As this year’s holiday book arrives, it strikes a particularly sentimental note for me. Growing up, music was the backdrop of our family’s holiday traditions. My father, though a college professor by day, was a passionate classical pianist, filling our home with the sounds of Brandenburg concertos as we drifted off to sleep. My mother, the daughter of a Presbyterian minister, had a deep knowledge of hymns. Together, they instilled a love for carols that became woven into our Christmas traditions. Every Christmas Eve, we’d gather around the piano, well-worn carol books in hand, and sing together—sometimes even venturing out with neighbors to spread holiday cheer around the community. Despite our varying levels of musical talent, those gatherings remain some of my fondest memories, evoking that sense of warmth and connection each holiday season.
This year also marks my tenth anniversary with Tangram—a place that has come to feel like home and a community that has truly become family. So, as you flip through these pages, we invite you to sing a carol, enjoy a cookie (or two), and hold your loved ones close. From all of us at Tangram, we’re deeply grateful for your partnership and look forward to all the joy and opportunity the future holds.
Happy Holidays!
PAUL SMITH Chief Marketing Officer
Miss Pat's Bread Pudding
NICK METER President Santa Fe Springs, CA
This recipe was handed down from when I briefly lived in Connecticut as a kid. Easily one of the best bread puddings you’ll ever eat.
INGREDIENTS
1 lb French Bread w/ Crusts or Pull-Apart Bread
1 Quart Whole Milk
3 Eggs, Beaten to Blend
1 1/2 Cups Sugar
2 Tablespoons Vanilla
1 Cup Golden Raisins
1 Cup Flaked Coconut
1 Stick Butter
FOR THE RUM SAUCE:
2 Sticks Butter
1 1/2 Cups Sugar
2 Eggs, Beaten to Blend
1/2 Cup Dark Rum
BAKING INSTRUCTIONS
RUM SAUCE:
• Cream butter and sugar. Transfer to double boiler and cook over simmering water until mixture is very hot, about 30 minutes.
• Whisk 4 tablespoons of mixture, a little at a time, into eggs. Add egg mixture to double boiler. Whisk until thickened, 4 to 5 minutes. Do not let water boil.
• Remove from heat, cool. Blend in rum.
BREAD:
• Preheat over to 350 degrees. Bread bread into small pieces in large bowl. Pour in milk and let soak for 15 minutes, stirring often to break up pieces. Blend in eggs, sugar and vanilla. Fold in raisins and coconut.
• Melt butter. Pour into 13" x 9" pan, swirling to coat bottom and sides. Pour excess into bread.
• Pour entire mixture into pan. Bake unitl very firm, 40-50 minutes.
• Cool to lukewarm. Cut into squares. Place squares in ovenproof dessert dish. Just before serving, preheat broiler. Pour rum sauce over squares. Broil pudding until hot and bubbly.
Eggnog Christmas Cookies
BRITNI WILKENS
Sales Executive Dallas, TX
Baking Christmas cookies for Santa is a treasured tradition from my childhood. The magic of Santa enjoying cookies baked especially for him is unforgettable! Now, our family continues this tradition with our children. I delight in seeing the joy in my children’s eyes as they place their decorated cookies for Santa. I hope they experience the same excitement I felt as a child. For the kids, I simplify the frosting using an easy traditional buttercream recipe. We use various
INGREDIENTS
BUTTERCREAM FROSTING:
1 Cup Crisco
2 Sticks of Salted Butter
2 Teaspoons Vanilla
2 Lbs Powdered Sugar
2 Tablespoons Whole Milk
Gel Food Coloring
ROYAL ICING:
6 oz Warm Water
5 Tablespoons Meringue Powder
1 Teaspoons Cream of Tartar
2.25 Lbs Powdered Sugar
Gel Food Coloring
EGGNOG CUTOUT COOKIES:
2 Cups Granulated Sugar
2 Cups Salted Butter
2 Large Eggs
2 Teaspoons Vanilla
1/3 Cup Eggnog
6 Cups All-Purpose Flour
1 Teaspoons Cinnamon
1 Teaspoons Nutmeg
sprinkles and all the edible glitter we can find! Santa is always well taken care of at the Wilkens household!
For special occasions, I decorate cookies using royal icing. Making cookies for loved ones is a meaningful way to show affection and provides a delicious creative outlet, especially at Christmas!
BAKING INSTRUCTIONS
FOR THE BUTTERCREAM FROSTING:
• Cream together crisco, butter, and vanilla.
• Slowly add powdered sugar and 2 tablespoons milk.
• Add more milk, 1 tablespoon at a time, if needed for desired consistency.
• Add gel food coloring and transfer to piping bags.
FOR THE ROYAL ICING:
• Hand whisk water and meringue powder for 30 seconds.
• Add cream of tartar and whisk another 30 seconds.
• Add all ingredients to a stand mixer with paddle attachment.
• Mix on low for 10 minutes.
• Optional: Add clear vanilla for white icing.
• Add gel food coloring as desired.
• Thin with water using a dropper to achieve desired consistency.
• Transfer to piping bags.
FOR THE COOKIES:
• Cream butter and sugar in stand mixer on low for 30 seconds.
• Slowly add eggs, vanilla, and eggnog. Mix 30 seconds.
• In separate bowl, whisk dry ingredients.
• Cover mixer with tea towel, add dry ingredients, mix on low for 30 seconds.
• Roll dough between parchment paper to 1/4-inch thickness.
• Refrigerate on baking sheet for 1 hour.
• Cut shapes and place on parchmentlined baking sheets.
• Refrigerate shapes for 10 minutes.
• Bake at 375 degrees fahrenheit for 8-12 minutes.
• Cool completely before decorating.
Molasses Spice Cookie
MARK PETERS Director, Healthcare & Education Dallas, TX
It's tough to beat baking with family and friends during the holidays. This recipe is a family favorite and one of the first to go in the oven every year.
INGREDIENTS
2 Cups All-Purpose Flour
1 1/2 Teaspoons Baking Soda
1 Teaspoon Ground Cinnamon
3/4 Teaspoon Ground Ginger
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Salt
3/4 Cup Softened Butter
1/2 Cup Packed Brown Sugar
1/2 Cup Granulated Sugar
1 Egg
1/3 Cup Molasses
1/2 Cup Raw Sugar
BAKING INSTRUCTIONS
• Whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
• In a separate bowl, mix together the butter, brown sugar, and granulated sugar until fluffy.
• Beat in the egg and molasses until combined.
• Gradually add the flour and spice mixture until combined.
• Chill the dough for at least 2 hours.
• Preheat the oven to 350 degrees Fahrenheit.
• Form the dough into 1 1/2-inch round balls, roll in the raw sugar, and place on a cookie sheet, allowing space for spreading.
• Bake for 13 to 17 minutes.
• Let cool and enjoy!
Easy Country Apple Dumplings
MARGARET WINDLE
Exceptions Manager Santa Fe Springs, CA
I discovered this quick, easy, and delicious dessert recipe for one of my monthly Masonic Lodge dinners. Served with a scoop of vanilla ice cream, it's always in high demand throughout the year. Since 2018, it has become a staple in my dessert repertoire.
INGREDIENTS
2 Small Apples, Peeled & Cored
1 (8 Ounce) Tube Refrigerated -
Pillsbury Crescent Roll Dough
1/2 Cup Unsalted Butter
1/3 Cup Granulated Sugar
1/3 Cup Brown Sugar
1 Teaspoon Cinnamon
3/4 Cup Sprite Soda
BAKING INSTRUCTIONS
• Preheat the oven to 350 degrees Fahrenheit. Coat an 8 x 8 baking dish with nonstick cooking spray.
• Cut each apple into 4 wedges.
• Separate the crescent dough into 8 triangles.
• Place an apple wedge near the small end of each dough triangle, then roll up. Pinch the ends to seal and transfer to the prepared baking dish.
• In a medium microwave-safe bowl, melt the butter. Add the granulated sugar, brown sugar, and cinnamon; stir until combined and smooth.
• Drizzle the butter mixture over the dough.
• Pour the Sprite around the sides of the dumplings (not on top) so a nice crust forms while baking.
• Bake until golden brown and the apples are tender when pierced with a fork, about 35 to 40 minutes. Remove from the oven and let stand for 10 minutes.
• Serve for breakfast or as a dessert with some vanilla ice cream!
Special Day Cookies
SARAH FERNEAU
Client Support Specialist Santa Fe
Springs CA
These are GIANT cookies that we make for special days or occasions like baby showers, birthdays, a "feel better soon" or a "congratulations". Something about a giant cookie just makes you feel special and loved, hence the name. We make them when we want to make someone feel supported and loved.
INGREDIENTS
1/2 Cup Salted Butter, Room Temperature or Softened
1/2 Cup Butter-Flavored Crisco
3/4 Cup Brown Sugar
3/4 Cup White Sugar
2 1/2 Cups Flour
1 Teaspoon Salt
1 Teaspoon Baking Soda
1 Heaping Tablespoon Vanilla Extract
2 Eggs
12 Ounces Chocolate, Butterscotch, or Salted Caramel Chips, Nuts, Peppermint Pieces, or Any Mix-Ins You Like
BAKING INSTRUCTIONS
• Preheat the oven to 350 degrees Fahrenheit.
• Cream together the Crisco, butter, brown sugar, and white sugar with a mixer.
• Add the eggs and vanilla extract, and mix to incorporate.
• Add 1 cup of flour mixed with salt and baking soda, and mix to combine.
• Add the remaining 1 1/2 cups of flour and mix partially.
• Add the chocolate chips or your chosen mixins, and mix thoroughly to create a stiff dough.
• Scoop the dough into 10 equal balls.
• Bake 4 to 5 balls at a time on a parchmentlined baking sheet for 15 to 20 minutes, until the cookies are just beginning to brown on the bottom and slightly brown on top.
• Remove the cookies and let them set on the baking sheet until completely cooled.
Jingle Bells
SONYA LOZOWSKI, MD
Executive Chairman Santa Fe Springs, CA
I grew up with my cousins, and we were a gang of nine—quite rambunctious and mischievous. Every winter, we would go caroling to try to earn money. "Jingle Bells" was the only song where all of us knew all the words. Our "caroling" consisted of that one song. Needless to say, no one ever gave us any money, but "Jingle Bells" will always hold a special place in my heart.
