Seasons Eatings-Christmas24

Letter from the Editor

Kandy Derden Managing Editor

Welcome to our Special Edition of Seasonal Eatings. This issue is dedicated to Christmas and ways to celebrate the season through food. We have it all: appetizers, entrées and main dishes, sides, breads and desserts. Lots and lots of desserts! Well, mostly cookies. Perhaps the Cookie Contest had something to do with that.

It has been quite a journey as recipes were collected, sorted, sampled, compared and ranked. It took lots of time in the test kitchen, lots of washing dishes and lots of note taking. However, the ultimate result was unanimous.

We have a winner! Congratulations to Bethany Cantrel for submitting her version of Cranberry Christmas Cookies.

Recipe Index

These cookies had the perfect combination of flavor, texture and appearance. They were also easy and quick to make, with several variations listed to help personalize them to your taste. As an added bonus, they are made with dried cranberries so there is no need to wait until fresh cranberries are in season. These can be made any time. All in all, the tart burst of cranberry and sweet smooth texture of white chocolate makes these a perfect addition to any holiday cookie platter.

I hope you enjoy them as much as we did. Happy

Benedictine Cheese

New Orleans Pralines

Easy Fudge

Roast Beef Crostini

Chocolate Chocolate Chip Cookies

Mint Chocolate Fudge Brownies

Red Velvet Bundt Cake

Red Velvet Cake Balls

Improved Red Velvet Cake

Red Velvet Cookie Cutouts

Lasagna Like No Other

Vegan Baklava Rolls

Bacon Wrapped Jalapeno Poppers

Spinach & Ham Bread Bowls

Popcorn Balls

Baked Brie Bits

Ham and Cheese Pinwheels

Garlic Baked Ritz

Buddie’s Breakfast Spaghetti

Roasted Sweet Potatoes

Homemade Hash Browns

Gluten Free Gingerbread Cookies

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P.11

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P.14

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P.16

Cheesecake Slices

White Roll Cake

Cider 1Buttons

Sprinkle Cookie Sandwiches

Christmas Cookies

Fondant

Table of Contents

Food Tips: Meal Prep, Storage, Reheating by Amy

Tasty Twists on a Traditional Treat by Kandy Derden

Log House 1776 Restaurant by Kathy

It’s Santa Claus 24/7 by Kandy Derden

Seasonal Eatings Magazine is Published Quarterly by BarnettPRO Publishing Corp. address 1515 W. 3rd, Sedalia, Mo 65301

PHONE; 419-687-0002

Email: info@barnettpro.com

Publisher - Mike Arnold / Mike@barnettpro.com

Editor in chief - Kathy Barnett / kathy@barnettpro.com

Managing Editor - Kandy Derden / Kandy@seasonaleatings.com

Associate Editor - Robin O’Neal Smith / Robin@seaonaleatings.com

Technical Director - Norm Reed / Norm@barnettpro.com

Website - Kaitlyn Bissen / kaitlyn@barnettpro.com Brandi Paxton / brandi@barnettpro.com

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Schimpff’s Confectionery

By Kandy Derden Managing Editor

in the entire world?

What is the sweetest job

Having spent time working in an ice cream shop and a bakery, I can tell you neither of those is it. They both have their merits, but hands down, the winner is working in a candy store.

Stepping through the front door of Schimpff’s Confectionery in Jeffersonville, Indiana is all it takes to transport customers back in time. Sadly, children of today aren’t given the opportunity to create memories of a trip to the candy store. Rather than selecting from brightly colored wrappers on the shelves in the grocery store, Schimpff’s offers a myriad of colorful candies. Nostalgia aside, the options are greater here with multiple flavors in numerous varieties.

Schimpff’s Confectionery has been in business for 133 years. That fact alone should be enough to convince anyone they must be doing something right!

Warren and Jill Schimpff are 4th generation owners and operators with their nephew, Steve Shepherd, a 5th generation OIT (Owner-In-Training). There are other closer rela-

tives, but Steve has a passion for the candy making business. His daughters, the 6th generation, have already begun learning various jobs from candy making, to packaging, to selling at the counter. Only time will tell if one of them will continue the family business.

Five times a day, demonstrations are given so the public may watch the process of creating Schimpff’s famous hard candies. Part of their charm is in continuing to use antique equipment and copper pots. Why copper? Copper is known for providing an even heat, with no hot spots. It is also lighter in weight than other metals and doesn’t stick as bad as other metals. “It is also prettier,” explained Jill Schimpff, who narrates the candy making process.

Is Master Of Candy

A mixture of cane sugar, corn syrup, water, food coloring and oil-based flavoring for stronger taste is used. Including lemon and cinnamon, 20 different flavors are available. It takes roughly one hour of cook time to reach the correct temperature. The original owner did not own a thermometer, so he had to check the temperature the old-fashioned way. This involved adding a small amount of the hot cooking syrup to a cup of water and

listen for the ‘hard crack’. Using a thermometer is much easier and consistent.

Once the correct temperature is reached, the candy is poured onto a cooling table where it is pulled and stretched until it is ready for shaping. Small portions of the candy are processed through a rolling machine which flattens it and molds it. Shapes include squares, hearts, rounds, leaves, flowers, and fish. Why fish? This shape is a tradition because of being close by the river.

There is a large collection of candy molds on display. Not all were used in the shop, but most were collected by Warren and Jill for their museum located in the rear portion of their store. When you visit, allow time for browsing through several decades of candy making history.

After cooling, the slabs of candy are easy to convert into individual pieces. The only thing which is necessary is to pick it up a few inches above the cooling table and drop it. The pieces break apart easily and are ready for packaging, minus the odd scraps around the edge and broken pieces. These are gathered and melted into the next batch. Generally, there are 100 pieces of hard candy per pound.

The goodies don’t stop there. Chocolates are hand dipped on the premises also. The varieties are abundant so call (812) 283-8367 for more specific information. As an aside, I thoroughly enjoyed and highly recommend the caramel collection.

Christmas is Coming

Plans are being made for candy cane production. I didn’t get to see this in progress, but I have no doubt it is interesting. Like the hard candy demonstrations, candy cane and ribbon candy demonstrations are available. However, the only two days when Schimpff’s can promise this is Friday and Saturday after

Thanksgiving. Any other day, demos are limited to whatever item they happen to be producing.

In addition to all this, I found it quite interesting that Schimpff’s Confectionery has been making cough drops since 1891. My imagination ran wild with all sorts of questions about this and any medical requirements.

However, the answers were surprisingly simple. According to Steve, “We call them horehound cough drops because that’s the name of the herb. The herb is a natural remedy for coughs and colds. It is an old-fashioned remedy that grandmother would’ve had in her cabinet.”

There is no medical license required to manufacture this product. Steve continued, “The recipe is our simple hard candy made with sugar, corn syrup and horehound. This is the only flavor we offer, and they only come in the square shape. We sell them in the store and online.”

