International Holiday Cookbook / Presented by AAPN Employee Resource Group

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INTERNATIONAL HOLIDAY COOKBOOK

APPETIZERS DIVERSITY, EQUITY AND INCLUSION AFRICAN AMERICAN PROFESSIONALS NETWORK EMPLOYEE RESOURCE GROUP

Grandma’s Deviled Eggs (Vegetarian Dish)

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GRANDMA’S DEVILED EGGS This recipe comes from our Sustainability and Special Projects Manager, Marie FechikKirk. She recalls: “This recipe with the paprika and parsley reminds me of the smells of my grandmother’s kitchen. Yet, it's super accessible because it's easy to prepare, uses a limited number of ingredients, and is vegetarian and typically gluten free (if you choose gluten free mustard.) It's a good choice for a party, as it's a somewhat healthy proteinpacked appetizer, doesn't need heating or reheating, and typically gets eaten up.” Marie is pictured here with her grandmother.

Servings: 12 Ingredients: • 6 hard-boiled eggs • 2 tsp mustard (ideally, stone ground) • ¼ tsp pepper • ½ tsp vinegar • 1 Tbsp chopped fresh parsley • ½ tsp paprika Instructions: 1. Hard-boil eggs by steaming them for 13 minutes and then adding to ice cold water.

2. Cool and peel eggs, then cut crosswise. Remove egg yolks and place in a separate bowl.

3. Add the mustard, pepper, vinegar, and parsley to the egg yolks and mix well.

4. Hand press the mixture of egg yolks, mustard, and spices into the egg whites. Top with paprika.

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SALADS DIVERSITY, EQUITY AND INCLUSION AFRICAN AMERICAN PROFESSIONALS NETWORK EMPLOYEE RESOURCE GROUP

Bacon and Cashew Broccoli Salad DIVERSITY, EQUITY AND INCLUSION AFRICAN AMERICAN PROFESSIONALS NETWORK EMPLOYEE RESOURCE GROUP

BACON AND CASHEW BROCCOLI SALAD This salad comes from Jessica Cotton, GIS Technician. The recipe can be varied by adding or substituting any vegetables.

Servings: 1-4 people Ingredients Salad • 8 slices bacon, cooked and crumbled • 3 bunches fresh broccoli, chopped • 6 green onions, sliced • 1 cup Craisins or raisins • 1 cup cashews or pistachios Sweet Dressing • 1 cup mayonnaise • ½ cup sugar • 1 ½ - 2 Tbsp cider vinegar Instructions: 1. In a large bowl, toss together broccoli, onion, raisins, and nuts.

2. In a small bowl, mix dressing ingredients until sugar is dissolved.

3. Pour dressing over the salad, toss to combine.

4. Add in bacon toss again.

5. Serve room temperature or you are welcome to put it in the refrigerator and serve cold.

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Fluff Fruit Salad (Vegetarian Dish)

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FLUFF FRUIT SALAD Harry Shaposka, Project Manager, provided this recipe. Sugar-free Jell-O and Cool Whip Lite can be used to reduce the sugar content, if desired.

Servings: 4-8 Ingredients • • • • •

24 oz. cottage cheese Two 3 oz. boxes raspberry Jell-O Gelatin Dessert 8 oz. Cool Whip 16 oz. strawberries 16 oz. blackberries

Instructions 1.

2.

3.

4.

5.

Place cottage cheese in a large mixing bowl.

Slice strawberries and blackberries into smaller bite size pieces and add to mixing bowl.

Mix dry granule Jell-O into the ingredients. (Do not mix Jell-O with water).

Fold in Cool Whip.

Place in refrigerator for about an hour and serve.

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German Potato Salad DIVERSITY, EQUITY AND INCLUSION AFRICAN AMERICAN PROFESSIONALS NETWORK EMPLOYEE RESOURCE GROUP

GERMAN POTATO SALAD This family recipe was submitted by Steve Schneider, an Asset Reliability Manager at Westerly. He recommends that it is best served as a side dish with pork or ham.

Servings: 4 Ingredients • • • • • • • •

3 lbs. medium-sized, red-skinned potatoes 1 lb. of sliced bacon 2 Tbsp all-purpose flour 3 Tbsp white sugar 2/3 cup milk 1/3 cup white wine vinegar 1 bunch of green onions, chopped Salt and pepper to taste

Instructions 1. Bring a large pot of salted water to boil and add potatoes. Cook until tender but still firm, about 15 minutes. Drain, cool, and cut into bite-sized pieces.