SONG LYRICS
Dashing through the snow
In a one-horse open sleigh
O'er the fields we go
Laughing all the way
Bells on bobtails ring
Making spirits bright
What fun it is to ride and sing
A sleighing song tonight, oh!
Jingle bells, jingle bells
Jingle all the way
Oh, what fun it is to ride
In a one-horse open sleigh, hey!
Jingle bells, jingle bells
Jingle all the way
Oh what fun it is to ride
In a one-horse open sleigh
Now the ground is white
Go it while you're young
Take the girls tonight
Sing this sleighing song
Get a bobtailed bay
Two forty for his speed
And hitch him to an open sleigh
And you will take the lead
Oh, jingle bells, jingle bells
Jingle all the way
Oh, what fun it is to ride
In a one-horse open sleigh, hey!
Jingle bells, jingle bells
Jingle all the way
Oh, what fun it is to ride
In a one-horse open sleigh
Oh, what fun it is to ride
In one horse open sleigh!
SCAN THE CODE TO GET THE SHEET MUSIC
Magic Cookie Bars
SUE PURSCHE
Corporate Business Manager Newport Beach, CA
My mother and I used to make these for family and friends. Over the years, I've improvised the recipe to make them even more special.
INGREDIENTS
1/2 Cup Margarine, Melted
1 1/2 Cups Graham Cracker Crumbs
1 Cup Pecans, Chopped
1 Cup Semisweet Chocolate Chips
1 1/3 Cups Shredded Coconut
1 (14 Ounce) Can Sweetened Condensed Milk
BAKING INSTRUCTIONS
• Preheat oven to 350 degrees fahrenheit (180 degrees celsius).
• Pour melted margarine into a 9x13-inch baking dish.
LAYER INGREDIENTS IN THIS ORDER:
• Graham cracker crumbs
• Pecans
• Chocolate chips
• Coconut
• Pour sweetened condensed milk evenly over all layers.
• Bake for 25 minutes or until lightly browned on top.
• Cool for 15 minutes before cutting into bars.
Snowball Cookies
NORMA ADAMS
Customer
Service
Specialist Santa Fe Springs, CA
These cookies, sometimes called Snowballs or Italian Wedding cookies, were a Thanksgiving and Christmas tradition started by my grandmother and continued by my mother. They remind me of simpler times: running into my grandmother's seemingly huge kitchen, the screen door slamming behind me, and the aroma of freshly baked bread and cookies filling the air. I'd always trip on the porch steps, scraping my shins – a daily ritual.
INGREDIENTS
1 1/2 Cups Unsalted Butter
3/4 Cup Powdered Sugar
1 1/2 Cups Ground Almonds (or Walnuts)
1 Tablespoon Vanilla Extract
3/4 Teaspoon Salt
3 Cups All-Purpose Flour
1/3 Cup Powdered Sugar (for Rolling)
BAKING INSTRUCTIONS
• Preheat oven to 325 degrees Fahrenheit.
• Cream together butter and powdered sugar.
• Add salt, ground nuts, and vanilla extract. Mix well.
• Slowly add flour and mix until combined.
• Roll dough into 1-inch balls.
• Place on cookie sheet.
• Bake approximately 15 minutes. Watch carefully - cookies should not be dry.
• Cool briefly.
• While still warm, roll cookies in powdered sugar.
Last year, I revisited that house in Greenville, PA, and was surprised to find it much smaller than I remembered from childhood.
Mom's Pound Cake
MARK CHAPUT
Vice President of Sales, Los Angeles Santa Fe Springs, CA
I am deeply grateful for my Mom's pound cake, which has been a holiday staple for 55 years. Although I've never made it myself, thanks to my wonderful mother who bakes it annually, I have her permission to share the recipe. One slice is never enough! The lemony icing perfectly complements the slightly sweet, almond-flavored cake. It's a delicious highlight of the holidays for my family and me.
INGREDIENTS BAKING INSTRUCTIONS
2 Sticks Butter, Room Temperature
1 Cup Granulated Sugar
1 Cup Powdered Sugar
4 Eggs, Separated & Room Temperature
1 Teaspoon Vanilla Extract
1 1/2 Teaspoons Almond Extract
3 Cups Sifted All-Purpose Flour
2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1 Cup Milk, Room Temperature
LEMON GLAZE:
1 1/4 Cups Powdered Sugar
1/4 Cup Lemon Juice
1 Teaspoon Vanilla Extract
• Preheat oven to 350 degrees Fahrenheit.
• Cream the butter in a large mixing bowl.
• Sift sugars together and gradually add to butter, blending well after each addition.
• Add egg yolks one at a time, beating well after each addition.
• Stir in vanilla and almond extracts.
• In a separate bowl, sift together flour, baking powder, and salt.
• Alternately add flour mixture and milk to the butter mixture, starting and ending with flour.
• Beat egg whites until stiff peaks form.
• Gently fold beaten egg whites into the batter.
• Pour batter into two greased and floured 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
• Bake for approximately one hour or until a toothpick inserted in the center comes out clean.
• Let cakes cool in pans for 10 minutes.
• Remove from pans and cool completely before glazing.
FOR THE GLAZE:
• Mix powdered sugar, lemon juice, and vanilla extract until smooth.
• Brush glaze over cooled cakes.
Taylor Swift’s Chai Sugar Cookies
ALEXANDRA SAWYER
Client Support Specialist Santa Fe Springs CA
I discovered this recipe on Instagram a few years ago from a food blogger I follow, Calla's Clean Eats. As a Swiftie, I love making these cookies year-round for family and friends, but especially to kick off the fall and holiday season!
INGREDIENTS
FOR THE COOKIES:
1/3 Cup Butter, Softened
1 1/2 Cups Almond Flour
1/2 Cup Oat Flour
1 Egg
1 Teaspoon Vanilla Extract
1/2 Teaspoon Almond Extract
1/3 Cup Organic Cane Sugar
1 Teaspoon Ginger
1 Teaspoon Cinnamon
1/4 Teaspoon Ground Nutmeg
1/4 Teaspoon Cardamom
1/8 Teaspoon Cloves
Few Cracks of Black Pepper
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
FOR THE ICING:
1 1/2 Cups Powdered Sugar
1/4 Teaspoon Ground Nutmeg
3 Tablespoons Milk (or eggnog for a festive option)
BAKING INSTRUCTIONS
• Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
• Beat butter and sugar together until creamed.
• Add egg, vanilla extract, and almond extract. Beat until smooth.
• Add almond flour, oat flour, all spices, salt, and baking soda. Beat until smooth.
• Chill dough for 1 hour.
• Scoop 1 heaping tablespoon of dough per cookie, roll into balls.
• Place on baking sheet and slightly flatten each ball.
• Bake for 10 minutes.
• Let cool completely before icing.
Ricotta Cookies
LAUREN GHIZZONI
Sales Executive Dallas, CA
My husband's Italian family has many food traditions, particularly during the holidays. This cookie is my favorite and one of the things I most look forward to enjoying during the festive season!
INGREDIENTS
FOR THE COOKIES:
1 Cup Butter, Softened
2 Cups Sugar
1 (15 Ounce) Container Ricotta Cheese
3 Teaspoons Vanilla Extract
1 Teaspoon Salt
1 Teaspoon Baking Soda
4 Cups All-Purpose Flour
FOR THE GLAZE:
1 Cup Powdered Sugar
Milk (as needed for consistency) Festive Sprinkles
BAKING INSTRUCTIONS
• Preheat oven to 350 degrees Fahrenheit.
• Mix all cookie ingredients together until dough forms a sticky ball.
• Drop by teaspoonfuls onto an ungreased cookie sheet.
• Bake for 10 minutes or until bottoms are golden brown.
• Transfer to wire racks and cool completely.
• For the glaze, combine milk and powdered sugar until desired consistency is reached.
• Top glazed cookies with sprinkles.
Hark! The Herald Angels Sing
JOE LOZOWSKI CEO
Santa Fe Springs, CA
SONG LYRICS
Hark! The herald angels sing, “Glory to the newborn King; Peace on earth, and mercy mild, God and sinners reconciled!”
Joyful, all ye nations, rise, Join the triumph of the skies; With angelic hosts proclaim, “Christ is born in Bethlehem!”
Hark! the herald angels sing, “Glory to the newborn King!”
Christ, by highest Heav’n adored; Christ the everlasting Lord; Late in time, behold Him come, Offspring of a virgin’s womb. Veiled in flesh the Godhead see; Hail th’incarnate Deity, Pleased with us in flesh to dwell, Jesus our Emmanuel.
When I was a kid in the suburbs of Detroit, my family and I would go to midnight mass on Christmas Eve. The last song was always "Hark the Herald Angels Sing" so it stuck with me. We would then go home and each open a gift.
Hail the heav’nly Prince of Peace! Hail the Sun of Righteousness! Light and life to all He brings, Ris’n with healing in His wings. Mild He lays His glory by, Born that man no more may die; Born to raise the sons of earth, Born to give them second birth.
Come, Desire of nations, come, Fix in us Thy humble home; Rise, the woman’s conqu’ring Seed, Bruise in us the serpent’s head. Adam’s likeness now efface, Stamp Thine image in its place: Second Adam from above, Reinstate us in Thy love.
SCAN THE CODE TO GET THE SHEET MUSIC
Peenie Cookies
AMBER JONES
Executive Vice President, Sales
Dallas, TX
Our family has a long history of making 'Peenie Cookies' for holidays and beyond. I grew up enjoying them at my grandparents' Christmas Eve open houses, where anyone was welcome to drop by for holiday drinks, treats, and laughter. Over the years, I've taken over hosting the holidays, and the Peenie cookie tradition lives on. I treasure having this recipe in my grandmother's handwriting, along with the holiday memories it evokes.
INGREDIENTS
1 Cup Peanut Butter
1 Cup Sugar
1 Cup White Karo Syrup
6 Cups Corn Flakes (not frosted)
BAKING INSTRUCTIONS
• In a large pot over medium heat, mix together peanut butter and sugar.
• Add Karo syrup and bring mixture to a boil.
• Remove from heat.
• Stir in corn flakes until well coated.
• Drop by spoonfuls onto wax paper. Let cool completely until set.