Over the years, a deli and soda fountain have been added. Soup and sandwiches are available during lunch hours and the soda fountain serves traditional sundaes and sodas.

Anytime you are in the area, make plans to stop by Schimpff’s Confectionery, a Historic Store, Candy Museum and Candy Kitchen located at 347 Spring Street in Jeffersonville, Indiana. Just be sure to allow plenty of time because there is a lot to see, taste and enjoy!

A Sweet Step Back in Time:

In another room at the back of the store, Schimpff’s Candy Museum is a treasure trove of confectionery history. It showcases an impressive collection of artifacts that tell the story of candy-making through the decades.

Established in 1891, it is safe to say Schimpff’s Confectionary is one of the oldest continuously operated family-owned candy businesses in the United States. Its museum complements this legacy, offering visitors a peek into the evolution of sweets.

Exhibits feature antique candy molds, vintage packaging, and machinery once used to churn out treats for generations past. Among the highlights is a display of early 20th-century advertisements, which reveal the creativity and charm of candy marketing in bygone eras.

A focal point of the museum is its tribute to iconic candies like Red Hots and Lemon Drops—classics still handmade in the adjoining shop. Guests can marvel at the tools and techniques that shaped these nostalgic favorites while reflecting on how candy has brought joy to countless lives.

Whether you’re a history buff or a lover of all things sweet, Schimpff’s Candy Museum offers a delightful experience that pairs perfectly with watching candy-making in action next door.

This recipe below is a personal favorite shared by the Schimpff family.

Benedictine Cheese

Ingredients:

24 oz. cream cheese

1 c. mayonnaise

1 large cucumber

1 small onion

3 drops green food coloring

Directions: Peel cucumber and cut into 4 pieces. Peel onion and cut into 4 pieces.

Food process the cucumber and onion until they have a creamy texture. Put the slurry in a fine mesh strainer and drain off any liquid. In mixer, beat cream cheese until smooth in texture.

Add all ingredients to cream cheese in same mixer and mix.

Refrigerate; good for 7 days.

This is a very refreshing dip, suitable for use with chips or crackers. The green color looks festive at any Christmas gathering, especially those where finger-foods are being served.

Submitted by Warren and Jill Schimpff http://www.schimpffs.com/

More Candy For Christmas

New Orleans Pralines

Ingredients

2 1/2 cups sugar

1 stick butter

1 cup evaporated milk

1 tsp. good Kentucky Bourbon or vanilla pinch of salt

2 ½ cups roasted pecans

Directions

Put cream, 2 cups sugar, ½ the butter and salt in pot. Bring to boil. At same time put ½ cup sugar in cast iron pot and caramelize. Pour boiling mixture over caramelized sugar. Cook over medium heat stirring constantly until it reaches soft ball stage. Add rest of butter and beat until mixture thickens. Add pecans and bourbon or vanilla and mix in. Drop by tablespoon on greased surface or waxed paper. They will spread out and flatten. You can decorate each with a pecan half. Allow to cool.

This recipe was brought over from France by the Ursuline nuns, who came to New Orleans in 1727. This recipe is different because the bourbon adds a touch of Kentucky.

Submitted by Kathleen Walls

Easy Fudge

Ingredients

1 16oz. Jar of Peanut Butter

1 16oz. Vanilla or Chocolate cake icing ( Do NOT use whipped)

Instructions

Empty Jar of peanut butter into mixing bowl. Microwave cake icing 40 seconds. Pour icing into bowl with peanut butter, mix thoroughly. Pour into a pan. Allow it to set, cut and then enjoy!

It is very quick and easy, and tastes delicious

Submitted by Lisa Meck, subscriber

Food Tips: Holiday Meal

By Amy Casey

Amycaseycooks.com

With the hustle and bustle of the holiday season, prepping and preparing some of your menu in advance not only saves time, but also helps keep the holidays festive. Without a lot of last minute work, many appetizers, hassle-free main dishes and sides, and desserts can be made in advance of your celebration. With some planning, you’ll enjoy the holiday season stress free and spend more time with your family and friends.

Plan and Prep

Map out the holiday recipes to make in advance to ensure the prep, cooking and baking run smoothly. Next take an inventory of your pantry and make your list of the recipe ingredients to buy. Grocery shopping around the holidays is hectic. By getting a jumpstart, you’ll breeze through the store’s aisles.

Casseroles including breakfast French toast and overnight strata can be made the evening before serving and baked in the morning. Prep and refrigerate for 2 to 3 days or freeze for up to 1 month dishes that include a combination of meats, vegetables, sauces, cheese, and pasta. Cheesy lasagna, mac and cheese, Italian stuffed shells, beef tenderloin stew and butternut squash soup can all be made in advance. Even a whole turkey can be prepared in advance. Just slice the cooked turkey and store with some stock to keep it from drying out. When ready to serve, just reheat and eat.

The best recipes to make in advance are ones that taste as if they’re freshly made. Choose both room temperature and cold dishes. Appetizers such as puff pastry cheese straws, antipasto skewers and crudité and herb and garlic dip can be made entirely in advance. Hot appetizers like creamy cheese dips, mini meatballs and stuffed clams just need to be heated before serving.

Side dishes both hot and cold are ideal for a make ahead holiday meal. Green salads can be made in advance. Just add the vinaigrette or dressing before serving. Choose hearty vegetables like shredded Brussels sprouts, celery, kale and cabbage as they have a longer shelf life than delicate greens. Mashed potatoes, stuffed potatoes, stuffing, and roasted beets or acorn squash can be made 2 to 3 days before serving.

Baked goods such as dinner rolls, quick breads, muffins, cookies, and brownies are all perfect candidates for a ‘make in advance’ holiday. Pies including pumpkin, sweet potato, French silk, and coconut cream all need time to chill as their flavors will develop and improve.

Storage and Heating

By preparing both room temperature and hot dishes, you can maximize your storage space.

Meal Prep, Storage, Reheating

The refrigerator, freezer and the countertop are all options for storing holiday food.

Baked goods including bread sticks, quick breads, brownies and cookies can be left on the counter either in airtight containers or covered with plastic wrap for up to 2 days. Any assembled, but yet to be cooked dish such as lasagna, should be covered tightly with foil or plastic wrap and stored in the refrigerator for up to 2 days. Cooked dishes that will be reheated such as mashed potatoes and stuffing need to be completely cooled before storing them in the refrigerator or freezer. Cover tightly with plastic wrap and then foil to keep as much of the air out as possible.

When heating the holiday dishes, a few tips will

make them taste as if they were freshly made. Gravies, soups and any dishes with sauces such as meatballs with marinara are best heated over low heat in a saucepan on the stovetop. Stir occasionally so the food heats evenly. Casseroles, lasagnas, mashed potatoes and stuffings should be covered with foil and heated in the oven at 350 degrees F. If a dish is frozen, thaw it in the refrigerator before heating. Any roasted vegetables can be heated in the microwave on 60 percent power. Cover the dish lightly with a paper towel or plastic wrap and heat for 1 minute. Stir and continue heating at 30 second intervals until the veggies are heated through.