2. Place bacon in a large, deep-dish skillet and cook over medium high heat until evenly browned. Drain, crumble, and set aside. Do not discard the bacon fat.

3. Mix the flour, sugar, milk, and vinegar and then add to the skillet, cooking in the reserved bacon fat over medium heat until dressing is thick.

4. Add bacon, potatoes, and green onions to skillet and stir until coated. If needed, you can add more milk to achieve a creamier consistency.

5. Cook until heated and season with salt and pepper. Serve warm.

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Grilled Chicken & Granny Apple Salad with Caramelized Pecans DIVERSITY, EQUITY AND INCLUSION AFRICAN AMERICAN PROFESSIONALS NETWORK EMPLOYEE RESOURCE GROUP

GRILLED CHICKEN & GRANNY APPLE SALAD WITH CARAMELIZED PECANS Shareasa Morris, a Billing Analyst at GJM, says this salad tastes great with balsamic vinaigrette, ranch dressing, red wine vinaigrette, or her personal favorite—raspberry vinaigrette.

Servings: 1-4 people Ingredients: • • • • • • • • •

4 tablespoons I Can't Believe It's Not Butter!® 2 large Granny Smith apples, cored and sliced 1 large red onion, sliced 4 grilled boneless skinless chicken breasts 5 cups mixed greens 2 cups pecans halves or pieces 1/2 cup Domino Brown Sugar 1/2 cup Craisins 1/2 cup crumbled blue cheese

Instructions: Caramelized Pecans 1. Preheat oven to 250° F 2. Combine the pecans, butter, and brown sugar in a medium skillet.

3. Cook over medium heat stirring constantly until the mixture bubbles and starts to liquefy.

4. Continue stirring until the liquid coats the nuts then remove from heat and spread caramelized nuts onto a non-stick cookie sheet.

5. Bake in oven for 15 minutes. Remove and stir nuts occasionally as it cools to break up large pieces. Ready to serve in 1 hour.

Salad Preparation 1. Rinse and dry mixed greens and place in a large salad bowl.

2. Warm grilled chicken breast and slice.

3. With clean or gloved hands grab a hand full of mixed greens and place in the center of the salad plate(s).

4. Center the sliced grilled chicken breast on top of the mixed greens.

5. Place blue cheese in the mixed greens on the side of the grilled chicken.

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6. Overlapping slightly place the apple slices in the mixed greens on the opposite side of the grilled chicken.

7. Place sliced red onions in the mixed greens at the bottom of the grilled chicken.

8. Sprinkle Craisins over the interior part of salad including grilled chicken. (try not to sprinkle on top of apples, onions, or blue cheese.

9. Sprinkle caramelized pecans on top of grilled chicken.

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The Dream Salad DIVERSITY, EQUITY AND INCLUSION AFRICAN AMERICAN PROFESSIONALS NETWORK EMPLOYEE RESOURCE GROUP

THE DREAM SALAD Angela Jones, our Senior Governmental Affairs Specialist, advises that the dressing for this salad goes a long way! As is, this recipe is both vegetarian and vegan. If desired, feta cheese can be added.

Servings: 4-8 people Ingredients: Dressing • 1/2 tsp salt • 1/2 tsp pepper • 1/4 cup olive oil • 1 tbsp. fresh parsley • 2 tbsp. sugar • 2 tbsp. rice vinegar (can also use white, apple cider, balsamic...)

Salad • Lettuce (a mix of romaine, spinach, and iceberg is nice!)

• 1 can mandarin oranges, drained • Sliced green onion, to taste • Chopped celery, to taste • Sugared almond slices (sauté almonds in butter and sugar, then refrigerate to harden) Instructions: 1. Combine dressing ingredients up to several days in advance. (The listed amount will be more than enough for a salad the size of one bunch of romaine and 1/2 head of iceberg.)

2. Slowly toss salad greens with dressing, tasting as you go, in order to avoid overwhelming with flavor. Add the toppings as desired.

