4 minute read
Santa’s Favorite Peanut Butter Cookies
from Ayla's Cookbook
Scalloped Potatoes
From the kitchen of: The Keohane Family
Ingredients
6 Idaho Potatoes 1 stick of salted butter 1 onion chopped 1 pint of heavy cream Salt and pepper
Directions
1. Preheat oven to 350. 2. Peel the potatoes. Slice them thin. Then layer them in a pan. 3. Slice up one stick of salted butter and spread the slices evenly in the pan. 4. Chop up one onion. 5. Pour in one pint of heavy cream. 6. Sprinkle in salt and pepper. 7. Bake at 350° for an hour or until fork tender.
This recipe started with my Grandma, Anne Keohane, and was passed down to my dad, Brendan Keohane. For parties or family dinners, my family loves to make these potatoes. They are delicious!
Desserts
Coffee and Hazelnut Ice Cream
From the kitchen of: Jane Lawson
Ingredients
6 egg yolks 2/3 cup superfine sugar 2 cups milk 1 cup light whipping cream 1/3 cup crème de café (coffee liqueur) 1 cup toasted hazelnuts, skinned and chopped
Directions
1. Place the egg yolks and sugar in a heatproof bowl over a sauce pan of simmering water, making sure the base of the bowl does not touch the water. Beat until light and fluffy. 2. In a separate saucepan, gently heat the milk. Pour into the egg yolk mixture and stir constantly over low-medium heat for 8-10 minutes or until the mixture thickens and coats the back of the spoon. Do not allow to boil. Set aside to cool slightly, then stir in the cream, coffee liqueur, and hazelnuts. Cover and refrigerate until cold. 3. Transfer to an ice cream maker and freeze according to manufacturer’s instructions. Alternatively, transfer to a shallow metal tray and freeze, whisking every couple of hours until frozen and creamy. Freeze for 5 hours or overnight. Soften in the fridge for 30 minutes before serving.
This delicious coffee and hazelnut ice cream is simple to make and can be made with or without an ice cream maker.
Caramel Chocolate Pretzel Rods
From the kitchen of: Siobhan Hoffman
Ingredients
1/2 cup light Corn syrup 1/2 cup Sugar 3 tbsp Butter 1/2 cup Heavy Cream 15 Pretzel Rods 8 oz Melting Chocolate
Directions
1. Line a cookie sheet with parchment paper. Set aside. 2. Place corn syrup in medium pan, over medium heat. 3. When corn syrup is heated (starting to bubble) add sugar and stir until well mixed. 4. Let syrup cook without stirring until golden. 5. Remove from heat, add butter and stir until blended and slowly add cream while stirring constantly to blend. 6. Transfer caramel to a tall cup for dipping. 7. Dip each pretzel rod in caramel and place on the prepared tray. Then refrigerate for 30 minutes to allow caramel to set. 8. Heat chocolate in the microwave for 30 seconds, stir. Repeat until melted and smooth. Transfer to a tall cup for dipping. 9. Dip each caramel coated pretzel in chocolate to coat and return to the tray. 10. Sprinkle with decorations while still warm. Refrigerate for 30 minutes to allow chocolate to set.
Banana Crumb Muffins
From the kitchen of: Margret Fishman
Ingredients
Topping: 1/2 cup of unbleached all-purpose flour 1/4 cup sugar 1 tsp cinnamon 4 tbsp butter, room temperature
Muffins: 1 1/2 cups unbleached all-purpose flour 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 3 large, ripe bananas, mashed 3/4 cup sugar 1 egg, slightly beaten 1/3 cup butter, melted
Instructions
Topping: 1. In a medium bowl, mix flour, sugar, and cinnamon. Add butter and mix until crumbly. Put aside.
Muffins: 1. In a large bowl, combine dry ingredients. Set aside. 2. In another bowl, combine mashed bananas, sugar, egg, and melted butter. Mix well. Stir into dry ingredients. 3. Fill greased muffin cups two-thirds full. Using hands, evenly distribute the crumb mixture on top of the cups. 4 Bake at 375° for 18 to 20 minutes or until muffins test done.
Cool in pan for 10 minutes.
Santa’s Favorite Peanut Butter Cookies
From the kitchen of: Mary Jane Armfield
Ingredients
1 cup peanut butter 1 cup sugar, extra for fork 1 egg
Directions
1. Preheat oven to 350°. 2. Line baking sheet with parchment paper. 3. Combine the peanut butter, sugar, and egg in a large bowl; mix until smooth. 4. Roll dough into walnut-size balls and place onto prepared baking sheet. 5. Using a fork dipped in sugar, press a crosshatch pattern into the dough balls. 6. Bake for 8-10 minutes. 7. Do not over bake! These cookies are best when they are still soft and just barely brown on the bottoms.
My grandma told my mom when she was growing up that these were Santa’s favorite cookies, so we still to this day leave a plate of them out for him. They are always gone when we wake up on Christmas morning!