There’s no need to sacrifice flavor when preparing holiday dishes in advance. With some planning, you can have a delicious and relaxing holiday with family and friends.

Roast Beef Crostini with Horseradish Cream

1 long baguette or skinny loaf of bread, sliced ½ inch thick, about 20 slices extra virgin olive oil

kosher salt

¼ c. sour cream

1 tbsp. mayonnaise

1 tbsp. prepared horseradish

1 c. arugula

½ lb. deli roast beef, thinly sliced

½ c. finely shredded Gruyere cheese

1 small tomato, diced

Place the bread slices on a work surface. Lightly brush both sides with extra virgin olive oil and sprinkle with kosher salt. Heat a cast iron skillet or large sauté pan over medium high heat. Add the bread slices and toast until lightly golden brown on each side, about 1 minute per side. Remove to a large plate. In a small bowl, combine the sour cream, mayonnaise, and horseradish. To assemble each appetizer, spread about 1 to 2 teaspoons of the horseradish cream on a crostini. Top with a couple leaves of arugula, about ½ slice of roast beef, a dab of horseradish cream, a sprinkle of Gruyere cheese and a couple pieces of diced tomato. Place the roast beef crostini on a large platter and serve. Make roast beef crostini in advance ~ There’s no need for last minute prep for these easy yet fancy appetizers. Make them up to 2 hours in advance. Store in the refrigerator covered lightly with plastic wrap.

Submitted by Amy Casey, Amycaseycooks.com

Chocolate, Chocolate Chip Pudding Cookies

1 c. salted butter, room temperature

¾ c. light brown sugar

¼ c. sugar

2 large eggs

1 tsp. vanilla extract

2 ½ c. flour

1 (3.9 oz.) pkg. instant chocolate pudding mix

1 tsp. baking soda

1 tsp. kosher salt

2 c. semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper and set aside. Beat butter and sugars until creamy. Add eggs and vanilla then beat until just combined. The batter will be lumpy. Add flour, pudding mix, baking soda and salt. Beat until the batter is combined. Add chocolate chips and mix on low until just combined. Form the batter into balls. Transfer to prepared baking sheets and place about 3 inches apart. Bake cookies for 13-15 minutes. Don’t overbake the cookies. They should be puffy and just set. Allow the cookies to cool for 3-4 minutes on the pan. Transfer to a cooling rack. Store the cookies airtight at room temperature for up to 4 days.

Submitted by Amy Casey, Amycaseycooks.com

Mint Chocolate Fudge Brownies

For the brownies:

¾ c. salted butter (melted)

¾ c. granulated sugar

¾ c. light brown sugar

2 tsp. vanilla

2 large eggs, lightly beaten

¾ c. all-purpose flour

½ c. cocoa powder

½ tsp. baking powder

½ tsp. kosher salt

½ cup semi-sweet chocolate chips

For the mint buttercream:

2 c. powdered sugar

4 tbsp. salted butter, softened

1 ½ teaspoons mint extract

3 to 4 drops green food coloring

1 to 2 tbsp. whole milk

For the chocolate fudge topping:

1 c. semi-sweet chocolate chips

4 tablespoons salted butter

Preheat oven to 350o. Grease an 8 x 8” baking pan with butter. In large bowl, hand mix melted butter, sugars and vanilla until blended. Add eggs and stir until combined. In a small bowl, whisk flour, cocoa, baking powder and salt. Add chocolate chips and toss to coat with flour mixture. Gradually add flour mixture to the sugar mixture and stir until incorporated. Pour the batter into prepared pan. Bake 30 - 35 minutes or until a toothpick comes out almost clean. A few fudgy crumbs sticking to the toothpick are okay. Remove from oven and cool completely. For frosting, place listed ingredients in a bowl. Mix to combine, then beat for 1 minute. Add 1 - 2 tablespoons of milk and stir until a spreadable consistency. Spread on top of cooled brownies. For the chocolate fudge topping, place the 1 cup of chocolate chips and butter in an ovenproof bowl. Microwave at 20 second intervals, stirring in between, until melted and smooth. Allow to cool for 5 -10 minutes. Spread fudge over the mint buttercream. Refrigerate until the chocolate is hardened and the mint buttercream is set, about 45 - 60 minutes. Remove well-chilled brownies from refrigerator. Let sit 5 minutes before cutting into squares. Store in the refrigerator in an airtight container up to 3 days, or can be frozen for up to 2 months.

Submitted by Amy Casey, Amycaseycooks.com

Tasty Twists On A Traditional Treat:

4 Red Velvet Variations

Of This Seasonal Sweet

(Family Features)

Embrace the color and flavor of tradition this holiday season with new twists on red velvet desserts. These variations on the classic cake can take your celebrations to new heights by throwing it back to childhood with a little bite of the past.

Take a trip down memory lane with “Cookin’ Savvy” and her delicious takes on tradition: Red Velvet Bundt Cake, Red Velvet Cake Balls and Red Velvet Cookie Cutouts, all of which make it easy for the entire family to join together for some fun (and rich homemade flavor) in the kitchen. Find more “Cookin’ Savvy” recipes at Culinary.net.The Improved Red Velvet Cake is perfect for special occasions. This particular version also has the perfect texture for decorating. It is moist and firm without being too heavy or dense. Buttermilk adds to the richness of the flavor, making it delicious.

1 red velvet cake mix

1 cup all-purpose flour

1 heaping tablespoon cocoa powder

1 cup sugar

1 cup milk

3 eggs

1 stick melted butter

Frosting:

1 stick softened butter

1 package (8 ounces) softened cream cheese

1/4 cup heavy whipping cream

5 cups powdered sugar white sanding sugar (optional)

In mixing bowl, mix cake mix, flour, cocoa powder and sugar. Blend in milk, eggs and butter. Grease bundt pan with butter and pour in batter. Bake according to package instructions for bundt cakes then add 10-15 minutes. Let cool before icing.

To make frosting: In bowl, mix butter, cream cheese and whipping cream. Slowly blend in powdered sugar. Ice entire bundt cake or place frosting in piping bag and pipe with back and forth “drip” motion. Sprinkle sanding sugar for sparkly snow appearance, if desired.

Recipe courtesy of “Cookin’ Savvy”

1 red velvet cake mix

1 cup all-purpose flour

1 heaping tablespoon cocoa

1 cup sugar

1 cup milk

3 eggs

1 stick melted butter

Frosting:

1/2 stick softened butter

4 ounces softened cream cheese

2 Tbsb. heavy whipping cream

2 1/2 cups powdered sugarmplus additional for rolling, divided

Heat oven to 350 F. In mixing bowl, mix cake mix, flour, cocoa powder and sugar. Blend in milk, eggs and butter.Grease 9-by-13-inch pan and pour in batter. Bake 45 minutes. Remove from oven and use fork to crumble cake then place in large bowl. To make frosting: In bowl, mix butter, cream cheese and whipping cream. Slowly blend in powdered sugar. Mix frosting into bowl with cake.Form cake mixture into balls then roll in powdered sugar.

