Holiday Family Treats

FAMILY

holiday

TREATS D E S I G N E D

B Y

K R I S T E N

R U T H E R F O R D

WELCOME TO MY FAMILY’S HOLIDAY TRADITION We are all about family and celebrating the holidays together one way or another, even if its not on Christmas day. In this book are some of our favorite recipes that we make at our annual family baking day. Each year we get together on a day in December and the families makes several batches of their favorite holiday treat. At the end, we each take home some of every kind of treat. Then we load up in the trucks and drive out to the woods to cut down our Christmas trees in the dark.

CONTENTS

A

ANDERSON

o

ORCHARD

4

r

RUTHERFORD

18

A ADAMS

8

b

BRADLEY

26

14

G

GRAMMY B E R TA

30

Anderson T I F F A N Y, E R I C & S V E N

4 | Family Name

Sugar Cookies ½ cup butter or margarine, softened 1 cup sugar 1 egg ¼ cup milk ½ tsp vanilla 1 tsp baking powder ½ tsp salt 2¼ cup all purpose flour ½ tsp orange zest, optional

1 Cream butter and sugar.

2 Add egg, milk and vanilla 3 Stir in flour with baking powder and salt; blend into creamed mixture

4 Divide in half. Cover and chill for 1 hour 5 On a lightly floured surface, roll each half to

TEMPERATURE 375º

TIME THIN 7-8 MINUTES THICK 10-12 MINUTES

desired thickness. Thinner cookies will be crisper than thicker ones

6 Cut into desired shape with cookie cutters 7 Place on ungreased cookie sheet 8 Bake. Cool on a wire rack.

Makes 4 –4 1/2 dozen thin cookies or 3 dozen thick cookies

Andersons | 5

Spritz 1 cup butter or margarine, softened 1 cup sugar 1 egg 1 tsp vanilla or ½ tsp almond extract 21∕3 cup all purpose flour ½ tsp baking powder ¼ tsp salt

1 Cream butter and sugar 2 Blend in egg and flavoring 3 Combine dry ingredients in a separate bowl 4 Then stir dry ingredients into creamed mixture.

TEMPERATURE: 400°

TIME: 7-8 MINUTES

Mix well

5 Do not chill the dough. Pack dough, Half at a time, in a cookie press

6 Press into desired shapes on an ungreased

cookie sheet. If desired, sprinkle with sprinkles before baking

7 Bake. Then cool on a wire rack Makes about 6 dozen

NOTE Recipe is to be used for a cookie press

6 | Andersons

Andersons | 7

Orchard CAITLIN & BRANDON

8 | Family Name

Pumpkin

Chocolate chip cookies 1 cup unsalted butter, softened 1 cup white sugar 1 cup light brown sugar 2 large eggs 1 tsp vanilla extract 1 cup canned pumpkin 3 cups all-purpose flour 2 tsp baking soda ½ tsp salt 1 tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground nutmeg ¼ tsp ground cloves 2 cups milk chocolate chips, not semisweet

1 Spray cookie sheets with nonstick spray or line them with parchment paper.

2 Using a mixer, beat the butter until smooth.

3 Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy.

4 Beat in the eggs 1 at a time, then mix in the

TEMPERATURE 350º

TIME 15 MINUTES Makes 60 cookies

vanilla and pumpkin puree.

5 In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.

6 Slowly beat the flour mixture into the batter in thirds. Stir in the chips.

7 Scoop the cookie dough by heaping

tablespoons onto the prepared cookie sheets and bake.

8 Remove the cookies from oven. Let them rest for 2 minutes and cool them on wire racks.

Orchards | 9

Peppermint-Chocolate Sandwich Cookies 1 (16.5 ounce) tube refrigerated of sugar cookie dough ¼ cup all-purpose flour plus extra for dusting 2 cups semisweet chocolate chips, divided ¼ cup heavy cream 1 tsp pure peppermint extract 1 tsp vegetable oil

1 Line two baking sheets with

to a wire rack to cool completely.

2 In a medium bowl, knead together

baking sheet

the cookie dough and ¼ cup flour until smooth.

6

the chocolate has melted and the

Using a 2 ½-inch cookie cutter, cut together any scraps of dough and pastry circles until there are 24 pieces in total.