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MAIN DISH DIVERSITY, EQUITY AND INCLUSION AFRICAN AMERICAN PROFESSIONALS NETWORK EMPLOYEE RESOURCE GROUP

Braai Wors (South African Sausage) DIVERSITY, EQUITY AND INCLUSION AFRICAN AMERICAN PROFESSIONALS NETWORK EMPLOYEE RESOURCE GROUP

SOUTH AFRICAN BRAAI WORS SAUSAGE Meiring Borcherds, Watershed Team Leader, shared this recipe from South Africa. He says these sausages freeze well, and are great for cooking over a fire with friends.

Ingredients: • 5 kg of ground beef • 2 kg of ground pork • 5 tablespoons of salt • 2 tablespoons of ground black pepper • ½ cup of vinegar • 8 tablespoons coriander, ground and toasted • 250 g of bacon • ½ cups of water • 100 g of casing, ½” to 1” in size • 1 cups of oats Instructions: 1. Mix all the beef and pork together, then mix in the salt, pepper, spices, and oatmeal.

2. Add water and vinegar as you mix in the ingredients.

3. Let mixture chill for two hours before starting to stuff the casings.

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Cajun Deep-fried Turkey DIVERSITY, EQUITY AND INCLUSION AFRICAN AMERICAN PROFESSIONALS NETWORK EMPLOYEE RESOURCE GROUP

CAJUN DEEP-FRIED TURKEY Crystal Davis, Watersheds Program Specialist, shares this recipe, starring Cajun flavors from Louisiana. When frying a turkey, be sure the bird is completely defrosted before cooking to avoid a dangerous fire hazard. Turkey deep-fryers should be set up outdoors.

Servings: 8+ people Ingredients: • • • • • • • • • •

¼ cup butter ¼ cup onion juice ¼ cup garlic juice ¼ cup Louisiana-style hot sauce ¼ cup Worcestershire sauce 2 Tbsp. ground black pepper 1 teaspoon cayenne pepper 7 fluid ounces beer 3 gallons peanut oil for frying, or as needed 1, 12-pound whole turkey, neck and giblets removed

Instructions: 1. Melt the butter in a large saucepan over medium heat. Add the onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, cayenne pepper and beer. Mix until well combined.

2. Use a marinade injecting syringe or turkey baster with an injector tip to inject the marinade all over the turkey including the legs, back, wings, thighs and breasts. Place in a large plastic bag and marinate overnight in the refrigerator. Do not use a kitchen trash bag. If your turkey is large, you can use an oven bag.

3. When it's time to fry, measure the amount of oil needed by lowering the turkey into the fryer and filling with enough oil to cover it. Remove the turkey and set aside.

4. Heat the oil to 365° F (185° C). When the oil has come to temperature, slowly lower the turkey into the hot oil using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in the oil. Cook for 36 minutes, or 3 minutes per pound of turkey. The turkey is done when the temperature in the thickest part of the thigh reaches 180° F (80° C). Turn off the flame and slowly remove from the oil, making sure all the oil drains out of the cavity. Allow to rest on a serving platter for about 20 minutes before carving

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Extra Tender Stuffed Cabbage DIVERSITY, EQUITY AND INCLUSION AFRICAN AMERICAN PROFESSIONALS NETWORK EMPLOYEE RESOURCE GROUP

EXTRA TENDER STUFFED CABBAGE This recipe comes from Eastern Europe, and was shared by Alison Schreiber, Project Manager III in Engineering & Construction. She says her cousins have proclaimed her stuffed cabbage to be as good as grandma’s! She also advises that looser, less dense cabbage heads will soften more easily.

Servings: 8+ people Ingredients For a party batch (40 stuffed cabbages) • Approximately 2 heads cabbage • 5 lbs. lean ground beef and/or ground pork (I use 1/2 beef, 1/2 pork) • 2 ½ cups uncooked rice • 5 eggs • 30 oz. tomato sauce, divided • 4 medium onions, chopped into small pieces • Scant 2 tsp. black pepper • 1 ½ tsp. garlic powder • 1 tsp. salt For a dinner batch (16 stuffed cabbages) • Approximately 1 head cabbage • 2 lbs. lean ground beef and/or ground pork • 1 cup uncooked rice • 2 eggs • 15 oz. tomato sauce, divided • 2 medium onions, chopped into small pieces • ¾ tsp. black pepper • ½ to ¾ tsp. garlic powder • ¼ to ½ tsp. salt Instructions 1. Cut out the core(s) of the cabbage head(s). Put one cabbage head at a time into a large pot, fill the pot with water, and bring the water to a boil. Gently remove the cabbage leaves, one at a time, when they are ready to release easily from the head. Try not to tear the leaves. Put the leaves aside on a plate as you remove them.

