Panorama shares holiday reci

GRANDMA ELSIE’S CHOCOLATE CHIP COOKIES recipe and photo by | ETHAN WILLICK

RECIPE

1) In a large bowl, cream Crisco, sugar, brown sugar and vanilla together with a fork. 2) Stir in eggs, flour and baking soda and mix until semi-homogeneous. 3) Mix in chocolate chips and coconut until a crumbly dough forms. 4) Form dough into balls the size of ping-pong balls and place on a greased baking sheet two inches apart. 5) Bake at 350 degrees for about 20 minutes or until golden brown. Cut apart and serve warm or freeze for up to six months. minutes or until just golden around the edges. Let cool

INGREDIENTS

1 c. Crisco ½ c. sugar 1 c. packed brown sugar 1 t. vanilla 2 eggs 2 ¾ c. flour 1 t. baking soda 12 oz. bag of chocolate chips 7 oz. flake coconut

WRAPPED UP RECIPES

RECIPE INGREDIENTS

1) In the bowl of a stand mixer, 1 c. butter mix butter and brown sugar ¼ c. brown sugar until combined. Beat in eggs 2 large eggs one at a time until fluffy. 2 t. vanilla 2) Add vanilla, salt and baking powder and mix well. By hand, gently fold in flour until a dough forms and no dry clumps remain. 3) Mix in toffee, chocolate chips and pecans until well incorporated. 4) Form dough into balls and place on a parchment covered baking sheet. 5) Bake at 350 degrees for 14 ½ t. salt 1 t. baking powder 2 ¼ c. flour 1 c. toffee bits 2 ½ c. semisweet chocolate chips 1 c. chopped pecans recipe and photo by | MARISSA MATHIESON

ETHAN WILLICK

slightly. Best served warm. MARISSA MATHEISON recipe and photo by | MARISSA MATHEISON

KAREN’S CHOCOLATE CHIP TOFFEE COOKIES 18 A & E SPREAD DESIGN BY TARIQ LASHLEY & EMILY WALKER

PEPPERMINT FUDGE recipe and photo by | LUCY LOCHMOELLER

INGREDIENTS

1 can sweet condensed milk 3 c. chocolate 1 t. peppermint extract Crushed candy canes Cwhocolate bars (chopped)

INGREDIENTS

10 c. popped popcorn 12 oz. vanilla candy melts 5 candy canes (finely crushed) ½ c. good quality chocolate chips

RECIPE

1) Cover a pan with tin foil and spray with oil to prevent stickage. 2) On low heat, gradually melt the chocolate of your choice and add in the can of sweetened condensed milk. Stir until chips are fully melted and it is smooth. 3) Pour the mixture into the greased pan and spread out the mixture evenly. Quickly add the crushed peppermints and the chopped chocolate bar. 4) Chill in the fridge for at least 2 hours.

LUCY LOCHMOELLER

Panorama staffers share their favorite holiday recipes

5) Cut and enjoy!

RECIPE

1) Melt the candy melts according to the package, then pour over popcorn and toss evenly. 2) Add all but 1 tablespoon of the candy canes and toss to coat. Spread on large-rimmed, parchment-lined baking sheets. 3) Melt chocolate chips on in the microwave in 30 second intervals, stirring between intervals. 4) Drizzle the chocolate over the popcorn with a spoon. Sprinkle remaining 1 tablespoon of candy cane over chocolate. Allow chocolate to set, then break into pieces.

DOMENIC FENOGLIO

recipe and photo by | DOMENIC FENOGLIO HOLIDAY PEPPERMINT BARK POPCORN 12.14.20 19