4 Place the dough circles on the

prepared baking sheets and bake until the cookies are slightly golden around the edges.

5 Cool for 10 minutes and transfer

chips and the cream in a small of simmering water and stir until

out the dough to ¼-inch thick.

out circles from the dough. Knead

Combine 1 cup of chocolate bowl. Place the bowl over a pan

3 Lightly flour a work surface. Roll

roll out again. Continue to cut out

10 | Orchards

Reserve 1 parchment paper-lined

parchment paper.

mixture is smooth

7 Whisk in the peppermint extract

and refrigerate the mixture for 1 hour

8

Using a ½-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies

9 Place the remaining cookies on top and gently squeeze to distribute

the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes.

10 Combine the remaining

chocolate chips and the vegetable oil in a small bowl.

Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the

TEMPERATURE 350º

TIME 10 MINUTES DECORATING SUGGESTION: Crushed candy canes or peppermint candies; white, red and green sprinkles; or red and green decorating sugar SPECIAL EQUIPMENT: 2 ½-inch round cookie cutter, and a ½-ounce cookie scoop

baking sheet

11 Sprinkle the tops with crushed candy canes or peppermint

candies. Refrigerate until firm, about 1 hour

Orchards | 11

PB & J C 1 cup smooth peanut butter ½ cup light brown sugar 1 tsp baking soda 1 large egg ¼ cup raspberry jam

o o k i e s

1 Lightly grease a cookie sheet with butter.

2 Combine in a medium mixing bowl 1 cup

smooth peanut butter, brown sugar, baking soda, and egg.

3 Roll into 12 balls and evenly space on the cookie sheet.

4 Slightly press cookies down and make a small indentation with index finger.

5 Place 1 teaspoon jam in the indentation.

6 Bake. Let cool on the pan for 5 minutes. Transfer to a wire baking rack to cool completely.

Makes 12 cookies

12 | Orchards

TIME 15 MINUTES

TEMPERATURE 325º

Orchards | 13

ADAMS KENDALL, JAKE & CALLIE

14 | Family Name

Pudding No-Bake 2 cups white sugar ¾ cup butter ½ (12 ounce) can evaporated milk 1 (3.4 ounce) package instant butterscotch pudding mix 3½ cups quick oats

Oatmeal

Cookies

1 In 3 quart microwaveable bowl, combine the sugar, butter and evaporated milk.

TEMPERATURE HIGH POWER

2 Cook on high power for 2 to 5 minutes, stirring occasionally until the mixture comes to a rapid boil. Allow the mixture to boil undisturbed for 20 to 30 seconds.

3 Remove from heat and stir in the instant pudding and oatmeal.

4 Spoon onto waxed paper lined cookie sheets.

Allow to sit at least 15 minutes or until firm.

TIME 2-5 MINUTES

NOTE recipe is written for microwave use. You can adapt it for the stove by melting ingredients in a sauce pan over medium heat

Adams | 15

Amaretto Brownies 1½ cups chocolate syrup

1 Mix chocolate syrup, flour, white sugar, ½ cup

1 cup all-purpose flour

a bowl until smooth and spread into prepared

1 cup white sugar ½ cup butter 4 eggs 1 tsp vanilla extract ½ tsp salt 2 cups confectioners’ sugar ½ cup butter ¼ cup amaretto liqueur 3 drops almond extract 1 cup chocolate chips 2 tbls butter

16 | Adams

butter, eggs, vanilla extract, and salt together in baking pan.

2 Bake in a greased 13x9 pan the preheated oven until the top is dry and the edges have started

to pull away from the sides of the pan, 30 to 45 minutes.

3 Allow to cool completely.

4 Beat confectioners’ sugar, ½ cup butter,

amaretto liqueur, and almond extract in a bowl until smooth; spread over cooled brownies.

5 Stir chocolate chips and 2 tablespoons butter together in a saucepan over low heat until melted and smooth, 1 to 2 minutes.