2. While the cabbage is softening, prepare the meat mixture. In a small bowl, combine the black pepper, garlic powder, and salt. In a large bowl, mix the ground beef and/or pork, DIVERSITY, EQUITY AND INCLUSION AFRICAN AMERICAN PROFESSIONALS NETWORK EMPLOYEE RESOURCE GROUP

uncooked rice, eggs, chopped onions, half of the tomato sauce, and the pepper/garlic/salt mixture. I always mix with my hands and believe that it works best that way.

3. Place about 1/3 cup of the meat mixture on each cabbage leaf. The exact amount of meat mixture needed will vary depending on the size of the leaf. Do not overstuff. The mixture will expand.

4. Roll the cabbage leaf around the meat mixture, overlapping the cabbage as little as possible. Tuck the ends into the meat.

5. Place the cabbage rolls into a Crock Pot or other slow cooker. For a party batch, you will need to use two slow cookers or place half of the cabbage rolls in the oven at a low temperature. If you put a whole party batch in one slow cooker, the cabbage rolls at the bottom will flatten. (I learned that the hard way!) Pour the remaining tomato sauce over the cabbage rolls. Cook on low for at least 8 hours.

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Meat Loaf DIVERSITY, EQUITY AND INCLUSION AFRICAN AMERICAN PROFESSIONALS NETWORK EMPLOYEE RESOURCE GROUP

MEATLOAF This classic American recipe comes from Denise Phillips, an Environmental Compliance Inspector. She says, “I like to switch out the type of onions and the topping for the meat loaf. For example, try green onions or making your own glaze.”

Servings: 1-4 people Ingredients: • • • • • • • • • • •

2 eggs 2 ½ lbs. ground beef ½ cup salsa ½ cup ketchup ½ cup sweet onion ½ cup red bell pepper ¼ cup green bell pepper ¼ cup yellow onion ½ cup dried breadcrumbs 2 minced garlic cloves Seasoning for the meat (salt, pepper, garlic powder, or any other seasoning you like)

Instructions: 1.

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6.

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Preheat oven to 350° F and grease a loaf pan.

Chop bell peppers and onions.

Season the meat to your liking.

In a large bowl mix all the ingredients except for the ketchup.

Put mixture into loaf pan.

Bake for 1 hour and 35 minutes, drain liquid, transfer meat loaf out of the pan.

Spread the ketchup on top of the meat loaf and serve.

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PANCIT CANTON (FILIPINO STIR-FRIED NOODLES) DIVERSITY, EQUITY AND INCLUSION AFRICAN AMERICAN PROFESSIONALS NETWORK EMPLOYEE RESOURCE GROUP

PANCIT CANTON (FILIPINO STIR-FRIED NOODLES) Lita Laven, Project Manager in Engineering & Construction, shared this recipe from her childhood. She says, “Growing up we had a mix of traditional and Filipino food during the holidays. I usually swap out the shrimp with cubed pork tenderloin. My kids really like this dish so I’m planning to have it as part of 2020 holiday meals.”

Servings: 4-8 people Ingredients: • 1 cup cabbage, thinly sliced • 1 cup baby bok choy • 1 cup carrots • 1 cup green beans, sliced on the bias • ½ cup chopped celery, sliced on the bias • 2 Tbsp olive oil • 1 cup finely chopped yellow onion • 3 tsp minced garlic (2-3 cloves) • ½ lb. shrimp, peeled and deveined • ½ lb. pork tenderloin sliced into thin, 2-inch pieces • Kosher salt to taste • Freshly ground black pepper to taste • 2 cups low sodium chicken broth • 1 cup water • 2 Tbsp soy sauce • 1 Tbsp Worcestershire sauce • 8 oz Pancit Canton flour noodles (227 grams) • ¼ cup chopped cilantro • Lemon or kalamansi slices for serving Instructions: 1. Bring 5 cups of water in a pot to boil. As the water heats up, prepare an ice bath in a large bowl and a paper towel lined plate and set aside. Once the water comes to a boil, salt the water with about a tablespoon of salt and drop in the vegetables, blanching for about 1 minute. Use a slotted spoon to transfer the vegetables into the ice bath and let it sit for 2 minutes. When the vegetables are cool, drain the vegetables, place on the lined plate, and set aside.