Recipe courtesy of “Cookin’ Savvy”

Red Velvet Bundt Cake

Red Velvet Cake Balls

Ingredients

2 c. flour

2 c. sugar

2 tsp. baking soda

1/4 c. baking cocoa

1/4 tsp. salt

1 c. vegetable oil

1 c. buttermilk

2 eggs

2 oz. red food coloring

3/4 c. boiling water

1 tsp. vanilla

Directions

Improved Red Velvet Cake

Grease bottom only of a 9 by 13 inch pan or two 8 inch layer pans. Lightly coat bottom of greased pan with sugar (not flour). Sift together dry ingredients. Add oil and buttermilk. Blend well. Add eggs and vanilla. Then add food color and hot water last. Pour this thin batter into pan. Bake in 350 degree oven for 30 - 40 minutes until toothpick inserted in center comes out clean. Cool on wire rack. For easy removal from pan, freeze until firm, transfer to serving plate and thaw before adding icing.

Submitted

by

Kandy Derden, Managing Editor

1 red velvet cake mix

1 cup all-purpose flour

1 heaping tablespoon cocoa

1 cup sugar

1 cup milk

3 eggs

1 stick melted butter

Frosting:

1 stick softened butter

1 pkg. (8 ounces) softened cream cheese

1/4 cup heavy whipping cream

5 cups powdered sugar white sanding sugar

Heat oven to 350 F. In mixing bowl, mix cake mix, flour, cocoa powder and sugar. Blend in milk, eggs and butter. Cover two cookie sheets with parchment paper. Pour half the mixture onto each sheet. Bake 25-30 minutes. Let cookies cool then freeze 1 hour. Use cookie cutters to make desired shapes.To make frosting: In bowl, mix butter, cream cheese and whipping cream. Slowly blend in powdered sugar. Using knife or piping bag, frost cookies. Sprinkle with sanding sugar for sparkly snow appearance, if desired.

Recipe courtesy of “Cookin’ Savvy”

Red Velvet Cookie Cutouts

A Historical Meal at Log

By Kathy Barnett Editor-In-Chief

If asked which is most important when dining - the food, service or ambience; I answer “all three.”

When visiting a different restaurant for the very first time, the overall experience is what I’m seeking to make it a memorable one. As a frequent travelor, I get excited when the opportunity arises to visit a special destination that is a nonchain original found only at that location.

I was priveleged to find such a gem on a recent media trip to Wytheville, VA. I knew as soon as we arrived at the Log House 1776 Restaurant that I was in for a special treat. Located on Main Street near other shops, museums and parks, the original two-room structure received several additional rooms through the years. It served many purposes including a tailor’s shop, a merchant shop, and a general store.

It was the current owners, James and Pat Green, who converted the building into a restaurant about 40 years ago with an 18th century atmosphere. They went with an early American decor and created intimate

seating areas within the different additions to the original structure. The back area offers outside dining, a walk-through garden and nature center, various animals, a gift store, art gallery and Christopher’s Lounge.

James is the main chef and his wife, children and now grandchildren work in the front, serving guests. Each item on the menu was created, tested and retested by Chef James. Some ingredients are shared while many are considered “a secret.” Nevertheless, visiting and ordering at the restaurant is my choice for the perfect evening.

While there are several tempting choices on the appetizer list, I chose the corn fritters with honey as they were recommended as the most popular. They did

House 1776 Restaurant

not disappoint. They were light, hot and fresh. With those and the hot fresh rolls with soft butter coming first, it seemed as if we had started with dessert.

Next came the decision of what to order for the main entrée. I asked our waiter, Josiah Gates, for recommendations and what others had shared as a favorite. Knowing I would be writing this in time for the holidays, I chose to go with the stuffed chicken breast so I could taste their take on a stuffing containing cream cheese with the normal bread crumbs, celery, onions and spices. For the side, I learned Chef James is known for his stuffed squash and guards his secret rec-

ipe closely. The other side, broccoli casserole, can easily replace the usual-served green bean casserole for the holidays in my book. I’m at a loss for words to describe it, other than you have to taste it to understand just how delicious it was.

While chatting with Josiah, we also learned about a secret ingredient included in the vegetable beef soup. One would never guess it was coffee. One day the chef had extra coffee made and he didn’t want to throw it out. So he added it to the simmering soup on the stove. To cut the bitterness, he also added a bit of sugar to sweeten the pot. He’s been making it that way ever since. We were honored to have a sample taste and it, too, was deliciouis. However, we were already too full to order.

Which brings us to the final choice of dessert. Now just how many times have I advised others to “save room for dessert?” Alas, this time I did not. We had enjoyed our meal so much, but time was closing in and I wanted to visit the gift shop before it closed. So I must return and order dessert first next time. Believe me, it will be worth the drive.

Josiah Gates, our server for the evening, was very helpful in sharing tidbits of history, advice on ingredients featured in dishes and items brought to the table with ease and a professional manner. Photo by Kathy Barnett

It’s Santa Claus 24/7

By Kandy Derden Managing Editor

What does Santa Claus eat besides cookies? According to one television commercial, he likes cheese. Rumor has it he also appreciates a good sandwich. A snack for the reindeer is always welcome too.

However, have you ever given any thought to what might be the menu of choice for Santa during the other 364 days of the year? Not being the bashful type, I asked him.

Wait, how is this possible? No, I didn’t go to the North Pole. I didn’t have to because I already have the recipe for ice cubes. You see, Santa keeps busy year-round. His life is more than just handing out presents one day a year. He also spends time in the background, often unnoticed but assisting those in need wherever or whenever possible.

I first met Tim Culver while we were both working as volunteers with Southern Baptist Disaster Relief. It didn’t take long to figure out why most everyone called him Santa. Even without being in costume, he has ‘the look’.

Evidently, other people see it too. In 1988, Tim was asked by his local library to be Santa for a Storytime event. That’s all it took, or as Tim put it, “I was hooked as

soon as I put on that red coat; think Tim Allen in the Santa Clause.” (movie)

“My favorite part is the kids (or making adults feel like they are kids) and nobody has more fun than me during Christmas. Additionally, I get the chance to share the real meaning of Christmas more than 50 times each year.” This will be his 36th year. Who better to spread the gospel than a man who embodies the spirit of giving?

Of course, just as in the movie, wearing the suit comes with some responsibilities and surprises. “I thought the toughest part was the schedule,” stated Tim, “as we often have 10-12 hour days. Or maybe that we often

are unable to accommodate a family party. However, the toughest part is hearing a request to ‘make gramma better’ or ‘bring my daddy back’ or ‘all I want for Christmas is socks, undies, and pajamas’ instead of toys.”