6 Let cool slightly and drizzle over frosted brownies.

TEMPERATURE 350º

TIME 30-45 MINUTES Makes 24 serving

Adams | 17

Rutherford D A R T, M A N D Y & S T E P H E N

18 | Family Name

Chocolate Chex Mix 9 cups of Chex cereal 1 cup chocolate chips ½ cup peanut butter ¼ cup of margarine 1 tsp vanilla 1½ cups powdered sugar

1 Put cereal in a large clean zip lock bag. In a

microwave safe bowl, blend chocolate chips,

TEMPERATURE HIGH POWER

peanut butter and margarine.

2 Microwave on high for 1-2 minutes.

3 Stir well until smooth. Then stir in vanilla.

4 Pour over the cereal in the zip lock bag 5 Toss gently until all pieces are covered. Then

TIME 1-2 MINUTES

add powered sugar and toss until all pieces are covered to your liking. Let cool

Rutherfords | 19

RUTHERFORD MARK, KAREN, KRISTEN & EMMA

20 | Rutherfords

Mixed 1½ cups all-purpose flour ¾ cup packed brown sugar ¼ tsp salt ½ cup plus 2 tbls cold butter or margarine 1 can (11½ oz.) mixed nuts 1 cup butterscotch chips ½ cup light corn syrup

nut bars Nut

1 In a bowl, combine flour, sugar and salt.

2 Cut in ½ cup of butter until mixture resembles course crumbles

3 Press into a greased 13x9 baking pan and bake.

4 After taking the crust out of the oven, sprinkle with nuts

5 In a saucepan, melt butterscotch chips over low

TEMPERATURE 350º

TIME 10 MINUTES

Note This recipe can also be made using chocolate chips rather than butterscotch.

heat. Add corn syrup and remaining butter and mix well.

Makes about 3½ dozen

6 Pour Butterscotch mixture over the nuts and bake for another 10 minutes.

Rutherford | 21

Monster cookies monster 2

2 cups creamy peanut butter

1 In a large bowl, cream the peanut butter, butter,

⁄3 cup butter, softened

2 Beat in the eggs, baking soda, vanilla and corn

11∕3 cups sugar 11∕3 cups packed brown sugar 4 eggs 2½ tsp baking soda 1 tsp vanilla extract 1 tsp light corn syrup 6 cups old-fashioned oats 1 cup semisweet chocolate chips 1 cup dark chocolate M&M's

22 | Rutherford

sugar and brown sugar until light and fluffy. syrup.

3 Add oats and mix well.

4 Stir in chocolate chips and M&M's.

5 Cover and refridgerate for 1 hour.

6 Drop by ¼ cupfuls 3 inches apart onto ungreased baking sheet.

7 Bake until edges are lightly browned.

8 Cool for 5 minutes before removing from pans to wire racks to cool completely.

TEMPERATURE 350°

TIME 14-18 MINUTES

Rutherford | 23

Dipped Pretzels pretzels mini pretzels almond bark (chocolate or vanilla)

1

Break almond bark into chunks and melt them in a double boiler until completely melted

2 Dip pretzels into melted chocolate and put on parchment paper to cool

24 | Rutherford

NOTE get creative with these. You can decorate them with all sorts of sprinkles, crushed candy cane or other candies. You also don't have to limit yourself to the mini pretzels.

You can use larger ones or even the pretzel rods.

1½ cups sugar 2

⁄3 cup (5 fl. oz. can evaporated milk 2 tbls butter ¼ tsp salt 2 cups miniature marshmallows

1 ½ cups semi-sweet chocolate chips 1 tsp vanilla extract

Fudge

1 Line an 8-inch-square baking pan with foil.

2 Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring

to a full rolling boil over medium heat, stirring constantly.

3 Boil, stirring constantly, for 4 to 5 minutes.

Remove from heat.

4 Stir in marshmallows, morsels, nuts and vanilla

NOTE You can create all sorts of flavors with this recipe just by changing the flavor of chips you are using, for example peanut butter or butterscotch. You can also add in nuts, like almonds or walnuts.

Makes 48 pieces

extract. Stir vigorously for 1 minute or until marshmallows are melted.

5 Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil.

