture, fold in 2 cups whipped cream until combined. Add remaining whipped cream and mix until combined. Spoon mousse into ramekins. Refrigerate at least 2 hours. To serve, top with 1/2 cup reserved whipped cream and sprinkle with shaved chocolate, if desired.