Naturally, there are perks also. “For many years I have gotten an ‘SC’ (Santa Claus) discount from multiple places throughout the year,” he explained. “I thought this was really pretty cool - until I found out that SC stood for Senior Citizen.” Perhaps the costume, or lack thereof at the time should have been a clue.

Speaking of the traditional Santa suit, it just might not be what you would expect. “My clothes were designed to live in; they are machine washable, comfy to wear and stain resistant. I wear commercially made boots with fur. My coat has snaps for easy on and off when I enter a building and a regular furtrimmed hat with a ‘snowball’ on top.”

Santa also has a hairdresser who insists he have a neat well-groomed beard. If you do the math, you will notice Tim began his Santa journey while in his thirties when his hair was not yet silvery-white. For a few years, he needed to have it bleached in order to truly be a convincing Santa. Apparently, he fit the expected image very well because he was offered his first ‘SC’ discount at the age of 38. It might come as a surprise to discover the beard is not present year-round. Tim starts growing his Santa beard each year in March. Then he shaves it off after Christmas so he looks professional for tax

Yes, Santa has more than one job. In addition to spending the holidays as Santa, Tim is a tax preparer starting in January until tax season is over. Then he volunteers with Southern Baptist Disaster Relief until time to begin preparing for Santa season again. What does Tim’s story have to do with a food magazine? I’m glad you asked. Tim has long been involved in feeding people.

“I am the oldest of eight siblings so by the time I was ten, there were four of us in the kitchen doing most of the day-to-day meal prep. Mom taught me to cook by taste, so early on I knew what created what flavor and the things that work together. She taught that all recipes were good, but few were great. So, find a good recipe and make it better again and again until you just can’t find a way to improve it.”

Tim has made good use of that advice in many ways. “I volunteered for many years cooking at a soup kitchen where we served about 200 people per meal. I still work at two food distributions each month, Disaster Relief permitting.”

And just what does he do in connection with Disaster Relief? “I have taken every training available to me,” said Tim. This includes flood recovery, chainsaw operation and tree removal, plus mass care feeding, just to name a few.

“My first experience as head cook for Disaster Relief was in 2017 for Hurricane Harvey in Beaumont, TX. I was the lead on a mass feeding team that put out about 9,000 meals a day,

but I normally run the volunteer kitchen for feeding 25-100 Disaster Relief volunteers.” I have no doubt with his experience, he’s well qualified.

Tim’s service doesn’t end there. He is involved in multiple ministries, currently by teaching Sunday School part time. Prior ministries for Tim and his wife Wendy (also known as Anya Claus) include five years as music evangelists. Tim has preached revivals and directed Vacation Bible Schools. He has also done some clowning, been a camp counselor and a cook at youth camps.

Maybe you’ve seen him in one of the above locations. As he puts it, “I can’t go anywhere. I have been caught in the grocery store, hardware and restaurants. I was caught on the beach in June in Florida by a family from Illinois. A few weeks ago, we went out to eat for my birthday and spent half-an-hour talking to adults that have dozens of pictures with me with their kids and grandkids.”

It doesn’t stop there. “We had a local minor league baseball team which had a ‘Christmas in July’ event as a fundraiser for CASA and

other charities. I was given the privilege of throwing the first pitch.”

Yes indeed, Santa is quite a popular fellow. Even more so, he is loved by many. What is the best way to express love for others? Answers vary greatly on this question. One thing is for certain, the most widely accepted and understood method is through food. In this case Tim, otherwise known as Santa, is known for two specialties. He has shared both recipes

with us. One is Lasagna Like No Other (see below) and the other is Salisbury Steak (coming in our next Winter issue along with Pork Loin.)

This brings us right back to the first topic of this story. What does Santa eat besides cookies? He explains it this way, “There are three food groups: cookies, milk and all that other stuff. Sandwiches fit into that third group; I love a good gyro or patty melt. I’m not much on spicy food but I love a good chicken sandwich.”

When asked if anyone leaves cheese, he replied, “Oh yes! For several years in a row, I received more cheese than cookies.” Naturally, this

led me to the inevitable question: do you like cookies? His reply still makes me smile. He answered, “I’ve got a whole mouth full of sweet teeth!”

That was easy. Now on to the hard question: What is your favorite cookie? Apparently, this is a much harder question because I had to ask several times. I even had to go to a higher power, his wife, Anya Claus. The list of favorites is unending because she simply repeated his original answer,

“I’ve never met a cookie I didn’t like.”

LASAGNA LIKE NO OTHER

Ingredients:

12 lasagna noodles

2 lbs. ground beef

12 oz. can tomato paste

29 oz. can tomato sauce

1 tbsp. sugar

1/3 c. Italian Seasoning

Directions:

1/3 c. basil

2 tbsp. fresh garlic

1 small onion, finely chopped

8 c. shredded Mozzarella cheese ¼ c. grated Parmesan

Prepare noodles per package instructions. Prepare beef mixture by browning the ground beef with oion and garlic. DO NOT DRAIN

Add Italian seasoning and basil, combine with beef and cook 2 minutes

Add sugar – stir to combine. Add tomato paste - turn off heat – combine thoroughly - set aside

Pour ½ of tomato sauce into 13 x 9 baking dish to coat bottom

Assemble lasagna. Layer 4 cooked noodles in dish

Layer ½ beef mixture on noodles

Layer generous amount of mozzarella on meat mixture

Repeat noodles, meat, and cheese. Place last 4 noodles on top

Pour other half of tomato sauce on top. Garnish with Parmesan cheese

Bake at 350 degrees for 30 – 35 minutes until bubbly around edges

Allow to cool 15 minutes. Slice and serve

Serves 12 – 16 / Prep Time 30 minutes / Bake time 30 minutes

Serve with salad and bread if desired

Submitted by Tim Culver AKA “Santa Clause”

Cookilicious Vegan Bites

Bu Kathy Barnett Editor-In-Chief

Based in Orlando, Priya Lakshminarayan is a renowned culinary innovator, award-winning recipe blogger, and published author. Her cookbook, The Essential Vegan Indian Cookbook: 100 Home-Style Classics and Restaurant Favorites, showcases her expertise in transforming traditional Indian dishes into vegan delights. With recipes like Eggplant Lentil Curry, Tofu Saag, and Cauliflower Tikka Masala, Priya makes it easy for home cooks to savor the vibrant flavors of Indian cuisine with plant-based twists.

Priya’s culinary journey began in Mumbai, India,

where her upbringing in the country’s food capital inspired her passion for diverse flavors and techniques. Growing up in a multicultural neighborhood and observing her parents and grandmother cook instilled a love for creating and sharing recipes. This foundation was further strengthened by her academic background in Food and Nutrition during her Bachelor’s in Home Science.