Almond Flour Chocolate Chip Butterscotch Cookies
TAYLOR HINKE
Sales Executive
Santa Fe Springs CA
About a year into our marriage, my husband discovered he was gluten intolerant. While he accepted giving up bread, pasta, and cake, he was devastated at the thought of living without cookies. I found this recipe on Pinterest, and since making my first batch, we've been obsessed! These cookies don't taste gluten-free, but they are. Trust me and give them a try.
INGREDIENTS
2 1/2 Cups Almond Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Cup Semi-Sweet Chocolate Chips
1/2 Cup Butterscotch Chips (or Trader Joe's Salted Caramel Chips when available)
1/2 Cup Salted Butter
3/4 Cup Brown Sugar
1 Large Egg
1 Large Egg Yolk
1 Teaspoon Vanilla Extract
BAKING INSTRUCTIONS
• In a medium bowl, whisk together almond flour, baking soda, and salt. Set aside.
• In a large bowl, cream together melted butter and brown sugar using an electric mixer for 1-2 minutes until slightly frothy.
• Add egg yolk, whole egg, and vanilla extract. Mix until well combined.
• Add dry ingredients to wet ingredients and stir well.
• Fold in chocolate chips and butterscotch chips until evenly distributed.
• Cover dough and refrigerate for 1-2 hours (this step is mandatory).
• Preheat oven to 325 degrees Fahrenheit.
• Place chilled dough on baking sheets.
• Bake for 9-12 minutes.
Pumpkin Cheesecake Cookies
VANESSA RICHANI
Project Coordinator
Santa Fe Springs CA
These cookies are special because I made them last year for my Dad's birthday. Everyone in my family loves cookies and pumpkin pie, so I decided to combine the two. Baking them with my two siblings was a huge success. This year, it will become a tradition, and we'll continue making these cookies during the holidays for years to come.
INGREDIENTS
FOR THE CHEESECAKE FILLING:
6 Ounces Cream Cheese, Cold
3 Tablespoons Granulated Sugar
1/2 Teaspoon Vanilla Extract
For The Pumpkin Spice Sugar:
1/4 Cup Granulated Sugar
1/2 Teaspoon Pumpkin Pie Spice
FOR THE COOKIES:
1 3/4 Cups All-Purpose Flour
1 Tablespoon Pumpkin Pie Spice
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
3/4 Cup Unsalted Butter, Softened
1 Cup Light Brown Sugar
2 Egg Yolks, Room Temperature
2 Teaspoons Vanilla Extract
1/2 Cup Canned Pumpkin Puree
BAKING INSTRUCTIONS
FOR THE CHEESECAKE FILLING:
• Mix cream cheese, sugar, and vanilla until fluffy, about 2 minutes
• Whisk together sugar and pumpkin pie spice, set aside
FOR THE COOKIES:
• Preheat oven to 350 degrees fahrenheit
• Line two baking sheets with parchment paper
PREPARE THE PUMPKIN:
• Spread pumpkin on plate and cover with paper towels
• Repeat process 4+ times until liquid is reduced (from 1/2 cup to just under 1/4 cup)
MIX DRY INGREDIENTS:
• Whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt
MIX WET INGREDIENTS:
• Cream butter and brown sugar until fluffy, about 2 minutes
• Add egg yolks and vanilla, mix 1 minute until pale and fluffy
• Add dried pumpkin
COMBINE:
• Add dry ingredients to wet ingredients, mix on low speed
ASSEMBLY:
• Scoop dough and roll into balls
• Flatten each ball
• Place frozen cheesecake ball in center
• Wrap dough around cheesecake
• Roll in pumpkin spice sugar
BAKE:
• 6 cookies at a time
• 12-13 minutes at 350 degrees
Meyer Lemon Thyme Icebox Cake
JENNIFER WEBBER Design Manager Newport Beach, CA
My friend hosts an annual 4th of July 'bake-off' contest. My daughter and I have been reigning champions for six years with our lemon pie. A couple of years ago, when my daughter didn't want to make a pie from scratch, I tried something new. I found this no-bake dessert recipe on Pinterest. Although I felt like I was cheating, we won again! It's a simple, delicious recipe'happiness on a fork,' as the author says.
INGREDIENTS
FOR THE CAKE:
4 Cups Heavy Cream
2 Tablespoons Fresh Thyme, Roughly Chopped
2 Tablespoons Fresh Lemon Zest
16 Ounces Cream Cheese
6 Tablespoons Meyer Lemon Juice
3/4 Cup Honey
230 2-Inch Thin Vanilla or Lemon Cookies (Trader Joe's Meyer Lemon Thin Cookies Recommended)
FOR THE CANDIED LEMONS:
4 Meyer Lemons (or 2 Regular Lemons)
Ice Water
2 Cups Granulated Sugar
2 Cups Water
BAKING INSTRUCTIONS
FOR THE FILLING:
• Whip heavy cream with chopped thyme and lemon zest until soft peaks form. Set aside.
• Whip cream cheese, lemon juice, and honey until smooth and light.
• Fold whipped cream mixture into cream cheese mixture until smooth.
• Cover and refrigerate until ready to assemble.
FOR ASSEMBLY:
• Thinly slice lemons and remove seeds (about 24 slices).
• Prepare a bowl of ice water.
• Boil lemon slices for one minute, then plunge into ice water. Drain.
• Arrange 12 cookies in a circle on a 10-inch cake plate (9 cookies in a ring with 3 in center).
• Spread 1/2 cup of cream cheese filling over cookie layer.
• Repeat layers until desired height is reached.
• Top with final layer of cream.
• Refrigerate for at least 3 hours.
• In a skillet, simmer sugar and water until sugar dissolves.
• Add lemon slices in single layer, simmer for one hour until rinds are translucent.
• Remove and cool on wire rack.
BEFORE SERVING:
• Garnish with candied lemons and fresh thyme if desired.
Russian Tea Cookies
CURTIS LEE
Account Executive Newport Beach, CA
My mother, whom I lost last year, used to make these cookies (and many others) for the holidays. I loved the smell of cookies baking in the oven!
INGREDIENTS
1 Cup Butter, Softened
1/2 Cup Powdered Sugar, Plus Extra for Rolling
1 Teaspoon Vanilla Extract
2 1/4 Cups All-Purpose Flour
1/4 Teaspoon Salt
3/4 Cup Walnuts, Finely Chopped
BAKING INSTRUCTIONS
• Preheat oven to 400 degrees fahrenheit.
• Cream together butter, powdered sugar, and vanilla with a mixer.
• Add flour, salt, and chopped walnuts. Mix until just combined.
• Roll dough into small balls and place on an ungreased cookie sheet.
• Bake for 10-12 minutes or until just golden brown.
• While cookies are still warm, roll in additional powdered sugar.
• Let cool completely.
Cafe De Olla Tiramisu
ADRIANA GONZALEZ Designer Dallas,
TX
Over the past two years, I've developed a passion for baking. I wanted to incorporate my Mexican heritage into common desserts. Café de olla, a popular tradition featuring cinnamon, piloncillo, cloves, coffee, and chocolate, is often enjoyed with pastries during gatherings. Tiramisu, already containing coffee and chocolate, seemed like a perfect match. After researching traditional tiramisu recipes, I found the original and translated it.
INGREDIENTS
12 Egg Yolks
5 Containers Mascarpone (4 Full Containers Plus 1/4 Cup)
2 Cups Plus 1/4 Cup Plus 1 Tablespoon Sugar
3 Containers Lady Fingers Cookies
100% Dutch Cocoa Powder
Organic Cinnamon Powder
Organic Cinnamon Sticks
1 Anise Pod
Dark Roast Coffee (Preferably With Chocolate Notes)
BAKING INSTRUCTIONS
FOR THE COFFEE:
• Heat water to a simmer with cinnamon sticks and anise pod until boiling.
• Add coffee grounds, reduce to medium heat, and let stand for 10 minutes.
• Let cool, then strain coffee grounds twice.
• Pour cooled coffee into a shallow bowl.
FOR THE MASCARPONE MIX:
• Mix egg yolks and sugar for 2-3 minutes until doubled in size and silky with sugar dissolved.
• Carefully fold mascarpone into egg/ sugar mixture (3-5 minutes). Mix slowly, gradually increasing speed until well combined and uniform in color.
ASSEMBLY:
• Spread a light layer of mascarpone cream in the bottom of your serving container.
• Quick-dip lady fingers in cooled coffee (bottom only, let excess drip off).
This recipe is essentially the traditional tiramisu with added flavors to capture the essence of café de olla, giving it that 'je ne sais quoi.'
LAYER IN THIS ORDER:
• Coffee-dipped lady fingers in one direction
• Mascarpone mix
• Coffee-dipped lady fingers in perpendicular direction
• Mascarpone mix
• Repeat layers until fully assembled
FOR TOPPING:
• Mix cocoa powder with 2 teaspoons cinnamon powder
• Sift mixture over the top of tiramisu
SERVING:
• Refrigerate for 8 hours before serving.
NOTE:
• When properly made, the tiramisu should hold its shape when cut and served.
Nativity Carol
BY JOHN MILFORD RUTTER
NICK GREENKO Chief Financial Officer
Santa Fe Springs, CA
Growing up in a small town, my first exposure to music was through church services and Christmas carols. In high school and college, I performed in choirs and experienced a rich diversity of choral music. "The Lessons and Carols" is a service where the message is told entirely through the lyrics and music of carols, a particular feature of the English choral tradition in Anglican and Episcopal churches. John Rutter came from that tradition, but
SONG LYRICS
Born in a stable so bare
Born so long ago
Born 'neath light of star
He who loved us so
Far away, silent he lay
Born today, your homage pay
For Christ is born for aye
Born on Christmas Day
Cradled by mother so fair
Tender her lullaby
Over her son so dear
Angel hosts fill the sky
Far away, silent he lay
Born today, your homage pay
For Christ is born for aye
Born on Christmas Day
Wise men from distant far land
Sheperds from starry hills
Worship this babe so rare
Hearts with his warmth he fills
Far away, silent he lay
Born today, your homage pay
For Christ is born for aye
Born on Christmas Day
Love in that stable was born
Into our hearts to flow
Innocent dreaming babe
Make me thy love to know
Far away, silent he lay
Born today, your homage pay
For Christ is born for aye
Born on Christmas Day...
wrote some exquisite contemporary carols inspired by it. I fell in love with one of his pieces the first time I heard it—it’s so quiet and thoughtful, with ethereal harmonies. It just doesn’t get played enough.
At our house, we also love the barking dog version of "Jingle Bells"—Beni always gets overexcited!
