Taste of the Holidays from SPCC Employees

Taste Holidays of the

from SPCC Employees

Ooey Gooey’s Janice

Rybac

k

The name doesn’t lie. This famous St. Louis dessert starts with a vanilla butter cake base topped with a gooey cream cheese layer that’s too good to resist.

Mix together until crumbly: - 1 box yellow cake mix - 1 stick of butter - 1 egg Pat into 13x9x2 dish In separate bowl mix together: - 8oz. cream cheese - 2 eggs - 1 box powdered sugar (3 1/2 C) Pour over cake mix and spread Bake at 350 degrees for 35-40 minutes until golden brown.

Maple Roasted Brussel Sprouts Elizab

eth H

amrick

Mapel Roasted Brussel Sprouts and Butternut Squash are so simple to make but full of incredible flavor. Crisp on the edges and soft in the middle.

- 1 lb. brussel sprouts ends trimmed, halved - 1 lb. butternut squash peeled, seeded, cubed - 3 Tbs olive oil - 4 Tbs real maple syrup divided - Salt & Pepper - 1 C whole pecans - 1/2 C dried cranberries 1. Preheat oven to 425 degrees. Line baking sheet with aluminum foil, lightly spray with non-stick. In large bowl combine sprouts, squash, & olive oil. Toss with olive oil and 1 Tbs maple syrup. Salt & Pepper.

2. Spread evenly on the baking sheet and roast in oven for 25 mins. or unitl edges are brown. Remove from oven.

3. Add the roasted sprouts & squash back to large bowl. Add pecans, cranberries, and remaining syrup. Serve.

CrescentWrapped Cranberry Brie Elizab

eth H

amrick

Cranberry sauce is nice at Thanksgiving, but making something else fun with it is even better with this appetizer!

- 1 can crescent rolls - 1/4 cup cranberry sauce - 1 found Brie cheese - 1 egg 1. Preheat oven to 350 degrees. Whisk egg in bowl & set aside.

2. Gently tear apart the dough to make 4 rolls form a square. Press the perforations together so they don’t tear apart & form one square of dough.

3. Lay the dough out on a sheet of parchment paper. Put about 1/4 cup of cranberry sauce in the middle of the dough. Place the brie round on top of the cranberry sauce. Top the brie with more cranberries.

4. Tear apart a rectangle of 2 crescent rolls and lay them over on top of the cranberries on top of the brie. Fold the rest of the dough up and around the brie so it is encased in the dough.

5. Brush the tops and sides of the dough with the egg.

6. Place the parchment paper and brie on a baking sheet. Bake for at least 30 minutes, watching closely to make sure that the dough cooks through but doesn't burn. It should be a nice dark brown once done.

7. Allow the brie to cool for 15 minutes before serving.

Sweet Party Mix Kriste

n Grif

A simple, sweet and salty mix that’s perfect for any occasion.

A blend of pretzels, chocolate, and cereal for a delicious snack.

fin

Makes 12 cups

2 cups mini pretzels 2 cups plain Cheerios 4 cups Crispix 8 oz. salted peanuts (1 1/2 cups) 12 oz. plain M&Ms (2 cups) 12 - 16 oz. white almond bark 1. Mix dry ingredients.

2. Microwave white almond bark to melt per package instructions.

3. Pour bark over drive ingredients and stir until well coated.

4. Spread over wax paper and let set for 30 mins.

5. Break into pieces.

Banana

with Brown

Grant

LeFoe

Tastes like banana bread but it’s made with banana peels rather than bananas. Yes, really!

Makes one 2-layer cake.

For the cake: - Peels from 2 very ripe bananas, stem & very bottom discarded - 1/2 cup unsalted butter, softened, plus more for buttering the pans - 1 1/2 cups granualted sugar - 2 large eggs, separated - 1/2 cup buttermilk - 1 2/3 cups cake flour, plus more flour (any type) for flouring the pans - 1 tsp baking soda - 1/4 tsp baking powder - 1/2 tsp fine-grain sea salt For the Frosting: - 1/2 cup unsalted butter - 1 cup packaged light or dark brown sugar - 1/4 cup milk, 2% or higher 1 3/4 to 2 cups powdered sugar, sifted

Peel Cake

Sugar Frosting Instructions 1. Preheat oven to 350 degrees.