Priya launched her food blog, Cookilicious, in 2014 to share her culinary creations with friends and family. Originally named Confessions of a Foodie, the blog evolved to reflect her vibrant, globally inspired approach to vegetarian and vegan cooking. With her husband Kartik as her design partner and taste-tester, and her fur baby Joey ruling their home, Priya continues to develop recipes that celebrate fresh, seasonal ingredients and international influences.

Her work has earned widespread recognition, including the Best Recipe Blogger award in 2019 by SF Blogger. She has been featured in publications such as Costco Connections, online food portals, podcasts, and on TV shows like Dinner Deeas on Fox 13 and the Daytime TV Show.

Priya’s blog is a treasure trove of easy-to-follow, flavor-packed recipes accompanied by step-by-step photos and clear instructions for cooks of all levels. From simple staples like Aloo Matar and Vegan Ghee to more elaborate creations like Misal Pav or Tofu Makhani Bake, her repertoire caters to every occasion. The recipes are tested multiple times in her kitchen to ensure they’re both foolproof and delicious.

Whether you’re a vegan looking to spice up your meals or a food enthusiast eager to explore Indian cuisine, Priya Lakshminarayan’s Cookilicious is a flavorful journey worth savoring.

Bites Created by Priya

Vegan Baklava Rolls

Ingredients

8 oz. phyllo sheets

To make the filling:

4 oz. vegan butter

1 c. sweetened coconut flakes

½ tbsp. sesame seeds

½ tbsp. poppy seeds

⅛ tsp. cardamom powder

⅛ tsp. nutmeg

½ c. mixed nuts chopped, unsalted

1 tsp. saffron

2 tbsp. powdered sugar optional

To make the sugar syrup:

½ c. sugar

½ c. water

1 tsp. lemon juice

⅛ tsp. cardamom powder

Heat a tablespoon of vegan butter in a pan. Fry chopped nuts 30 seconds. Add and fry sesame and poppy seeds for another 30 seconds. Add coconut. Roast 1-2 minutes on medium flame. Keep stirring to ensure even roasting. Avoid burning the coconut. Roasting brings out the nutty flavor. Take pan off flame. Mix in cardamom powder, nutmeg, and saffron. Taste and add powdered sugar to get desired level of sweetness. Let cool.

Chef tip: this filling can be made ahead and stored in the fridge until ready to use.

Baklava Rolls: Thaw as directed. Carefully place 1 phyllo sheet on a dry working board. Brush with butter. Place another sheet on top. Press it lightly and brush with butter. Work with one sheet at a time keeping the other sheets under a damp cloth to prevent from drying out. Keep melted vegan butter available. Generously sprinkle the filling mixture all over. Does not need to be precise. Use a big spoon to sprinkle. Use your hands to spread evenly. Fold both sheets together in half. Place a skewer (slightly longer than the length of phyllo) or a dowel on one end. Using skewer, roll the sheets as tightly and thinly as possible. Remove skewer; set aside. Once it’s rolled up, scrunch both ends of the rolled phyllo, and carefully push towards the center. Place in a 9” x 13” inch greased baking tray or oven-safe casserole. Prepare the remaining rolls in the same way and fit tightly in the baking tray. Cut off the ends on both sides if they don’t fit. Brush each roll with melted butter. Cut with a sharp knife. Chef tip: put the baklava rolls in the fridge for 10 minutes to get the butter hard and then it will be easier to cut them into smaller pieces. If you ant to make mini baklava rolls, cut them accordingly. Preheat oven to 400 degrees F and bake vegan Baklava Rolls for 20-25 minutes or until lightly golden. While the Baklava is baking in the oven, prepare the sugar syrup. In a pan, add sugar, water, cardamom powder, and lemon juice. Cook uncovered till it is slightly thick and reduced. This could take 8-10 minutes. Keep the flame on medium. Let the syrup cool down a bit. Once you remove the baked baklava from the oven, immediately pour this aromatic sugar syrup straight from the pan evenly over the baklava rolls. It should sizzle. Sprinkle crushed nuts and saffron on top. You can also sprinkle dried rose petals or powdered sugar on top. Let it sit for 1-2 hours on the counter before serving so that the baked pastry can soak up all the syrup. You can also leave it overnight. Store uncovered to keep the baklava rolls crispy. Carefully remove the rolls and serve them warm or cold. Submitted by Priya Lakshminarayan, https://cookilicious.com

Burgers’ Smokehouse: A Legacy

Burgers’ Smokehouse has been delighting taste buds for nearly a century, especially during the holidays. What began as a family’s passion for curing country hams has transformed into a national brand synonymous with premium smoked meats and impeccable quality. Today, Burgers’ Smokehouse stands as a beacon of culinary craftsmanship, celebrated for its diverse product line, customer-first philosophy, and innovative approach to food gift-giving.

A Humble Beginning

The story of Burgers’ Smokehouse traces back to 1927, when E.M. Burger started curing hams using traditional methods learned from his family. With little more than a vision and determination, E.M. perfected his craft, and word of the superior taste of Burger’s hams spread. Initially, customers came from surrounding towns, drawn by

the promise of a perfectly cured ham.

From Catalog to Nationwide Fame

In the mid-20th century, the Burgers recognized the untapped potential of mail-order sales. By introducing a gift catalog featuring their smoked meats, they tapped into a growing market of customers seeking unique and high-quality food gifts. Their catalog became a hit, particularly during the holiday season, as families across the country sought out Burger’s hams, bacon, and sausages as centerpiece gifts for festive feasts.

The family’s innovative approach to marketing and distribution helped Burgers’ Smokehouse gain a national foothold, well beyond the small town of California, Missouri. The company’s reputation grew as a trusted purveyor of fine meats delivered right to the customer’s doorstep.

Legacy of Flavor and Innovation

Expansion and Diversification

As demand for their products surged, Burgers’ Smokehouse expanded its facilities to accommodate new lines of smoked and cured meats, including turkey, beef, and pork ribs. The business also invested in state-of-the-art meat processing locations, allowing for increased efficiency while maintaining the traditional methods that set them apart.

Burgers’ Smokehouse’s commitment to quality extended to every facet of their operations. They prioritized sourcing local ingredients, adhering to time-tested recipes, and constantly innovating to meet modern tastes. The company now offers everything from artisan bacon to gourmet sausages and complete meal kits, catering to a wide audience with varied palates.

A Legacy of Giving

While their products are the star, Burgers’ Smokehouse has also made a name for itself through exceptional customer service. Whether sending a holiday ham to a loved one or stocking up on weekend grilling essentials, customers trust Burgers’ for consistent quality. Their emphasis on sustainability and community involvement ensures that their legacy is one of care and craftsmanship, not just profit.

Continuing the Tradition

As Burgers’ Smokehouse approaches its centennial, it remains a family-owned business with deep roots in its Missouri community. The blend of tradition and innovation that brought them national fame continues to drive their success. With a growing online presence, expanded product lines, and a steadfast commitment to quality, Burgers’ Smokehouse proves that some flavors never go out of style.