SCAN THE CODE TO GET THE SHEET MUSIC
Sprinkle Sugar Cookie
RILEY SMITH
Client Support Specialist Santa Fe Springs CA
Sugar cookies are a nostalgic part of the holiday season. My siblings and I grew up making sugar cookies for Santa, and we've kept the tradition alive. Sprinkles are my fun addition to this classic cookie, but the recipe is great with or without them.
INGREDIENTS
2 1/2 Cups All-Purpose Flour
2 Teaspoons Baking Powder
3/4 Teaspoon Fine Sea Salt
2 Sticks (1 Cup) Unsalted Butter, Room Temperature
1 1/4 Cups Sugar
1 Egg
1 Egg Yolk
1 Teaspoon Vanilla Extract
Sprinkles (or Sugar or Lemon Zest for Rolling)
BAKING INSTRUCTIONS
• In a bowl, whisk together flour, baking powder, and salt.
• In a large separate bowl, beat butter and sugar for 2 minutes until fluffy.
• Beat in the egg, egg yolk, and vanilla.
• Gradually add the flour mixture and beat in slowly.
• Preheat the oven to 350 degrees fahrenheit and line a baking sheet with parchment paper.
• Pour sprinkles onto a plate.
• Divide the dough into balls, about 2-3 tablespoons each.
• Dip each ball into the sprinkles and place onto the baking sheet, sprinkle side up. Alternatively, roll in sugar or lemon zest.
• Bake for 10 minutes, until edges are slightly browned.
• Remove from oven. The cookies will appear slightly underdone; allow them to finish baking on the sheet.
NOTE:
Letting the cookies finish baking on the sheet after removal from the oven is key for achieving a soft texture.
Lavender Chocolate Chip Cookies
GLUTEN FREE
Business Development
Manager, Technology
Dallas, TX
My daughter is gluten-free, and it's always challenging to find delicious alternatives so she doesn't feel like she's missing out due to her allergies. We first tasted this cookie in Denver, Colorado, and now we make it a few times a month.
10 Ounces Dark Chocolate Chips (1 Bag, Ghirardelli Recommended)
Coarse Sea Salt for Sprinkling
BAKING INSTRUCTIONS
• In a mixing bowl, whisk together flour, baking soda, baking powder, salt, and lavender buds. Set aside.
• In a mixer, beat sugars and butter until smooth and combined.
• Add eggs and vanilla extract, mixing until creamy.
• Slowly incorporate the flour mixture into the wet ingredients, mixing just until dough forms.
• Fold in chocolate chips.
• Cover the bowl with plastic wrap and refrigerate for at least 24 hours for best results.
• When ready to bake, preheat oven to 350 degrees fahrenheit.
• Scoop golf ball-sized mounds of dough onto a lightly oiled or parchment-lined baking sheet.
• Sprinkle dough with coarse sea salt.
• Bake for 11-12 minutes (up to 14 minutes for crispier cookies).
NOTES:
• Don't roll the dough into balls; this affects the texture.
• Refrigeration step is crucial for optimal results but can be skipped for instant gratification.
Rolo Pretzel Turtles
VERNON STEITZ
Sales Executive Dallas,
TX
My mother-in-law started this recipe as a Christmas tradition with my sons. It's easy, fun for all ages, and delicious too!
INGREDIENTS
20 Small Mini Pretzels
20 Chocolate-Covered Caramel Candies (such as Rolo)
20 Pecan Halves
BAKING INSTRUCTIONS
• Preheat the oven to 300 degrees fahrenheit (150 degrees celsius).
• Line a cookie sheet with parchment paper.
• Arrange pretzels in a single layer on the prepared cookie sheet.
• Place one caramel candy on top of each pretzel.
• Bake in the preheated oven until caramels soften, about 4 minutes.
• Remove from the oven and immediately press a pecan half into each warm caramel.
• Allow to cool completely before serving.
Chocolate Chip Banana Bread
TAYLOR VASU
Project Manager
Newport Beach, CA
My husband and I love Hawaii! Every time we visit, we get homemade banana bread from our favorite local shops on the islands. Last summer, craving a sweet treat and with some very ripe bananas on hand, I decided to create my own recipe. After some tweaking, it's now PERFECT! I rarely use this word when it comes to baking, but this banana bread recipe produces an extremely delicious and moist loaf of goodness.
INGREDIENTS
1 1/2 Cups Mashed Ripe Bananas (about 4 Bananas)
1/2 Cup Coconut Sugar
1/2 Cup Salted Butter, Melted
2 Eggs
2 Teaspoons Vanilla Extract
1 1/4 Cups All-Purpose Flour
2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1/2 Cup Semi-Sweet Mini Chocolate Chips
Extra Chocolate Chips & Salt for Topping
BAKING INSTRUCTIONS
• Preheat the oven to 350 degrees fahrenheit.
• In a large mixing bowl, mash the ripe bananas.
• Add melted butter, coconut sugar, eggs, and vanilla extract. Combine until smooth.
• Add all-purpose flour, baking powder, and salt. Mix until evenly combined.
• Stir in the chocolate chips.
• Transfer the batter to a greased or parchment paper-lined loaf tin.
• Top with extra chocolate chips and a sprinkle of salt.
• Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
• Let cool before slicing.
Star Bread
LUANN FLORES
Project Coordinator Santa Fe Springs, CA
I love baking, and the holiday season makes it even more enjoyable. I make various cookies, but four years ago, I wanted to try something different. I found a Star Bread recipe on a baking blog called Preppy Kitchen. It looked delicious, so I made it. My family loved it and now requests it every year, each taking one home. My older son, Andrew, age 4, loves to help me bake. I'm excited for him to assist during Christmas - it will make it even more special and start a new tradition.
INGREDIENTS
FOR THE DOUGH:
1 Cup Warm Whole Milk (110°F)
1 (0.25-Ounce) Packet Instant Yeast
5 Tablespoons Unsalted Butter, Melted
1/4 Cup Granulated Sugar
1 Large Egg, Room Temperature
3 3/4 Cups All-Purpose Flour
1 Teaspoon Salt
FOR THE FILLING:
1/2 Cup Granulated Sugar
1 Tablespoon Cinnamon
3 Tablespoons Unsalted Butter, Melted
FOR THE TOPPING:
1 Large Egg
1 Teaspoon Water
Confectioners' Sugar For Dusting
BAKING INSTRUCTIONS
FOR THE DOUGH:
• In a stand mixer bowl, combine warm milk and yeast. Let stand until foamy, about 10 minutes.
• Add melted butter, sugar, and egg. Add flour and salt on top.
• Using the dough hook, mix on low until dough forms, then increase to medium-low. Knead for 8-10 minutes until sticky and elastic.
• Shape into a ball, place in a lightly oiled bowl. Cover and let rise until doubled, about 1 hour.
FOR THE FILLING:
• Whisk together sugar and cinnamon in a small bowl.
• Punch down risen dough and divide into 4 equal pieces.
• Roll each piece into a 12-inch circle.
• Layer the circles, brushing each with melted butter and sprinkling with cinnamon sugar, leaving a 1/2-inch border. Place the final circle on top.
• Trim to create a 10-11 inch circle.
SHAPING:
• Place a 3-inch cutter in the center. Cut the circle into 16 equal strips, stopping at the cutter.
• Twist two adjacent strips away from each other three times, then pinch ends together. Repeat around the circle to form an 8-pointed star.
• Transfer to a baking sheet. Cover and let rise for 20-30 minutes.
BAKING:
• Preheat oven to 375°F.
• Beat egg and water for egg wash. Brush over the star.
• Bake for 25 minutes, covering with foil after 15 minutes if browning too quickly.
• Cool on the pan for 10 minutes.
• Dust with confectioners' sugar before serving warm.
White Christmas
RHONDA LAW Sales Executive Santa Fe Springs, CA
It’s no secret that my husband and I love to go to Disneyland. One Christmas, we stayed at the Grand Californian. In the lounge, carolers were singing—it was beautiful. They came to our table and asked if there was a carol we would like to hear. I requested "White Christmas," and they did something unexpected: they serenaded my husband and me with it.
SONG LYRICS
I'm dreaming of a white Christmas
Just like the ones I used to know
Where the tree tops glisten
And children listen
To hear sleigh bells in the snow, oh, the snow
I said, I'm dreaming of a white Christmas
With every Christmas card I write
May your days be merry and bright
And may all your Christmas' be white
(Let's go, sticks, let's go)
I said, I'm dreaming of a white, oh, Christmas
Just like the ones I used to know
Where the tree tops glisten
And the children listen
It was both the most awkward (not knowing where to look or how to act with four carolers smiling and singing to us) and the most special Christmas moment. I've never forgotten it, and now "White Christmas" is my favorite carol.
To hear sleigh bells in the snow
I'm dreaming of a white Christmas
With every Christmas card I write
May your days, may your days, may your days
Be merry and bright
And may all your Christmas' be white (Come on now, woo)
(J-man, up, up, up)
I'm dreaming of a white Christmas
With every Christmas card I write
May your days be merry and bright
And may all your Christmas' be white
SCAN THE CODE TO GET THE SHEET MUSIC
Cathy's Roll-Out Sugar Cookies
SAM EAST
Designer Santa Fe Springs, CA
Every Christmas, my mom, Cathy, makes two things: cookies and Chex Mix. She's been doing this for as long as I can remember and has become famous for her holiday snacks. Over the years, my friends have gotten involved, and now it's something we all look forward to annually. The weekend before Christmas, we all gather to watch holiday movies and help with the massive baking operation.
INGREDIENTS
COOKIE INGREDIENTS:
2 Cups Sugar
1/2 Pound (2 Sticks) Butter
3 Eggs
1 Teaspoon Vanilla Extract
1 Cup Buttermilk
1 Teaspoon Baking Soda
5 Cups Flour (Plus Additional For Rolling Surface)
2 Teaspoons Baking Powder
FROSTING INGREDIENTS:
3 3/4 Cups Powdered Sugar
1/2 Cup (1 Stick) Butter
3-4 Tablespoons Whole Milk
1 Teaspoon Vanilla Extract
BAKING INSTRUCTIONS
• Preheat oven to 375°F (350°F for convection).
• Cream together sugar, butter, eggs, and vanilla extract in a stand mixer.
• In a separate bowl, whisk buttermilk and baking soda until small bubbles form.