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2. Heat the olive oil in a wok over medium-low heat. When the oil is hot, add the onion and garlic, and cook for about 3 minutes, or until the onion is translucent.

3. Add the shrimp to the pan and let it cook for about a minute or until it just turns pink and it curls up. Using a slotted spoon, remove from the wok and set aside.

4. Add the pork, season lightly with salt and pepper, and cook for about 2 minutes, stirring periodically. Stir in the chicken broth, water, soy sauce and Worcestershire sauce and bring to a boil. Let it simmer for about 5 minutes.

5. Add the noodles into the wok, tossing the noodles as it absorbs the sauce. If you find that the noodles are too dry, add a little water if necessary. When the noodles are soft, stir in the reserved vegetables and shrimp, tossing to combine. Cook for about another minute more.

6. Transfer the pancit to a serving dish, garnish with cilantro. Serve immediately, with a squeeze of lemon juice to taste.

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SIDE DISHES DIVERSITY, EQUITY AND INCLUSION AFRICAN AMERICAN PROFESSIONALS NETWORK EMPLOYEE RESOURCE GROUP

Grandma's Haluski (Vegetarian Dish)

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GRANDMA’S HALUSKI Marie Fechik-Kirk also submitted this Eastern European/Slovak recipe, which was a common side dish at her grandmother’s house. She says, “It's changed over the years, as my great grandmother would make her own dumplings instead of using noodles. I personally like the egg noodles as there's some protein to it, and it's much easier. I also prefer a heavy hand with the parsley and the garlic. You can totally use olive oil, or Earth Balance to make it vegan, however, I prefer my grandma and great grandmother's butter filled version.”

Servings: 4-8 people Ingredients • • • • • • • •

Head of cabbage 2-3 yellow onions 16 oz egg noodles 1 stick of butter Salt to taste (½ - 1 tsp) Pepper to taste (¼ - ½ tsp) 1 tsp garlic powder Parsley (1 - 2 tsp dried, or 1 - 2 Tbsp fresh)

Instructions 1. Boil water and cook noodles. While the noodles are cooking, shred head of cabbage & chop onions.

2. Melt a stick of butter in a large skillet, add the onion and sauté.

3. Add the shredded cabbage to the skillet and cook at medium heat until the cabbage is soft.

4. Add the cooked noodles and seasonings to the skillet.

5. Stir frequently until mixed and heated.

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Lokshun Kugel (Vegetarian Dish)

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LOKSHUN KUGEL Robin Rupe, a Project Manager in Engineering & Construction, offers this Eastern European, vegetarian-friendly noodle dish.

Servings: 8+ people Ingredients: • • • •

12 oz. package wide noodles ½ pt. sour cream 1 large container of creamy cottage cheese 2 eggs

Instructions: 1.

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Preheat oven to 350° F and grease a 9” x 13” pan.

Boil noodles according to package. Drain.

Mix noodles with sour cream, cottage cheese, and eggs.

Bake for about an hour.

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DESSERT DIVERSITY, EQUITY AND INCLUSION AFRICAN AMERICAN PROFESSIONALS NETWORK EMPLOYEE RESOURCE GROUP

Aebleskiver (Danish doughnuts) DIVERSITY, EQUITY AND INCLUSION AFRICAN AMERICAN PROFESSIONALS NETWORK EMPLOYEE RESOURCE GROUP

AEBLESKIVER (DANISH DOUGHNUTS) This dessert from Denmark was shared by Katie Waag, Assistant General Counsel for the District. She describes Aebleskiver to be, “like doughnut holes, but sweeter and traditionally served with glogg (a spiced, usually alcoholic, mulled wine or spirit) during the Advent.” These treats are cooked in a cast iron pan that resembles an egg poacher.

If you would like to borrow her pan, send Katie an email � Yield: 3 dozen Ingredients: • • • • • • • • • • •

3 egg whites, room temperature 3 egg yolks 1/2 cup sour cream 1 cup buttermilk 5 Tbsp. cold water 2 cups flour 1 tsp. baking soda 1 ½ tsp. baking powder 1/4 tsp. salt 1 tbsp. sugar 1/2 tsp. cardamom or 1/2 tsp. grated lemon rind, powdered sugar, syrup, or jelly

Instructions: 1. Beat egg whites until stiff.