Whether you’re savoring a slice of their signature country ham or discovering their latest smoked delicacy, one thing is clear: Burgers’ Smokehouse has earned its place at America’s table. For more information visit https://www.smokehouse.com/

Steven Burger is shown with with Burger’s famous smoked hams ready for the holidays

Burger’s Smokehouse Meat Processing Plant and headquarters in California Missouri

The first original Burger’s Smokehouse Holiday, Eatings

Best Bacon Wrapped Jalapeno Poppers

Ingredients

2 oz. cream cheese

4 oz. pepper jack cheese

2 oz. cheddar cheese

1/2 tsp. garlic powder

1/4 tsp. cumin

8-10 whole jalapenos

16-20 slices Burgers’ Smokehouse Bacon

Panko bread crumbs (optional)

Instructions

Pull the cream cheese from the refrigerator and let it sit at room temperature. Preheat the oven to 350 degrees F. Put the cream cheese, cheddar, pepper jack, garlic powder, and cumin in a medium-sized mixing bowl and mix to combine ingredients. Set the bowl aside.

Cut the stems off the jalapenos and then cut them down the middle, longways, making sure each half is equal-sized. Seed and devein the jalapenos to hollow out the insides. Repeat with all the jalapenos.

Scoop out a spoonful of the cheese mix and insert it into the hollowed part of the halved jalapenos. Fill the hollow jalapenos, making sure to not overfill them. Do this with each jalapeno half until the cheese mix is gone.

Grab a slice of bacon with the thickest end at the stem end of the jalapeno and wrap the bacon around until you reach the end of the pepper. Make sure to cover the cheese mix and tuck the ends of the bacon underneath the uncut side of the jalapeno. Repeat with all jalapenos, until the peppers and bacon are gone.

Transfer the poppers, cheese side up, onto an oven-safe rack, with a baking sheet underneath to catch any bacon grease. Disperse them so they are not touching. Transfer the rack, with the baking sheet under into the oven and cook for 15 minutes. After that time, pull all of it out and set the oven to broil.

While the broil is heating, you have the option to cover the tops of the jalapenos with bread crumbs to get a more crunchy and crispier popper. Once the broil is ready, transfer the rack, with the baking sheet into the broil and cook for 4-5 minutes, or until the tops of the poppers become golden brown. Pull the poppers from the broil and let cool for 5 minutes before serving.

Notes: The rack on top of the baking sheet helps to cook the popper faster while reducing the amount of bacon grease. The rack is optional but highly recommended for a crispier popper. The jalapeno seeds hold a lot of spice. Leave a few in if you want to increase the heat levels for a spicier popper.

Shared by Burger’s Smokehouse

More recipes may be found at https://www.smokehouse.com/recipes/

Ingredients

Creamy Spinach and Ham Bread Bowls

1 yellow onion, chopped

4 cloves garlic, minced

12 oz. sour cream

12 oz. cream cheese

1 tsp. salt

1 tsp. pepper

1/2 tsp. thyme

1/2 tsp. dill

1/4 tsp. cayenne

1 Tablespoon olive oil

5 oz. Burgers’ Smokehouse Country Ham or Hickory Smoked Ham, chopped

8 oz. fresh spinach

6 medium-sized bread rolls

3 oz. shredded Swiss cheese

1 oz. grated parmesan cheese

Instructions

Heat a small pan to medium heat and cook the onion and garlic until onions are soft. Add the onions and garlic to the crockpot.

Add in the sour cream, cream cheese, salt, pepper, thyme, dill, cayenne, and olive oil into the crockpot. Turn the crockpot to high temperature and cover with a lid. Cook for 45 minutes, stirring cheese mix occasionally.

Once the cooking time is complete, add in the ham and spinach, mixing into the cheese mix. Cook for 15 minutes and stir occasionally.

While the cheese mix is cooking, preheat the oven to 350 degrees F. Prepare the rolls by cutting into the top and removing the middle portion of the roll to create a bowl (keep the bottom intact to hold the cheese mix.)

Place all cut rolls onto a baking sheet and equally fill up each bread bowl with the cheese mix. Evenly cover the tops with Swiss and parmesan then place into the oven to cook for 10-15 minutes or until the cheese is melted and lightly browned. Will be a chowder-like consistency when done.

Once the bread bowls have cooked, they are ready to serve. Notes: Baking the bread bowls in the broiler will help speed up the cheese melting time. It will also brown the top easily. Broil for only 5-7 minutes if choosing to do so.popper. The jalapeno seeds hold a lot of spice. Leave a few in if you want to increase the heat levels for a spicier popper.

Shared by Burger’s Smokehouse, https://www.smokehouse.com/recipes/

Snackalicious Bites

Popcorn Balls

½ c. sugar

2 tbsp. clear syrup

½ c. water

2 tbsp. butter

2 tsp. white vinegar

Pinch salt

Boil to soft ball stage as indicated on candy thermometer. (Remove from heat. Some recipes call for 1 tsp. vanilla to be added at this point.) Pour over popped corn and stir. With buttered hands, shape into balls. Allow to cool.

For variety, tint the mixture with green food coloring making it darker than normal because it will look lighter once poured over the white popcorn. Add red hots or red M&M’s after shaping the ball when it has cooled enough to not melt the chocolate but still warm enough to be sticky so candy will stick. Or stick a small candy cane into each ball, which some people use as a handle. Wrap individually with plastic wrap, bringing all edges up and pinch around the candy cane. Tie a ribbon around the plastic wrap bunched around the base of the candy cane.

As an alternative, green popcorn balls make a clever centerpiece. Get a styrofoam cone from a craft store. Purchase a package of red lollipops. Stick wrapped popcorn balls to the cone with small dot of hot glue. Insert the sticks of the lollipops into the cone between the popcorn balls for color. Use the candy canes to make a base. Turn the canes with the curl at the bottom, pointing outward, standing them up with the sides touching, and hot glue them all the way around a planter, vase or 3 c. metal can.

Shared from Kathy Barnett

Baked Brie Bites

24 frozen mini phyllo pastry shells, thawed

3 oz. Brie cheese, rind removed

2 Tbsp. red pepper jelly

24 toasted pecans

1 tsp. flaky sea salt

Preheat oven to 350°F. Arrange pastry shells on a rimmed baking sheet. Assemble Brie bites: Cut Brie into 24 very small pieces. Spoon 1/4 teaspoon jelly into each shell; top evenly with Brie pieces and pecans. Bake in preheated oven until cheese is melted, 7 to 8 minutes. Sprinkle with salt; serve immediately.