• Slowly incorporate buttermilk mixture into the stand mixer.
• In another bowl, whisk together remaining dry ingredients.
• Slowly incorporate dry ingredients into wet ingredients until a sticky dough forms.
• On a floured surface, roll out dough to 1/4 inch thickness, adding flour as needed.
• Cut cookies and place on baking sheet.
• Bake for 7-12 minutes, until slightly golden around the edges.
• Cool completely before decorating.
FROSTING INSTRUCTIONS:
• Mix all ingredients at low speed, then increase to medium until creamy.
Cathy makes mounds of Chex Mix and hundreds of cookies of all varieties. The sugar cookies are the most fun - we all don our Keebler Elf Hats and compete to decorate the best cookie. I'm currently the reigning champion.
• If too firm, add milk 1 teaspoon at a time until desired consistency.
• Add food coloring if desired.
FROSTING VARIATIONS:
• Peanut Butter Crunch: Substitute peanut butter for butter; top with peanut pieces.
• Chocolate: Add 1/3 cup cocoa powder; top with chocolate curls.
• Orange: Use orange juice instead of milk; add orange extract and zest.
• Lemon: Use lemon juice instead of milk; add lemon extract and zest.
STORAGE:
• Keep in airtight containers with parchment paper and a slice of white bread to maintain moisture.
Spritz Cookies
ERICA ALEXANDER Design Lead
Santa Fe Springs, CA
Growing up, my mom would make numerous Christmas cookies to give to friends, neighbors, and teachers. While I only helped with a few recipes, this was one of my favorites. Using a cookie press, you can create various shapes. I loved choosing the cookie shapes, switching to a different one when I got bored. Before baking, we'd add colored sugar sprinkles to make them sparkle. It truly doesn't feel like Christmas in our house until these are in the oven.
INGREDIENTS
1 Cup Butter, Softened 1/2 Cup Sugar
2 1/4 Cups All-Purpose Flour 1/4 Teaspoon Salt
1 Egg
1 Teaspoon Vanilla or Almond Extract Food Coloring (optional)
DECORATIONS:
Currants, Raisins, Candies, Colored Sugar, Finely Chopped Nuts, Candied Fruit or Fruit Peel (optional)
BAKING INSTRUCTIONS
• Preheat oven to 375 degrees fahrenheit.
• In the bowl of a stand mixer or with an electric hand mixer, cream together butter and sugar.
• Beat in egg, vanilla or almond extract, and salt until creamy.
• With the mixer on low speed or using a wooden spoon, slowly beat in flour until just combined.
• Place dough in a cookie press fitted with desired template.
• Pipe dough onto an ungreased cookie sheet.
• Decorate with desired sprinkles, candies, etc.
• Bake for 6-8 minutes, or until cookies are set. For crispier cookies, bake for the full 8 minutes.
• Remove cookie sheet to a wire rack and cool for 5 minutes before removing cookies from the sheet.
NOTE:
• If your dough is too soft, refrigerate for 30 minutes before placing in the cookie press.
Filipino Steamed Rice Cake
ALLAN RAMOS
Installation Manager Santa Fe Springs, CA
This Filipino traditional dessert is served at every occasion. It's delicious, especially when paired with chocolate meat soup (Dinuguan, a Filipino dish).
INGREDIENTS
2 Cups Pancake Mix
1 1/4 Cups 2% Milk
3/4 Cup Granulated Sugar
2 Eggs
1/2 Teaspoon Vanilla Extract
Cheddar Cheese (Thin Slices)
BAKING INSTRUCTIONS
• In a bowl, mix eggs, milk, and vanilla until smooth.
• Sift in the pancake mix and sugar. Gently whisk until combined; minor lumps in the batter are okay (avoid over-mixing the batter to prevent a dense puto).
• Spoon the batter into puto molds about 3/4 of the way full. Steam the puto for 15 minutes until risen and cooked all the way through.
• If you’d like to add cheese, place the cheese slices after 13 minutes and continue steaming for an additional 2 minutes until melted.
• Let cool slightly before removing from their molds. Enjoy warm!
Boterkoek: Dutch Butter Cake
CARRYN POWERS
Designer Newport Beach, CA
Every holiday season, we make this dessert to celebrate our Dutch heritage. It's the perfect after-dinner treat! My Beppe and Pake (grandparents) immigrated from the Netherlands and share their heritage through this dessert and other recipes whenever our family gathers. After dinner, we always enjoy this special treat with a latte or cup of coffee.
INGREDIENTS
1 Cup (2 Sticks) Unsalted Butter, Softened
1 Cup Sugar
1 Large Egg, Room Temperature
1 Teaspoon Vanilla Extract
2 1/3 Cups All-Purpose Flour
1/4 Teaspoon Salt FOR THE EGG WASH:
1 Large Egg
1 Teaspoon Water
BAKING INSTRUCTIONS
• Preheat the oven to 350°F. Butter and flour a 9-inch (24cm) springform pan and line the bottom with parchment paper.
• Beat together the butter and sugar with an electric mixer on medium-high speed for about 2 minutes, or until light and fluffy.
• Add the egg and mix on medium speed until well combined.
• Add the flour and salt and mix on low speed until just combined. The dough will be thick like cookie dough.
• Transfer the dough to the prepared pan. Cover the dough with a piece of parchment paper or plastic wrap to prevent sticking, then use your palm to press and spread the dough evenly to the edges of the pan.
• Make the egg wash by beating the egg with a teaspoon of water in a small bowl. Brush the top of the cake lightly with the egg wash.
• Using the tines of a fork, make a crosshatch pattern over the surface of the dough.
• Bake in the preheated oven for about 30 minutes, or until lightly golden brown and a wooden pick inserted in the center comes out clean.
• Allow to cool before serving.
Banana Bread with Peanut Butter & Chocolate Chips
KIMBERLY BARNOW
Account
Executive
Newport Beach, CA
My Christmas memories always include my mom's banana bread. She would make loaves for our neighbors, and my sisters and I would be the delivery elves. Now, I'm continuing the tradition with my daughter, who loves delivering to neighbors during the holidays! While my mom makes a traditional banana bread, I've adapted the recipe to suit my family's preferences.
INGREDIENTS
1 Cup Mashed Ripe Bananas
1/2 Cup Granulated Sugar
1/2 Cup Light Brown Sugar
1/2 Cup Melted Butter
1/2 Cup Sour Cream
1/2 Cup Peanut Butter
2 Large Eggs
1 Teaspoon Vanilla Extract
1 1/2 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Cup Chocolate Chips (optional)
BAKING INSTRUCTIONS
• Preheat oven to 350 degrees fahrenheit (325 degrees for dark coated pans).
• Lightly grease a 9x5-inch loaf pan or line with parchment paper, leaving overhangs on the long edges.
• In a large bowl, whisk together bananas, granulated sugar, brown sugar, melted butter, sour cream, peanut butter, eggs, and vanilla until well combined.
• Add flour, baking soda, salt, and chocolate chips (if using). Stir until just combined, with no dry streaks remaining. Do not overmix.
• Spread the batter in the prepared pan.
• Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs.
• Let the bread cool in the pan for 10-15 minutes.
• Gently remove from pan and transfer to a cooling rack to cool completely.
NOTE:
• The peanut butter flavor is enhanced when the bread is completely cool or even the next day.
Lemon Ricotta Cookies
JEN PARKER Designer Santa Fe Springs, CA
We make these delicious cookies during the holidays as part of our annual family cookie swap. They're perfect for any occasion and can be prepared in advance. We often take them on trips to Big Bear for a perfect treat after a long day on the mountain. They're soft and fluffy, with just the right balance of tanginess and sweetness!
INGREDIENTS BAKING INSTRUCTIONS
FOR THE COOKIES:
2 1/2 Cups Plain Flour
1 Teaspoon Baking Powder
1 Teaspoon Salt
1 Stick Unsalted Butter, Soft
2 Cups Sugar
2 Eggs
1 (15-Ounce) Tub of Whole Milk Ricotta Cheese
3 Tablespoons Lemon Juice
Zest of 1 Lemon
FOR THE GLAZE:
1 1/2 Cups Powdered Sugar
3 Tablespoons Lemon Juice
Zest of 1 Lemon
• Preheat oven to 375 degrees fahrenheit.
• In a medium bowl, mix flour, baking powder, and salt. Set aside.
• In a large bowl, cream butter and sugar until fluffy (about 3 minutes).
• Add eggs one at a time, mixing well after each addition.
• Mix in ricotta cheese, lemon juice, and lemon zest.
• Gradually add the dry ingredients to the wet mixture and mix until combined.
• Line 2 baking sheets with parchment paper.
• Drop about 2 tablespoons of dough for each cookie onto the prepared sheets.
• Bake for 15 minutes or until edges are lightly golden.
• Let cookies cool on the baking sheet for 20 minutes.
• For the glaze, mix powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
• Spread about 1/2 teaspoon of glaze on each cooled cookie.
• Allow the glaze to dry for about 2 hours before serving.
Las Posadas
FERNANDO HERRERA Service Tech
Santa Fe Springs, CA
It’s a Mexican tradition where, for nine consecutive days before Christmas, a group reenacts the holy family’s search for shelter. There are two groups: one sings inside, and the other responds from outside. At the end, the "innkeeper" (inside group) allows "pregnant Mary and Joseph" (outside group) to enter. Once inside, everyone enjoys tamales, pozole, buñuelos, and atole—just a few of the many dishes served during the Posadas. Meanwhile, the children get to break the piñata.
SONG LYRICS
En el nombre del cielo os pido posada, pues no puede andar mi esposa amada.
Aquí no es mesón sigan adelante, yo no puedo abrir, no sea algún tunante.
No seas inhumano, tenos caridad, que el Dios de los cielos te lo premiará.
Ya se pueden ir y no molestar porque si me enfado los voy a apalear.
Venimos rendidos desde Nazaret, yo soy carpintero de nombre José.
No me importa el nombre, déjenme dormir, pues ya les digo que no hemos de abrir.
Posada te pide, amado casero por sólo una noche la Reina del Cielo.
Pues si es una Reina quien lo solicita ¿Cómo es que de noche, anda tan solita?
Mi esposa es María, es Reina del Cielo, y madre va a ser del Divino Verbo.
¿Eres tu José? ¿Tu esposa es María? Entren, peregrinos, no los conocía.
