UR KITCHENS TO YOUR S FROM O
Holiday Recipes
PRESENTED BY
A COLLECTION OF OUR FAVORITE FAMILY RECIPES TO ENJOY THIS SEASON | 2013
Peanut Butter Blossoms Prep Time: 20 min | Makes about 48 cookies
Kilty Bryson Account Executive
INGREDIENTS: • 48 Hershey’s Kisses Milk Chocolates (you could also use dark chocolate if you prefer) • ½ cup shortening • ¾ cup Reese’s Creamy Peanut Butter • 1/3 cup granulated sugar • 1/3 cup packed light brown sugar • 1 egg • 2 TBS milk • 1 tsp vanilla extract • 1 ½ cups all-purpose flour • 1 tsp baking soda • ½ tsp salt • Additional granulated sugar
DIRECTIONS: 1. Heat oven to 375°. While oven heats, remove wrapper from chocolates. 2. Beat shortening and peanut butter in large bowl until well blended. Ad granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. 3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. 4. Bake 8-10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
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dríguez Aníbal igRn o Director
Coquito
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INGREDIENTS: • 2 cans evaporated milk • 2 cans coconut milk • 2 cans coconut cream (Coco Lopez preferred, Goya makes a good alternative) • 1 TBS of cinammon • 1 TBS of vanilla • 2 cans of condensed milk • 1 cup of white Don Q Cristal rum (preferred) or Bacardi Silver
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• 1 tsp of almond extract (optional) • ½ cup of almonds - (also optional) soak in water overnight and grind DIRECTIONS: Mix all elements together in a blender and enjoy!
Cream Cheese Flan
Jeannette Baer Social Media Manager
INGREDIENTS: • 1 cup granulated sugar • ½ cup water • 1 (12 fl. oz.) can NESTLE® CARNATION® Evaporated Milk • 1 (14 oz.) can NESTLE® CARNATION® Sweetened Condensed Milk • ½ (4 oz.) package cream cheese, softened • 1/2 cup butter, softened • 5 eggs • 1 tsp vanilla extract
DIRECTIONS: 1. Preheat oven to 350°F. 2. Combine sugar and water in medium, heavy-duty saucepan; cook over low heat, stirring constantly, for 3 to 4 minutes or until dissolved. Increase heat to medium-high; boil, without stirring, for about 15 minutes or until caramel colored. Quickly pour over bottom and sides of 12 six-ounce custard cups (if syrup hardens, soften over low heat). 3. Place evaporated milk, sweetened condensed milk, cream cheese, butter, eggs and vanilla extract in blender; cover. Blend until smooth. Pour mixture into prepared custard cups. Arrange in one or two large baking pans; pour hot water in pan(s) to 1-inch depth. 4. Bake for 35 to 45 minutes or until knife inserted near center comes out clean. Cool in pan(s) on wire rack(s) for 20 minutes. Chill for several hours or overnight. Run knife around rims; gently shake to loosen. Invert onto serving dishes.
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No Bake Cookies INGREDIENTS: • 2 cups white sugar • 3 TBS unsweetened cocoa powder • 1/2 cup margarine • 1/2 cup milk • 1 pinch salt • 3 cups quick cooking oats • 1/2 cup peanut butter • 1 tsp vanilla extract
DIRECTIONS: 1. In a large saucepan bring sugar, cocoa, margarine, milk and Bookkeeper salt to a rolling boil for 1 minute (CRUCIAL1 minute exactly- start time when boiling or cookies won’t set, too long and they’ll be too dry). 2. Add quick cooking oats, peanut butter and vanilla; mix well. 3. Working quickly, drop by teaspoonful’s onto waxed paper and let cool.
Bonnie Rodríguez
Note: Have wax paper ready before starting to cook, cookie mixture will set quickly. I lay out the wax paper all over the counter but you can line cookie sheets if you need to have them mobile. These are great to make as gifts or for parties since you can make a lot of them quickly and inexpensively.
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Pumpkin Roll CAKE 3 Large Eggs 2 /3 cup Canned Pumpkin 1 cup Sugar 1 tsp Baking Soda 1/2 tsp Cinnamon 3/4 cup Flour
DOUBLE BATCH 6 1 1/3 cups 2 cups 2 tsp 1 tsp 1 1/2 cup
Large Eggs Canned Pumpkin Sugar Baking Soda Cinnamon Flour
FILLING 2 Tbs Butter 8 oz Cream Cheese 3/4 Tbs Vanilla 1 cup Powdered Sugar
DOUBLE BATCH 4 Tbs 16 oz 1 1/2 Tbs 2 cups
Butter Cream Cheese Vanilla Powdered Sugar
DIRECTIONS 1. Preheat oven to 375. 2. Mix all ingredients at medium speed of mixer and pour into lined 15 1/2 by 10 1/2” jelly roll pan with greased wax paper. 3. Bake 15 minutes. 4. Allow cake to cool just a few minutes and then flip onto dish towel sprinkled generously with granulated sugar. Roll cake and towel into loose roll and cool. 5. Cream room temp cream cheese, butter and vanilla at low speed. Gradually add sugar and blend well. After cake is cool, unroll and spread filling across entire surface. Spread filling all the way to the inside end of the roll but thin out as you reach the outer end. 6. Refrigerate before cutting. TIPS • Can store in refrigerator up to 2 weeks or freeze 6 months. • Once cooled, can be wrapped in plastic wrap or foil for easy transportation.
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KelseyAsFsisrtaontst Editorial
Best Chocolate Chip Cookies Ever INGREDIENTS: • 2 cups plus 2 TBS all-purpose flour • ½ tsp salt • ½ tsp baking soda • 1 ½ sticks of butter (melted) • 1 C packed brown sugar • ½ C white sugar • 1 egg plus 1 egg yolk • 1 tsp vanilla extract • 1 tsp almond extract • 1 C white chocolate chips • 1 C milk chocolate chips
DIRECTIONS: 1. In a small bowl, mix together and set aside all-purpose flour, salt and baking soda. 2. With a mixer, mix together the melted butter, brown sugar, white sugar, egg and yolk, vanilla extract and almond extract. 3. Fold in white chocolate chips and milk chocolate chips. 4. Gradually mix in all of the dry ingredients into butter mixture. 5. Make dough into ¼ cup balls (about 2 oz.). 6. Bake at 325°F for 12-14 minutes or until golden brown.
Ashlynn Henkel Digital Manager
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Starlite Mint Cookies INGREDIENTS: • 3 cups flour • 1 tsp baking soda • ½ tsp salt • 1 cup butter (room temperature) • 1 cup sugar • ½ cup brown sugar • 2 eggs • 2 TBS water • 1 tsp vanilla • 1 pkg Andes® Creme de Menthe chocolates • 1 bag walnuts
Channing Case y Editor
DIRECTIONS: 1. Stir together flour, baking soda and salt. 2. Cream butter, sugar and add brown sugar. 3. Blend together eggs, water and vanilla. Add dry ingredients. 4. Cover and refrigerate 2 hrs. 5. Enclose 1 mint in 1 TBS dough and finish with ½ walnut on top. 6. Bake 10-12 min at 375°F.
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