2. Beat egg yolks with sour cream, buttermilk and water.

3. Sift together flour, baking soda, baking powder, salt, sugar and cardamom or lemon rind.

4. Gradually add dry ingredients to buttermilk mixture, mixing until smooth. Fold in egg whites.

5. Heat about one and 1/2 tsp. melted butter in each hole of Aebleskiver pan. Rotate pan to coat inside of each hole. Fill holes about 3/4 full of batter. Cook over moderate heat on top of stove until bubbly. Turn balls with a knitting needle or ice pick. Continue to cook until balls are brown on other side.

6. Roll balls in powdered sugar. Serve with hot syrup or jelly to be eaten with fork.

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Blueberry Cream Cheese Cookies with a Lemon Glaze DIVERSITY, EQUITY AND INCLUSION AFRICAN AMERICAN PROFESSIONALS NETWORK EMPLOYEE RESOURCE GROUP

BLUEBERRY CREAM CHEESE COOKIES WITH LEMON GLAZE Joyce Guardado also submitted this delicious cookie recipe.

Servings: 4-8 people Ingredients Cookies • 1 cup sugar • ½ cup butter, softened • 4 oz cream cheese • 1 egg • 1 tsp vanilla • 2 ½ cups flour • 1 tsp baking soda • 1 tsp baking powder • ¼ tsp salt • 2 cups blueberries Lemon Glaze • 1 ½ cup powdered sugar • 1 Tbsp lemon juice • 1 Tbsp milk • 1 tsp vanilla • Zest of one lemon Instructions 1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper 2. In a large bowl cream together the sugar, butter, and cream cheese until smooth. Add in egg and vanilla and beat until mixed well.

3. In another medium bowl combine flour, baking soda, baking powder, and salt. Beat the dry ingredients into the wet ingredients until mixed well. Gently fold in the blueberries.

4. Drop tablespoon size of dough onto the cookie sheet. Bake for 10-12 minutes. Let cool on a wire rack.

5. To make the glaze, whisk together the powdered sugar, lemon juice, milk, vanilla, and lemon zest. Drizzle on top of baked cookies.

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Irish Bread DIVERSITY, EQUITY AND INCLUSION AFRICAN AMERICAN PROFESSIONALS NETWORK EMPLOYEE RESOURCE GROUP

IRISH BREAD Joyce Guardado, Executive Assistant in Watershed Programs, shared her grandmother’s recipe that comes from County Mayo, Ireland. Often, she would put green food coloring in the batter.

Servings: 8+ people Ingredients: • • • • • • • • • •

2 ½ cup flour ½ cup sugar ¼ cup butter 1 ½ cup buttermilk 1 egg ½ tsp baking soda 2 tsp baking powder 1 tsp salt 1 cup currants 1 cup raisins

Instructions: 1. Preheat oven to 375°F. Grease a loaf pan, or 9x9 pan, or cupcake tins.

2. Sift together flour, baking soda, baking powder, and salt and set aside.

3. Cream butter and sugar. Add buttermilk and well-beaten egg to sugar and butter and mix well.

4. Add dry ingredients to wet ingredients and mix until moist. Add currants and raisins.

5. Place dough in prepared pan. Brush the top with melted butter and sprinkle with sugar.

Bake at 375 for 30 minutes, turn oven down and bake additional 30 minutes at 325.

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Kolachi Cookies DIVERSITY, EQUITY AND INCLUSION AFRICAN AMERICAN PROFESSIONALS NETWORK EMPLOYEE RESOURCE GROUP

FRAN’S KOLACHI COOKIES “This recipe has been handed down from my mother to our family,” says Frances Mackovjak, Compensation & Benefits Administrator II. “I'm assuming she got it from a cookbook in her youth. It's a bit tedious but well worth the effort!”

Servings: 2 dozen Ingredients: Single Batch • 3 oz. cream cheese • ¼ lb. butter • 1 cup flour Double Batch • 8 oz. cream cheese • ½ lb. + 2 Tbsp butter • 2-2/3 cup flour 1 jar or can of filling such as apricot jam or nut filling Instructions 1. Combine cream cheese, butter, and flour and mix until smooth dough forms. NOTE: If dough is too warm after combining ingredients, wrap in plastic wrap and refrigerate for 15 - 30 minutes.

2. Roll the dough on a flat, floured surface to approximately 1/8th inch thick. The dough should be thin enough that it will bake through, but not so thin that it is see-through.