Dios pague señores vuestra caridad, y que os colme el cielo de felicidad.
Dichosa la casa que abriga este día a la Virgen Pura la hermosa María.
The doors are opened and those outside enter as all sing:
Entren santos peregrinos, peregrinos, reciban este rincón no de esta pobre morada sino de mi corazón.
SCAN THE CODE TO GET THE SHEET MUSIC
Nannie's Rum Cake
ANGELA A. RAMON
Sales Executive Dallas, TX
My Nannie (Grandmother) would bake rum cakes every holiday for family, neighbors, friends, and customers. I have fond memories of eating them throughout my childhood, especially during the holiday season.
INGREDIENTS BAKING INSTRUCTIONS
FOR THE CAKE:
1 Box Yellow Cake Mix
1/2 Cup Water
1 Box Instant Vanilla Pudding Mix
4 Eggs
1/2 Cup Cooking Oil
1/2 Cup White Rum
1 Cup Pecans (optional) FOR THE TOPPING:
1 Stick Margarine or Butter
1 Cup Sugar
1/2 Cup Rum
• Preheat oven to 325 degrees fahrenheit.
• Mix all cake ingredients together until smooth.
• Spray a bundt pan with non-stick spray.
• If using, add pecans to the bundt pan.
• Pour cake mixture into the bundt pan.
• Bake for 50 minutes.
WHILE THE CAKE IS BAKING, PREPARE THE TOPPING:
• In a small saucepan, melt margarine or butter.
• Add sugar and rum, stirring until combined.
• When the cake is done, place the bundt pan in the sink.
• Pour the warm topping over the hot cake while it's still in the pan.
• Allow the cake to cool slightly, then flip onto a serving plate.
Oatmeal Sour Cherry Cookies
EILEEN KNOX Major Accounts Manager Santa Fe Springs, CA
Making these cookies has been a yearly Christmas tradition since my son was very young and loved baking with me. We started with a standard oatmeal-raisin cookie recipe but substituted tart dried cherries. Not only are they pretty, but they also taste amazing! We've been making them every Christmas for almost 22 years now!
INGREDIENTS
2 1/2 Cups Old Fashioned Oats
2 Cups All-Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
3/4 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1 Cup Unsalted Butter, Room Temperature (Salted can be used)
1 Cup Granulated Sugar
1 Cup Packed Light Brown Sugar
2 Large Eggs
1 Teaspoon Vanilla Extract (plus a little extra)
8 Ounces Dried Pitted Tart Cherries (Trader Joe's Dried Pitted Tart Montgomery Cherries Recommended)
BAKING INSTRUCTIONS
• Preheat oven to 350 degrees fahrenheit. Line baking sheet with parchment paper or spray with cooking spray.
• In a bowl, combine oats, flour, baking powder, baking soda, salt, and cinnamon.
• In the bowl of an electric stand mixer with the paddle attachment, cream butter and both sugars on medium speed until combined, scraping sides as needed.
• Add eggs and mix until fully combined, then mix in the vanilla extract.
• Slowly add half of the flour mixture, beating on low until incorporated. Add the remaining flour mixture and mix on low until incorporated.
• Fold in the cherries.
• Using a small round scoop (about 2 tablespoons per cookie), place dough on prepared baking sheets.
• Bake for approximately 12-13 minutes, or until edges are golden.
• Remove from oven and let cookies cool on the baking sheet for 7-8 minutes.
• Transfer to a wire rack to cool completely.
Flower-Pressed Horchata Shortbread Cookies
ANNA TRAN
Resource Specialist Santa Fe Springs, CA
This recipe isn't a traditional one, but I came up with it because my mom loved both shortbread cookies and horchata lattes. One day, I thought, why not combine those two flavors? The result was these horchata shortbread cookies, which quickly became a favorite. I love how the warm, cinnamon-y flavor of horchata blends with the buttery shortbread. It's a simple but unique treat that's great to enjoy with a cup of coffee or tea.
INGREDIENTS
1 Cup Unsalted Butter, Softened
1/2 Cup Powdered Sugar
1/4 Cup Horchata Powder
1/2 Teaspoon Vanilla Extract
1/2 Teaspoon Lemon Zest (from about 1 Lemon)
1 1/2 Cups All-Purpose Flour
1/2 Cup Rice Flour (or Substitute With More AllPurpose Flour)
2 Teaspoons Ground Cinnamon
1/4 Teaspoon Salt
Edible Flowers (Pansies, Violets, or Lavender)
BAKING INSTRUCTIONS
• Preheat oven to 350 degrees fahrenheit and line a baking sheet with parchment paper.
• In a large bowl, mix together the softened butter and powdered sugar until light and fluffy.
• Mix in the horchata powder, vanilla extract, and lemon zest until well combined.
• In a separate bowl, whisk together allpurpose flour, rice flour, cinnamon, and salt.
• Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
• Roll out the dough on a lightly floured surface to about 1/4 inch thick.
• Cut out shapes with a cookie cutter and place them on the prepared baking sheet.
• Gently press edible flowers onto each cookie.
• Chill the cookies in the freezer for 2 hours to help them keep their shape.
It's become one of my go-to recipes whenever I want to make something special!
• Bake for 10 minutes, rotate the pan, and continue baking for 5 to 8 more minutes, or until the edges are golden brown.
• Let the cookies cool on a wire rack before serving.
TIPS:
• Ensure the edible flowers are not treated with pesticides or chemicals. You can find these at specialty stores or grow your own.
• Store cooled cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Matrimonial Cake
KAREN GAYLORD
Senior Designer / Account Manager Santa Fe Springs, CA
Matrimonial Cake is a Western Canadian tradition that our family normally makes Christmas time to share with family and friends. My Mom likes to say, "it is two matching entities brought together by a date". It is sometimes called Date Squares in the US.
INGREDIENTS
FOR THE DRY MIXTURE:
1 Cup All-Purpose Flour
1 Cup Oatmeal
1 Cup Brown Sugar
1/2 Teaspoon Baking Soda
1/2 Cup Shortening
Pinch of Salt
FOR THE FILLING:
1 1/2 Cups Water
1 Teaspoon Vanilla Extract
1 Pound Pitted & Chopped Dates
BAKING INSTRUCTIONS
• Preheat oven to 350 degrees fahrenheit.
• In a saucepan, bring water and dates to a boil. Remove from heat and let cool.
• In a bowl, combine flour, oatmeal, brown sugar, baking soda, shortening, and salt into a crumbly mixture.
• Pat down half of the dry mixture into an ungreased baking pan.
• Add vanilla to the cooled date mixture.
• Spread the date mixture over the base layer in the pan.
• Top with the remaining crumble mixture and pat down slightly.
• Bake for 30 minutes.
• Allow to cool before cutting and serving.
Grandma's Pumpkin Squares
PEYTON ROMO
Sales
Executive
Santa Fe Springs, CA
This recipe was passed on from a close family friend who is an excellent baker! Everything she makes is delicious, so it made perfect sense to incorporate this recipe into our family holiday tradition. If you love anything pumpkin-flavored, this is the recipe for you!
INGREDIENTS
1 Box Yellow Cake Mix
3 Eggs
1 1/2 Cubes (3/4 Cup) Butter
1 Can (15 oz) Pumpkin Filling
1 Can (5 oz) Evaporated Milk
2 Teaspoons Cinnamon
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Ground Cloves
1 Teaspoon Vanilla
1 1/4 Cups Sugar
BAKING INSTRUCTIONS
• Preheat oven to 300 degrees fahrenheit.
FOR THE BOTTOM LAYER:
• Mix 1 cube (1/2 cup) melted butter, the cake mix (minus 1 cup set aside for topping), and 1 egg with a hand mixer.
• Spread evenly over the bottom of an ungreased 9x13 inch glass pan.
FOR THE MIDDLE LAYER:
• Mix pumpkin filling, evaporated milk, 2 eggs, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cloves, 1 teaspoon vanilla, and 3/4 cup sugar with a hand mixer.
• Pour evenly over the first layer.
FOR THE CRUMB TOPPING:
• Mix remaining 1 cup cake mix, 1/2 cup sugar, 1/2 cube (1/4 cup) room temperature butter, and 1 teaspoon cinnamon with a hand mixer.
• Sprinkle evenly over the pumpkin filling.
• Bake uncovered for 1 hour.
• Cool completely, then cut into squares.
• Serve immediately after cooling or refrigerate before serving.
Carol of the Bells LINDSEY STIRLING VERSION
JON LEACH Director of Business Development Dallas, TX
I grew up playing the violin and played for many years. I love a good remix, and Lindsey Stirling's version is the best of both worlds, blending two of my favorite styles of music.
SONG LYRICS
Hark how the bells sweet silver bells all seem to say throw cares away Christmas is here bringing good cheer to young and old, meek and the bold Ding dong ding dong that is their song with joyful ring all caroling
One seems to hear words of good cheer from everywhere filling the air
Oh how they pound raising the sound o'er hill and dale telling their tale Gaily they ring while people sing songs of good cheer Christmas is here
Merry, Merry, Merry, Merry Christmas Merry, Merry, Merry, Merry Christmas On on they send on without end their joyful tone to every home Ding dong ding dong
SCAN THE CODE TO GET THE SHEET MUSIC
Strawberry Trifle
INGREDIENTS
1 Angel Food Cake
Heavy Whipping Cream
Banana Cream Filling
Strawberries
Toasted Almonds
Fresh Mint Leaves
KELLIE REED Vice President, OC Sales + Healthcare Newport Beach, CA
I'm a fan of Ina (last name not needed, if you know, you know). She makes an amazing Summer Berry Trifle. I took her recipe and improvised. I make it for special occasions. It's pure happiness when consumed!
BAKING INSTRUCTIONS
• Clean strawberries and cook them down for 5-7 minutes. Let cool completely.
IN
A TRIFLE DISH, BEGIN LAYERING AS FOLLOWS:
• Angel food cake pieces
• Dollops of whipped cream
• Dollops of banana cream filling
• Cooled cooked strawberries
• Repeat the layering process 3-4 times, or until the trifle dish is full.
• Refrigerate the trifle overnight.
• Before serving, top with toasted almonds and fresh mint leaves.
NOTE:
• This recipe is all about layers. The exact quantities will depend on the size of your trifle dish.