Rutherford | 25

Bradley R U S S , C I N D Y, A N D C O U R T N E Y

26 | Family Name

peppermint Peppermint

candy canes

1 cup sugar

1 cup margarine or butter, softened ½ milk 1 tsp vanilla 1 tsp peppermint extract 1 egg 3½ cups all-purpose flour 1 tsp baking powder ¼ tsp salt ½ tsp red food color

1 Mix sugar, margarine, milk, vanilla, peppermint and egg.

2 Stir in flour, baking powder and salt.

3 Divide dough in half and color one half with the red food color.

4 Put in separate bowls, cover and refridgerate at

TEMPERATURE 375°

TIME 9-12 MINUTES Makes 4½ dozen cookies

least 4 hours.

5 For each candy cane, shape 1 tsp dough from each half into 4-inch rope by rolling back and forth on floured surface.

6 Place 1 red rope and 1 white rope side by side.

Press them together lightly and twist

7 Place on ungreased cookie sheet and curve the

top of the cookie to form the handle of the cane

8 Bake

Bradley | 27

Oatmeal craisin chip cookies ⁄3 cup butter or margarine, softened 2

2

⁄3 cup brown sugar 2 large eggs

1½ cup old fashioned oats 1½ cup all-purpose flour 1 tbls baking soda ½ tsp salt 1¼ cup craisins ⁄3 cup butterscotch or white chocolate chips

2

28 | Bradley

1 Beat margarine and sugar until light and fluffy 2 Combine flour, baking soda and salt in a separate bowl.

3 Add to butter mixture in several additions,

TEMPERATURE 375º

TIME 10-12 MINUTES

mixing well after each addition.

4 Stir in craisins (dried cranberries) and chips.

5 Drop by rounded tablespoon onto ungreased cookie sheet and bake.

NOTE You can use any type of chips and dried fruit in this recipe

Bradley | 29

Grammy Berta T H E G L U E T H AT H O L D S U S A L L T O G E T H E R

30 | Family Name

old time

POPcornballs

5 quarts popped corn 2 cups sugar 1½ cups water ½ tsp salt

½ cup light corn syrup 1 tsp vinegar 1 tsp vanilla

1 Pop corn in an air popper 2 Keep popcorn hot and crisp in a slow oven 3 Butter sides of saucepan 4 In it, combine remaining ingredients except vanilla

5 Cook to hard-ball stage (250°).

6 Add vanilla 7 Pour slowly over hot popped corn, stirring just

TEMPERATURE OVEN 300°

TEMPERATURE SYRUP 250° Makes 15 to 20 balls

to mix thoroughly.

8 Butter hands and shape popcorn into balls

Grammy Berta | 31

Pumpkin roll 2 tsp powdered sugar 3 eggs 1 cup granulated sugar ¾ cup all-purpose flour 1 tsp baking powder ½ tsp salt 2

⁄3 cup canned pumpkin

2 tsp ground cinnamon 1 tsp ground ginger 1 tsp ground nutmeg 1 tsp vanilla 1 tsp fresh lemon juice 1 cup powdered sugar 1 8 oz package low-fat cream cheese 1 tsp vanilla 32 | Grammy Berta

1 Spray a jelly roll pan with nonstick cooking

spray and sprinkle lightly with flour. Lay a clean dish towel on the counter top and dust with 1 teaspoon of powdered sugar.

To Make the cake:

2 Beat well the eggs, sugar, flour, baking powder, salt, pumpkin, spices, vanilla and lemon juice.

3 Pour into pan an bake. Let cool 5 minutes, then invert onto the dish towel. Sprinkle the cake

with 1 teaspoon powdered sugar, then roll up cake and towel together, jelly roll style. Let cool.

To Make the icing:

4 Cream the powdered sugar, cream cheese and vanilla in a large bowl

5 Unroll the cake, spread the icing on top, then reroll the cake without the towel.

6 Refrigerate until chilled. Sprinkle with the remaining powdered sugar.

TEMPERATURE 325°

TIME 15 MINUTES Makes 24 servings

Grammy Berta | 33

34 | Grammy Berta

Lemon bars lemon Crust

1 cup flour ½ cup butter ¼ cup powdered sugar Filling 2 eggs 1 cup sugar

1 Mix flour and powdered sugar and cut in butter

TEMPERATURE 350°

2 Press into a 9x13 pan and bake for 20 minutes 3 Mix together eggs, sugar and salt 4 Blend in lemon juice just before pouring over

TIME CRUST 20 MINUTES FILLING 20-25 MINUTES

until it resembles fine crumbles

the crust.