3. Cut into 3” squares.

4. Place about a teaspoon of filling in the center of each square.

5. Take opposite corners and fold over each other. Pinch edges closed to keep the filling in.

The cookie should look like a baby blanket. Repeat for all squares.

6. Bake at 350 degrees for 10 - 12 minutes.

7. Once baked, dust with powdered sugar if desired.

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JANET’S KOLACHI COOKIES Janet Popielski, Stormwater Program Manager, also submitted a kolachi recipe. She suggests using apricot or raspberry for the fruit filling.

Servings: 8+ people Ingredients: • 8 ounces cream cheese • 1 ½ cups butter • 3 cups flour • ½ tsp salt • 1 egg white (to seal the edge after folding) • Canned apricot, raspberry or other fruit filling Instructions 1. Bring cream cheese and butter to room temperature.

2. Cream the cream cheese and butter until light and fluffy.

3. Stir in flour and salt.

4. Wrap in plastic wrap and chill for an hour.

5. Preheat oven to 350°F. 6. Roll out the dough by first dusting the surface (mat or countertop) with granular sugar.

7. Roll to ¼ inch and cut into 2-inch squares.

8. Place a ½ to 1 teaspoon of filling in the center of each square. Adjust the amount of filling if it runs out during baking.

9. Fold over opposite corners and seal well, dab a little bit of egg white on the corner to help seal during baking.

10. Bake for 15 minutes or until corners just begin to brown.

11. Cool on a rack and dust with powdered sugar.

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Not Yo’ Mama’s Apple Pie! DIVERSITY, EQUITY AND INCLUSION AFRICAN AMERICAN PROFESSIONALS NETWORK EMPLOYEE RESOURCE GROUP

NOT YO’ MAMA’S APPLE PIE! This twist on a classic apple pie comes from Angela Jones. She suggests serving with vanilla ice cream and caramel sauce, or sea salt caramel ice cream!

Servings: 4-8 people Ingredients: • • • • • • • • • • •

5-6 lbs. Granny Smith apples, peeled, cored, and sliced 5 cups white sugar 1 cup brown sugar 1 cup flour ½ cup butter ½ cup golden raisins Cinnamon, to taste Nutmeg, to taste 1 Tbsp lemon juice 1 egg white 2 boxes Pillsbury ready-made crusts, one cut into strips for lattice design

Instructions: 1. Preheat oven to 375° F. 2. Layer apples, butter, sugar, cinnamon, and nutmeg in a 5qt Dutch oven.

3. Over medium heat, bring apples to a simmer and cook until they become soft. Add in the flour to thicken up the sauce.

4. Butter a glass baking dish and gently place bottom layer of crust in the dish.

5. Pour apple mixture into pie dish.

6. Cover with top layer of crust in lattice design 7. Brush top layer of crust with egg white, and sprinkle brown sugar, cinnamon, and nutmeg on top of crust.

8. Place foil around the edges of the pie to keep from burning, and bake for 25 mins.

9. Reduce oven temperature to 350° F and bake for 45 minutes. Remove foil and continue to bake for 35 minutes.

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Pumpkin Cranberry Bread DIVERSITY, EQUITY AND INCLUSION AFRICAN AMERICAN PROFESSIONALS NETWORK EMPLOYEE RESOURCE GROUP

PUMPKIN CRANBERRY BREAD Kamell Jones, a GIS Technician, got this recipe when she worked at Huntington Bank on 9th St in the 1990’s. She says her former manager would bring some into the office, and everyone loved it. She now makes it for her own family every Thanksgiving.

Yield: two loaves Ingredients: • • • • • • • • • •

3 cups all-purpose flour 1 tablespoon plus 2 teaspoons pumpkin pie spice 2 teaspoons baking soda 1 ½ teaspoons salt 3 cups granulated sugar 1 can (15 ounces) canned pumpkin 4 large eggs 1 cup vegetable oil ½ cup orange juice or water 1 cup sweetened dried, fresh, or frozen cranberries (can mix and match)

Instructions: 1.

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Preheat oven to 350° F. Grease and flour two 9” x 5” loaf pans.

Combine flour, pumpkin pie spice, baking soda and salt in large bowl.

Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended.

Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries.

Spoon batter into prepared loaf pans.

Bake for 60-65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes before removing and leaving to cool completely.