Snickers Dip
DANIELLE MACPHETRIDGE
Client Support Training Manager
Remote
I started making this when I needed to think outside the box for bringing desserts to gatherings. Everyone would always bring the same few items. I'm not a skilled baker, so I decided to try a dessert dip, and it's always a crowd favorite. The best part is that the recipe is so easy, my daughter and I can make it together!
INGREDIENTS
10-12 Snickers Candies, Chopped
4 Ounces Cream Cheese, Softened
1 Cup Cool Whip
1 Tablespoon Peanut Butter Caramel Sauce (Optional, for Drizzling)
BAKING INSTRUCTIONS
• Combine chopped snickers, cream cheese, cool whip, and peanut butter in a bowl.
• Mix all ingredients thoroughly.
• Chill the mixture in the refrigerator.
• Serve chilled with apple slices, pretzels, or graham cracker sticks.
• For extra flavor, drizzle fresh caramel sauce over the top before serving.
Pumpkin Cookies with Caramel Frosting
CAMBRIA JOHNSON
Project Coordinator
Newport Beach, CA
I make these cookies every year in the fall for my family and myself. I love sharing them with others too! The pumpkin and caramel pair so well together and really capture the fall spirit. Every time this season comes around, I look forward to making these!
INGREDIENTS
FOR THE COOKIES:
1 Cup Unsalted Butter, Softened
1/2 Cup Packed Brown Sugar
1/2 Cup White Sugar
1 Egg
1 Teaspoon Vanilla Extract
1 Cup Canned Pumpkin
2 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Nutmeg
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Salt
1 Tablespoon Ground Cinnamon
FOR THE CARAMEL FROSTING:
3 Tablespoons Butter
1/4 Cup Heavy Cream
1/2 Cup Packed Brown Sugar
1 Cup Powdered Sugar
1 Teaspoon Vanilla Extract
BAKING INSTRUCTIONS
• Preheat oven to 350 degrees fahrenheit.
• In a large bowl, mix softened butter, brown sugar, and white sugar until smooth.
• Add egg and mix again. Add vanilla extract and mix once more.
• Stir in canned pumpkin until thoroughly mixed.
• In a separate bowl, combine flour, baking soda, nutmeg, cloves, ginger, salt, and cinnamon.
• Add dry mixture to wet mixture and combine.
• Scoop generous spoonfuls of dough onto a lined or greased baking sheet.
• Bake for 10-12 minutes.
• For the frosting, bring butter, heavy cream, and brown sugar to a boil over medium heat.
• Once boiling, remove from heat and let cool completely.
• Mix in powdered sugar and vanilla extract.
• Frost cooled cookies and serve.
Nana's Lemon Cookies
KADE TURNAGE
Sales Executive Dallas, CA
A staple in our house growing up, Nana's Lemon Cookies were made every time we visited her house and for just about every occasion imaginable (they're that good). Since she passed away from cancer over 7 years ago, making this recipe has become our family's way of remembering her, along with the many Christmases, birthdays, and gatherings we shared. Be sure to make a double batch - they won't last long!
INGREDIENTS
1 1/2 Cups All-Purpose Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
3/4 Cup Sugar
1/2 Cup Shortening
1 Egg
2 Heaping Tablespoons Milk
1 Teaspoon Vanilla Extract
2 Teaspoons Lemon Extract
BAKING INSTRUCTIONS
• Preheat oven to 375 degrees fahrenheit.
• Optional: Sift together flour, baking powder, salt, and baking soda in a bowl.
• In a large bowl, combine all ingredients and mix to form a dough.
• Create cookie-sized balls of dough and place on an oiled baking sheet.
• Bake for 8-9 minutes.
• Allow cookies to cool before serving.
TIP:
• For cookies with extra lemon flavor, add an additional 1/2 teaspoon of lemon extract.
Mary Violet's Pumpkin Chiffon Pie
WENDY MEADOR-KUNERT
INGREDIENTS
1 Tablespoon Gelatin
1/4 Cup Cold Water
3/4 Cup Brown Sugar
1/2 Teaspoon Salt
2 Teaspoons Cinnamon
1/2 Teaspoon Ginger
1/2 Teaspoon Allspice
1/2 Cup Milk
Business Intelligence Manager Santa
Fe Springs, CA
My grandmother would make 20 pies every Thanksgiving and Christmas for our family. A few years before she passed, she had me come over and taught me how to make them. Out of five granddaughters, I was the only one who didn't cook and the only one she ever taught. To this day, I am the designated pie maker for our whole family. Now my nieces and nephews steal a whole pie, hide in the kitchen, and keep it for themselves.
BAKING INSTRUCTIONS
• Dissolve gelatin in cold water and let sit.
• In a saucepan, mix brown sugar, salt, cinnamon, ginger, allspice, pumpkin, milk, and egg yolks.
• Bring mixture to a boil and boil for one minute, stirring constantly.
• Remove from heat and stir in softened gelatin.
1 1/3 Cups Cooked or Canned Pumpkin
3 Large Eggs, Separated
1/4 Teaspoon Cream of Tartar
6 Tablespoons Sugar
1 Baked Pie Shell
Whipped Cream for Serving
• Let cool and chill until room temperature and partially set.
• Beat the chilled mixture until smooth.
• Make a meringue with the reserved egg whites, cream of tartar, and 6 tablespoons sugar.
• Carefully fold the pumpkin mixture into the meringue until fully incorporated.
• Pile the mixture into a baked pie shell.
• Chill until set, about two hours.
• Serve with whipped cream.
Easy Fudge Recipe
ROB BARGANIER Account Executive Dallas, CA
My mother would make these, and they just taste like holidays at home!
INGREDIENTS
3 Cups Chocolate Chips (Semi-Sweet or Milk Chocolate, 18.6 Ounces)
14 Ounces Sweetened Condensed Milk
1 Teaspoon Vanilla Extract
BAKING INSTRUCTIONS
• Line an 8-inch by 8-inch baking dish with aluminum foil or two pieces of parchment paper overlapping to make an X.
• In a medium saucepan, combine the chocolate chips and sweetened condensed milk.
• Place the pan over medium-low heat. Stir consistently until the chocolate is partially melted.
• Stir in the vanilla extract.
• Continue stirring until the chocolate is fully melted and the mixture is smooth and starts to turn shiny.
• Pour the mixture into the prepared pan. It will be very thick – if it doesn't pour well, use a rubber spatula to spread it. Gently shake the pan back and forth to help it settle.
• Allow the fudge to completely set on the countertop for about four hours.
• Remove the fudge from the pan and take off the aluminum foil or parchment paper.
• Trim off the rounded edges from the pan.
• Cut the fudge in half one way and then the other to make four equal squares. Cut each small square into 9 equal pieces by cutting into thirds one way and then the other, resulting in 36 equal pieces of fudge.
• Enjoy immediately or store in an airtight container for up to two weeks.
Blackberry Cheesecake
GABBY BARAJAS
HR Representative Santa Fe Springs, CA
I started making this blackberry cheesecake for my family during the holidays. Now that we're older, my siblings and I are responsible for curating our holiday celebrations, including planning themes, activities, and even the menu. This recipe was a hit and has been requested for the last couple of years. It's a sweet treat and new tradition that we will definitely try to continue as our family grows.
INGREDIENTS BAKING INSTRUCTIONS
FOR THE CRUST:
20-25 Golden Oreos, Crushed
4 Tablespoons Butter, Melted
1 Tablespoon Sugar
FOR THE BLACKBERRY SAUCE:
2-3 Cups Blackberries
1/2 Cup Sugar
1 Teaspoon Lemon Juice
1/2 Teaspoon Lemon Zest
1/2 Teaspoon Cornstarch
FOR THE CHEESECAKE FILLING:
24 Ounces Cream Cheese, Room Temperature
1 1/4 Cups Sugar
4 Eggs
1 Cup Sour Cream
1/2 Cup Heavy Cream
2 Teaspoons Lemon Juice
1 Teaspoon Lemon Zest
• Preheat oven to 325 degrees fahrenheit.
• For the crust: Mix all crust ingredients together and press into a glass pie pan. Bake for 10 minutes while preparing sauce and filling.
• For the sauce: In a saucepan over medium heat, combine all sauce ingredients except cornstarch. Cook for 20 minutes until blackberries are broken down. Add cornstarch and reduce to desired consistency.
• For the filling: Mix cream cheese and sugar, then add eggs one at a time, mixing between each addition. Add all other filling ingredients and mix well.
• Pour filling over the prepared crust. Pour the blackberry sauce in a spiral pattern on top. Use a toothpick to create a webbing effect if desired.
• Cover with a foil tent, leaving room for the cheesecake to expand while baking.
• Bake at 325 degrees fahrenheit for 1.5 hours.
• Optional: Place a water bath below the cheesecake for a fool-proof bake.
Mary, Did You Know?
PENTATONIX VERSION
LORENA ALVARADO Project Manager Santa Fe Springs, CA
SONG LYRICS
Mary did you know that your baby boy would one day walk on water?
Mary did you know that your baby boy would save our sons and daughters?
Did you know that your baby boy has come to make you new?
This child that you delivered, will soon deliver you
Mary did you know that your baby boy would give sight to a blind man?
Mary did you know that your baby boy would calm the storm with his hand?
Did you know that your baby boy has walked where angels trod?
When you kiss your little baby, you kiss the face of God
Something about the Pentatonix version hits differently. Every year, I listen to it, and every single time it gives me goosebumps.
Mary, did you know (Mary, did you know)
Mary, did you know (Did you know)
Mary, did you know (Mary, did you know) (Mary, did you know) (Mary, did you know) (Mary, did you know)
Mary, did you know
The blind will see, the deaf will hear, the dead will live again
The lame will leap, the dumb will speak, the praises of the lamb (Lamb)
Mary did you know that your baby boy is Lord of all creation?
Mary did you know that your baby boy would one day rule the nations?
Did you know that your baby boy is heaven's perfect Lamb?
That sleeping child you're holding is the great I am
Mary, did you know (Mary, did you know)
Mary, did you know (Mary, did you know) (Mary, did you know)
Mary, did you know
Mary, did you know
SCAN THE CODE TO GET THE SHEET MUSIC
Aunt Sharon's Thumbprint Cookies
GLUTEN FREE
KATLYN HENSCHEL
Sales Executive Dallas, TX
I've made these every year around the holidays since I was little! They're a family favorite and can be customized with any flavor of jelly or preserves. They're also best when eaten right out of the freezer.