5 Bake for 20-25 minutes 6 Dust with powdered sugar after baking

Makes 12 bars

dash of salt 2½ tbls lemon juice

Grammy Berta | 35

Cream or Chocolate Puffs Eclairs 1 cup of water ½ cup shortening or margarine 1 cup flour 3 eggs For Cream Puffs: whipped cream powdered sugar For Eclairs: Chocolate chips Vanilla pudding (cook not instant)

36 | Grammy Berta

1 Bring water to a boil 2 Add the shortening and return to a rolling boil 3 Remove from heat and let it cool slightly 4 Add eggs, 1 at a time and beat until smooth after each egg is added

5 Spoon heaping tablespoons of dough onto

cookie sheet and bake at 450° for 10 minutes.

6 Then reduce the heat to 400° and continue to bake for 20 to 25 minutes.

7 F or Cream Puffs: fill the center with whipped cream and dust with powdered sugar

8 F or Eclairs: fill with the cooked pudding and top with melted chocolate chips

TEMPERATURE 450° TIME 10 MINUTES

TEMPERATURE 400° TIME 20-25 MINUTES

NOTE You may need to use more than 3 eggs

Almond Roca 1 pound butter 2 cups sugar 1 cup slivered almonds 1 tsp vanilla 8 oz chocolate bar 1 cup crushed almond

1 In a saucepan, boil butter and sugar to 265째

(check with candy thermometer). Stir constantly

TEMPERATURE 265째 TO 300째

2 Add slivered almonds and continue to boil until it reaches 300째

3 Turn off heat and add vanilla 4 Pour into shallow baking pan 5 Break up the chocolate bar, put on hot mixture and let melt.

6 While melting, sprinkle with crushed almonds

Family name | 37

CREDITS

Sugar Cookies

Recipe from Better Homes and Gardens Homemade Cookies Cook Book 1975 edition Photo from 123RF Stock Photo by Helen Buxton

Spritz

Recipe from Better Homes and Gardens Homemade Cookies Cook Book 1975 edition Photo from 123RF Stock Photo by Olga Kriger Photo from 123RF Stock Photo by Carb28

Pumpkin Chocolate Chip Cookies

Chex Mix Recipe from

Mixed Nut Bars

Recipe from The Country Cooking Recipe Collection: Prize-Winning Brownies and Bars

Monster Cookie

Recipe from Country Woman Magazine AUG|SEP 2012 Photo by 123RF Stock Photo by Tobi

Dipped Pretzels

Recipe from Foodnetwork.com

Recipe from Karen Rutherford Photo from 123RF Stock Photo by Stephanie Frey

Peppermint Chocolate Sandwich Cookies

Fudge

Recipe from Foodnetwork.com Photo from 123RF Stock Photo by Belchonock

PB&J Cookies

Recipe from Foodnetwork.com Photo from 123RF Stock Photo

Pudding No-Bake Oatmeal Cookies Recipe from allrecipes.com

Amaretto Brownies

Recipe from allrecipes.com Photo from 123RF Stock Photo by Margouillat

Peppermint Candy Canes

Recipe from Betty Crocker's Cookbook 1986

Oatmeal Craisin Chip Cookies

Recipe from Cindy Rutherford Photo from 123RF Stock Photo by Elizaveta Sokolovskaya

Recipe from momswhothink.com Photo from 123RF Stock Photo by Karen Hoar

Old-Time Popcorn Balls

Recipe from Better Homes and Gardens New Cook Book, Revised Addition, Third Printing

Pumpkin Roll

Recipe from Roberta Rutherford Photo from 123RF Stock Photo by Stephanie Frey

Lemon Bars

Recipe by Roberta Rutherford Photo from 123RF Stock Photo by Dream Big Photos

Cream Puffs or Chocolate Eclairs Recipe by Roberta Rutherford

Almond Roca

Recipe by Roberta Rutherford

Designed by Kristen Rutherford | Homestead typeface used for titles, headers and direction step numbers | Avenir typeface used from body copy and subheads

38 | Credits