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Texas Sheet Cake DIVERSITY, EQUITY AND INCLUSION AFRICAN AMERICAN PROFESSIONALS NETWORK EMPLOYEE RESOURCE GROUP

TEXAS SHEET CAKE This southern dessert shared by Angela Jones is a crowd-pleaser!

Servings: 8+ people Ingredients: Cake • 1 cup butter or margarine • 1 cup water • 4 Tbsp cocoa powder • 2 cups sugar • 2 cups flour • ½ tsp salt • 1 tsp baking soda • 2 eggs • ½ cup sour cream • 1 tsp vanilla Frosting • ½ cup butter or margarine • 4 Tbsp cocoa powder • 6 Tbsp milk • 1 lb confectioner’s sugar, sifted • 1 tsp vanilla • 1 cup nuts (optional) Instructions: 1. Preheat oven to 350° F. Grease a jellyroll pan.

2. In a pot, melt 1 cup butter or margarine. Add water and cocoa, then bring to a boil.

3. Take off heat and add sugar, flour, salt, baking soda, eggs, sour cream, and vanilla. Stir until combined and smooth, using a hand mixer if needed.

4. Pour mixture into prepared pan and bake for 20 minutes.

5. While the cake is baking, prepare the icing. In the same pot used for the batter, melt ½ cup butter. Add cocoa and milk. Take off heat and add confectioner’s sugar, vanilla, and optional nuts.

6. Remove cake from oven when a tester stuck in the middle comes out clean. Pour the icing on top as soon as the cake comes out of the oven.

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Three Kings' Cake (Vegetarian Dish)

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THREE KINGS’ CAKE This dessert was shared by Jeroen Van Acker, a Lab Data Specialist. He says, “This pie is only made by bakeries in Belgium once a year, on January 6th, for Three Kings Day. The cake takes its name from the biblical Kings, comes with a crown, and has a trinket baked into it. Whoever gets the slice with the trinket in it gets to wear the crown and be ‘king’ for the day. It is very popular amongst children.” To convert this recipe, 1 oz=28.35 grams Servings: 1 pie, which serves 4-8 people Ingredients: For the Frangipane stuffing • 100 gr butter, softened • 62.5 gr sugar • 1 egg • 62.5 gr lukewarm milk • 50-50 mix (sugar and almond powder): 125 gr total weight (62.5 gr sugar mixed with 62.5 gr almond) • 100 gr flour • Almond extract For the pie • 2 sheets of ready-to-go puff pastry dough • 1 egg yolk, for an egg wash • 50 gr melted butter (to brush the inside of both dough sheets) • 150 gr apricot jam Instructions 1.

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Preheat the oven to 200° C / 400° F. Cream softened butter in a bowl with the sugar. Add the egg and keep stirring.

Add the milk, 50-50 mix, flour, and almond extract. Mix to combine.

Cover a baking pan with parchment paper. Place one sheet of dough on the paper and prick enough holes in the dough.

5. Add some water to the egg yolk to make an egg wash, and brush the edges of the dough (about 1.5 cm/half an inch).

6. Brush the rest of the dough with the melted butter.

7. Spread the apricot jam on the dough sheet and then cover the jam with the frangipane stuffing, leaving space around the edges.

DIVERSITY, EQUITY AND INCLUSION AFRICAN AMERICAN PROFESSIONALS NETWORK EMPLOYEE RESOURCE GROUP

8. Brush the edges of the second pastry sheet with the egg wash, and the rest of the dough with the melted butter. Place this sheet upside down on the other sheet, so that the brushed side is on the inside of the pie. If helpful, the second sheet can be trimmed slightly smaller to fit better. Close the pie by folding the edges of the bottom sheet up over the top, and tighten it by pressing on it.

9. Brush the surface of the pie with egg wash. Poke four holes in the dough so air can escape.

10. Bake pie at 200째 C/400째 F for 15 minutes. Lower the temperature to 175째 C/350 째F and let the pie bake for another 20-25 minutes, or until the puff pastry dough has turned golden brown.

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Healthy Ingredients Substitutes DIVERSITY, EQUITY AND INCLUSION AFRICAN AMERICAN PROFESSIONALS NETWORK EMPLOYEE RESOURCE GROUP

DIVERSITY, EQUITY AND INCLUSION AFRICAN AMERICAN PROFESSIONALS NETWORK EMPLOYEE RESOURCE GROUP