INGREDIENTS
1 Cup Unsalted Butter, Room Temperature
1/2 Cup Granulated Sugar
2 Egg Yolks, Slightly Beaten
1 Teaspoon Vanilla Extract
1/2 Teaspoon Salt
2 Cups All-Purpose Flour
Preserves (Blackberry, Raspberry, Four Fruits, or Apricot - or Any Flavor You Prefer)
BAKING INSTRUCTIONS
• Preheat oven to 350 degrees fahrenheit.
• Cream butter and sugar together in a large bowl until well combined.
• Add egg yolks, vanilla extract, and salt. Mix well.
• Gradually add flour and mix until well combined.
• Scoop 1 tablespoon of dough and roll into a ball about 1 inch in diameter.
• Place dough balls on an ungreased cookie sheet.
• Make an indentation in the center of each cookie with your thumb.
• Fill each indentation with your chosen preserves.
• Bake for 10-12 minutes.
• Remove cookies from the sheet immediately and cool on a wire rack.
• Once cooled, store cookies in the freezer.
NOTE:
• These cookies can be enjoyed straight from the freezer!
Butterscotch Haystacks
LAURA NIX
Senior Designer Newport Beach, CA
I'm not a baker and don't have that gene, so this is the only cookie I make. It's my go-to for cookie parties and always the big favorite. Making this tasty treat is always my peaceful sign that the winter season is ahead.
INGREDIENTS
1 Cup Butterscotch Chips
1/2 Cup Creamy Peanut Butter
1/2 Cup Roasted Salted Peanuts
2 Cups Unflavored Chow Mein Noodles
BAKING INSTRUCTIONS
• Line 2 baking sheets with parchment paper. Set aside.
• On top of a double boiler, melt the butterscotch chips with peanut butter. Remove from heat and mix together until well blended.
• Gently stir in the salted peanuts and chow mein noodles until well combined.
• Drop rounded tablespoons of the mixture onto the prepared baking sheets.
• Allow the cookies to set for 2-3 hours or overnight. For quicker setting, place them in the refrigerator.
Thumbprint Cookie
JULIA EHMAN
Sales Coordinator Newport Beach, CA
My husband has loved the cookies from Knott's Berry Farm since childhood. I decided to make a homemade version for the holidays, and it's become an annual tradition. One year we made them with raspberry jam, and another with our homemade boysenberry jam (from our own bush). I like to decorate the cookies with white chocolate and sprinkles to make them stand out. There are usually none left by the time Christmas is over!
INGREDIENTS
1 Cup Unsalted Butter, Softened
2/3 Cup Powdered Sugar
2 Teaspoons Almond Extract
1 Teaspoon Vanilla Extract
1/8 Teaspoon Salt
2 Cups All-Purpose Flour
1/2 Cup Jam (Raspberry, Boysenberry or Apricot)
1/4 Cup White Granulated Sugar (for Coating)
1/4 Cup White Chocolate (for Drizzling)
BAKING INSTRUCTIONS
• In a bowl with an electric or hand mixer, blend together the butter and powdered sugar until well combined and fluffy.
• Add both extracts and salt, blending well.
• Slowly add the flour until well combined, scraping down the sides of the bowl as needed. Mix until the dough pulls away from the sides.
• Refrigerate the dough for at least 2 hours.
• Preheat oven to 350 degrees fahrenheit and line a cookie sheet with parchment paper.
• Roll the dough into 1 tablespoon size balls and toss in granulated sugar to coat on all sides.
• Line the coated dough balls on the cookie sheet. Use the back of a small round spoon or scoop to press in the middle of each ball, creating a well for the jam.
• Fill each cookie with jam within the well, but do not overfill.
• Bake for 12 minutes until the outer edge is slightly brown.
• Melt the white chocolate.
• Place the cookies on a cooling rack or another cookie sheet and drizzle with the melted white chocolate.
• Allow the cookies to cool for about 30 minutes, letting the chocolate harden.
• Add additional sprinkles or other decorations as desired.
• Store at room temperature.
Timorie's Scones
KARLEE BUDGE
Sales Executive Santa Fe Springs, CA
My mom is a skilled baker, and we've been baking together since I was a toddler. I love making this scone recipe with her on a lazy Sunday or during the holidays. They're delicious anytime, and the recipe is easy to follow! Be careful, though - I can guarantee you may want more than one in just one sitting!
INGREDIENTS
2 Cups All-Purpose Flour
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
2 Tablespoons Granulated Sugar
5 Tablespoons Cold Unsalted Butter
1 Cup Heavy Whipping Cream
1 Cup Blueberries
FOR THE ICING GLAZE:
1/2 Cup Freshly Squeezed Lemon Juice
2 Cups Powdered Sugar
1 Tablespoon Unsalted Butter
1 Lemon, Finely Grated Zest
BAKING INSTRUCTIONS
• Preheat oven to 400 degrees Fahrenheit.
• Sift together flour, baking powder, salt, and granulated sugar in a large bowl.
• Add cold butter in small pieces to the dry ingredients. Use a pastry blender and then your hands to incorporate the butter.
• Gently fold in the blueberries.
• Add the heavy whipping cream and mix until just combined.
• Form the dough gently into a long rectangle and refrigerate for at least 2 hours.
• Cut the chilled dough into rectangular pieces.
• Brush the tops of the scones with heavy cream.
• Bake for 20 minutes or until golden brown.
• While the scones are baking, prepare the icing glaze by combining lemon juice, powdered sugar, butter, and lemon zest.
• Once the scones have cooled slightly, drizzle with the icing glaze.
YIELD:
• 8 scones
Sunshine Biscuits
TORIE HAMILTON Communications Manager Newport
Beach, CA
My mom has been making sunshine biscuits since before I was born and they're a Hamilton household staple to this day, especially around the holidays. They're incredibly easy to make with only 4 ingredients and these sticky biscuits truly taste like sunshine.
INGREDIENTS
1 Package of Pillsbury Biscuits (10 ct)
1/4 Cup Butter
1/2 Cup Honey
1/4 Cup Orange Juice
BAKING INSTRUCTIONS
• In a microwave-safe bowl, melt the butter, orange juice, and honey together and mix.
• Equally divide the mixture between 10 cups in a muffin tin and place a biscuit in each cup, fully submerging it in the mixture. Bake according to the directions on the biscuit packaging.
• When done, flip the biscuits over into a bowl and make sure all of the syrup drains into the bowl as well. Best served fresh out of the oven!
Someday at Christmas
FELECIA BRADLEY
Client Support Specialist Remote
BY STEVIE WONDER
When I hear this song, I know it's Christmastime, and it reminds me of my childhood—family dinners, loud music, singing, and eating.
SONG LYRICS
Someday at Christmas men won't be boys
Playing with bombs like kids play with toys
One warm December our hearts will see A world where men are free
Someday at Christmas there'll be no wars
When we have learned what Christmas is for When we have found what life's really worth There'll be peace on earth
Someday all our dreams will come to be
Someday in a world where men are free
Maybe not in time for you and me
But someday at Christmastime
Someday at Christmas we'll see a land
With no hungry children, no empty hand
One happy morning people will share Our world where people care
Whoa, someday at Christmas there'll be no tears
When all men are equal and no man has fears
One shinning moment one prayer away From our world today
Someday all our dreams will come to be Someday in a world where men are free
Maybe not in time for you and me
But someday at Christmastime
Someday at Christmas man will not fail Hate will be gone and love will prevail
Someday a new world that we can start
With hope in every heart, yeah whoa, yeah
(Someday in a world where men are free)
Maybe not in time for you and me
But someday at Christmastime
Someday at Christmastime
SCAN THE CODE TO GET THE SHEET MUSIC
Cookie Title
NAME & LAST NAME Title
Location, State
Baking Christmas cookies for Santa is a treasured tradition from my childhood. The magic of Santa enjoying cookies baked especially for him is unforgettable! Now, our family continues this tradition with our children. I delight in seeing the joy in my children’s eyes as they place their decorated cookies for Santa. I hope they experience the same excitement I felt as a child.
For the kids, I simplify the frosting using an easy
INGREDIENTS
BUTTERCREAM FROSTING:
1 Cup Crisco
2 Sticks of Salted Butter
2 tsp Vanilla
2 lbs Powdered Sugar
2 T Whole Milk
Gel Food Coloring
ROYAL ICING:
6 oz Warm water
5 T Meringue Powder
1 tsp Cream of Tartar
2.25 lbs Powdered Sugar
Gel Food Coloring
EGGNOG CUTOUT COOKIES:
2 Cups Granulated Sugar
2 Cups Salted Butter
2 Large Eggs
2 tsp Vanilla
1/3 Cup Eggnog
6 Cups All-purpose flour
1 tsp Cinnamon
1 tsp Nutmeg
traditional buttercream recipe. We use various sprinkles and all the edible glitter we can find! Santa is always well taken care of at the Wilkens household!
For special occasions, I decorate cookies using royal icing. Making cookies for loved ones is a meaningful way to show affection and provides a delicious creative outlet, especially at Christmas!
BAKING INSTRUCTIONS
FOR THE BUTTERCREAM FROSTING:
• Cream together crisco, butter, and vanilla.
• Slowly add powdered sugar and 2 tablespoons milk.
• Add more milk, 1 tablespoon at a time, if needed for desired consistency.
• Add gel food coloring and transfer to piping bags.
FOR THE ROYAL ICING:
• Hand whisk water and meringue powder for 30 seconds.
• Add cream of tartar and whisk another 30 seconds.
• Add all ingredients to a stand mixer with paddle attachment.
• Mix on low for 10 minutes.
• Optional: Add clear vanilla for white icing.
• Add gel food coloring as desired.
• Thin with water using a dropper to achieve desired consistency.
• Transfer to piping bags.
FOR THE COOKIES:
• Cream butter and sugar in stand mixer on low for 30 seconds.
• Slowly add eggs, vanilla, and eggnog. Mix 30 seconds.
• In separate bowl, whisk dry ingredients.
• Cover mixer with tea towel, add dry ingredients, mix on low for 30 seconds.
• Roll dough between parchment paper to 1/4-inch thickness.
• Refrigerate on baking sheet for 1 hour.
• Cut shapes and place on parchmentlined baking sheets.
• Refrigerate shapes for 10 minutes.
• Bake at 375 degrees fahrenheit for 8-12 minutes.