2. Cut banana peels into 1-in. pieces. Place in small saucepan with 1 cup water.

Bring to boil over med-hi heat, then reduce heat and simmer for 10 mins.

Remove pan from heat to cool slightly, drain peels, reserving 1/4 cup of cooking water.

3. Butter & Flour sides of two 8-inch round cake pans and line bottoms with parchment paper. Butter & flour pans again to coat paper.

4. Transfer the peels and the 1/4 cup of cooking water to tall, narrow container and puree with an immersion blender until smooth.

5. Cream together butter & sugar in large bowl using mixer 3-5 mins. Add egg yolks one at a time, mixing until incorporated. Mix in peels mixture, then stir in the buttermilk until well combined.

6. In a medium-size bowl, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the bowl with the butter mixture and stir gently, just until combined.

7. Put the egg whites in another bowl and whisk until soft peaks form - either by hand or with whisk attachment. Gently fold the egg whites into the batter and divide evenly between the two prepared pans.

8. Bake, rotating the pans halfway through, until the tops are golden - about 25 minutes. Let the cakes cool completely in the pans.

9. Make the frosting - melt the butter in a medium saucepan over low heat.

Stir in the brown sugar and cook, stirring constantly, for two minutes. Stir in milk, raise to medium-high and cook, stirring constantly until the mixture boils.

Remove from the heat. Let cool until lukewarm. Gradually whisk in 1 3/4 cup powdered sugar, beating until smooth. Add additional 1/4 cup powdered sugar if the frosting is too loose. Use the frosting immediately.

10. Remove cake from pans onto serving plate. Peel off parchment. Put one layer of cake on serving platter and spread 1/3 of frosting evenly over top. Set the other cake on top and spread remaining frosting on top and sides.

Festive and

No holiday is complete without festive sugar cookies.

They can be a fun project for the whole family.

Kamis

ha Kir

by

For the cookies: 1 cup unsalted butter - softened to room temperature 1 cup sugar 1 1/2 teaspoons vanilla extract 1 large egg 2 1/2 cups all-purpose flour 3/4 teaspoon baking powder 3/4 teaspoon salt For the Frosting: 3 cups powdered sugar, sifted 3-4 Tablespoons milk 2 Tablespoons light corn syrup 1/2 teaspoon vanilla extract Gel food coloring Additional candies and sprinkles for decorating

Sugar Cookies Frosting

Directions for the Sugar Cookies 1. Combine butter and sugar in the bowl of a stand mixer (or in a large bowl and use an electric hand mixer) and beat until creamy and well-combined.

2. Add egg and vanilla extract and beat until completely combined.

3. In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.

4. Gradually add dry ingredients into wet until completely combined.

5. Lay out a large piece of plastic wrap and transfer approximately half of the dough onto the wrap.

6. Cover with clear wrap and mold into a disk. Repeat with remaining cookie dough in another piece of cling wrap. Transfer dough to refrigerator and chill for at least 2-3 hours.

7. Once dough has finished chilling, preheat oven to 350F and line a baking sheet with parchment paper. Set aside.

8. Generously dust a clean surface with flour and deposit one chilled cookie dough disk onto the surface.

Lightly flour the dough and roll out to 1/8" (for thinner, crispier cookies) or 1/4" (for thicker, softer cookies). Continue to add flour as needed both on top of and beneath the dough so that it doesn't stick.

9. Use cookie cutters to cut out shapes and use a spatula to transfer shapes to prepared baking sheet.

10.Bake on 350F for 9-10 minutes, or until edges just begin to turn lightly golden brown.

11. Allow cookies to cool completely on cookie sheet before moving and frosting.

Directions for the Sugar Cookie Frosting 1. Combine sugar, 2 Tablespoons of milk, corn syrup, and vanilla extract in a medium-sized bowl and stir until combined. If frosting is too thick, add more milk, about a teaspoon at a time, until the frosting is thick but, pipeable. If you accidentally add too much milk, add powdered sugar until desired texture is reached.

2. If coloring the frosting, divide into bowls and color as desired at this point.

3. Transfer frosting to a piping bag with a piping tip, or place in a Ziploc bag and snip a small piece of the corner off.

4. Pipe frosting on cookies and decorate with decorative candies.

5. Allow frosting to harden before enjoying (may take several hours) 6. Store uneaten cookies sealed in an airtight container at room temperature.

Bon AppĂŠtit!