Shared by Lisa Rhoden

Ham and Cheese Pinwheels

2 oz. cream cheese, softened

2 Tbsp. prepared ranch dressing

2 green onions, finely chopped

2 (8-oz.) packages crescent roll sheets

1 c. shredded sharp cheddar cheese, divided

1 c. shredded gruyere cheese, divided 8 oz. thinly sliced deli ham, divided 1 large egg, lightly beaten 1 tsp. poppy seeds

Preheat oven to 375°F. Spray a 13-by-9-inch baking pan with cooking spray. Line with parchment paper. In a medium bowl, cream cheese, ranch dressing, and green onion. On a very lightly floured cutting board, unroll 1 crescent roll sheet. Keep the other sheet refrigerated until ready to use. Use a rolling pin to roll the sheet into an even rectangle, 12-by-8”, with the long sides parallel to the counter. Spread half the cream cheese mixture over the surface of the sheet, leaving a 1-inch border on the long side furthest from the edge of the counter. Maintaining the 1-inch border and in individual layers, sprinkle ½ cup of the cheddar cheese and ½ cup of the gruyere cheese over the cream cheese. Lay half of the ham in a single layer on top of the cheese, overlapping if necessary. Brush the clean border with the egg wash. Starting with the long edge closest to the counter, roll the crescent roll sheet into a log, using the side of the crescent roll sheet that has egg wash to pinch and seal the log closed. Wrap the log with plastic wrap and chill for 1 to 12 hours. Repeat with the remaining crescent roll sheet. Unwrap one chilled log and place it on a cutting board. Using a serrated knife, trim the ends of each log and slice each log into 12 rounds. Place the slices into the prepared baking pan. Brush the pinwheels with egg wash and sprinkle with the poppy seeds. Bake until the pinwheels are puffy and golden brown, about 30 minutes. Allow to cool for 5 minutes before serving.

Shared by Kaitlyn Bissen

Garlic Baked Ritz Bits

1 sleeve of Ritz crackers

- 1/2 cup unsalted butter, softened

- 3-4 cloves of garlic, minced (adjust according to taste)

- 1 teaspoon dried parsley (or 1 Tbsp. fresh parsley, chopped)

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- 1/4 cup grated Parmesan cheese (optional, for extra flavor)

Instructions:

Preheat your oven to 350°F (175°C). In a mixing bowl, combine the softened butter, minced garlic, dried parsley, salt, pepper, and Parmesan cheese (if using). Mix until well combined. Prepare the Crackers: - Place the Ritz crackers on a baking sheet in a single layer. Using a butter knife or a small spatula, spread a generous amount of the garlic butter mixture on each cracker. Bake in the preheated oven for about 10-12 minutes, or until the crackers are golden and the butter is bubbly. Remove from the oven and let them cool for a couple of minutes. Serve warm as a delicious appetizer or snack!

Shared by Norman Reed/Managing Editor

Whisking Up Magic

By Robin O’Neal Smith Freelance Writer

The holiday season isn’t just a time for decking the halls and trimming the tree. It’s a season for culinary creativity, and what better way to celebrate than with The Unofficial Elf Cookbook? This

delightful collection of recipes has captured the hearts of foodies, families, and holiday enthusiasts, offering whimsical dishes inspired by the film, “Elf.” You’ll find a treasure trove of delightful meals within its pages to bring Buddy the Elf’s joyful spirit into your kitchen. Whether planning a festive family breakfast or adding holiday cheer to your meals, this cookbook is your ticket to an unforgettable culinary adventure.

As we explore The Unofficial Elf Cookbook, we will high-

light some of its most beloved recipes. I will also share my fun experience with Buddy’s Breakfast Spaghetti, plus provide tips on weaving magic into your holiday celebrations. Get ready for a dose of Christmas spirit that will have you saying, “The best way to spread Christmas cheer is by singing loud for all to hear!”

The Cookbook

Elf became an instant classic with its heartwarming tale and quirky protagonist, Buddy, inspiring the author

Magic With An Elf

to bring this magic into the culinary world.

Each recipe is a twist on Buddy’s New York City adventures, offering fans and foodies a taste of Christmas cheer. Imagine revisiting the whimsical world of Buddy the Elf, not through the screen, but through the flavors and aromas of the kitchen.

Readers of all ages can experience the movie like never before with fun and delicious recipes to bring their favorite scenes to life! The Unofficial Elf Cookbook is perfect for getting people in the Christmas spirit and bringing the family together in the kitchen before settling in to watch their favorite holiday classic.

Here are a few of my favorite recipes in the Unofficial ELF Cookbook:

Candy Cane Forest French Toast

This recipe elevates a breakfast classic to a holiday special, bringing the flavors of Christmas morning to your table. With crushed candy canes as a topping, this dish offers a crunchy texture and a hint of mint, reminiscent of Buddy’s adventure through the candy cane forest.

Snow Angel Soup

Snow Angel Soup is a cozy, creamy soup that embodies the magical essence of winter. This dish is a warm, satisfying way to enjoy a chilly day at home.

Snow Globe Spritzes

Sparkling and magical, Snow Globe Spritzes are non-alcoholic beverages perfect for festive gatherings. With edible glitter or shimmer dust, these drinks are as visually stunning as they are refreshing. These drinks will dazzle your guests!

Buddy’s Breakfast Spaghetti1

Of course, no collection would be complete without this item, inspired by the iconic scene in “Elf.” Buddy’s Breakfast Spaghetti transforms an ordinary breakfast into a whimsical feast. Unique combinations like cooked spaghetti, maple syrup, chocolate sauce, and mini marshmallows give this recipe its signature sweet-savory twist. Buddy the Elf’s adventurous palate is the inspiration behind this delightful creation, making it a must-try for fans of the movie.

My Experience with Buddy’s Breakfast Spaghetti

I visited the “Christmas in Montrose” festival where one

of the events was a Breakfast Spaghetti Eating Contest. Participants were given a heaping plate of breakfast spaghetti and were not permitted to use utensils; they could only use their hands. Whoever finished their spaghetti first would be the winner.

Buddy the Elf was there to cheer the contestants on. Sometimes he would add sprinkles and syrup to their plate or sample some of their spaghetti. It was hilarious to watch contestants stuffing themselves with this concoction. The first-place winner was a female who looked tiny beside the men with whom she competed.

Tips for Using the Cookbook

To make the most of The Unofficial Elf Cookbook, consider these creative tips which will enhance your holiday cooking experience:

Host a holiday-themed party featuring recipes from the cookbook. Set up a “Buddy the Elf” breakfast bar with all the fixings for Buddy’s Breakfast Spaghetti, then invite guests to build their own North Pole Parfaits. Create a festive atmosphere with candy cane decorations and elf-themed games, ensuring a memorable event for all.

Involve your little ones in kid-friendly cooking activities by assigning them simple tasks like layering parfaits or sprinkling candy canes on French toast. These activities not only teach valuable kitchen skills but also create opportunities for bonding and laughter. Encourage children to get creative with their plating and presentation, turning each dish into art.

Turn holiday cooking into a collaborative effort by inviting friends and family to join you in the kitchen. Each person can tackle a different recipe, making meal preparation a joyful social

experience. Share tips, swap stories and savor the results together, celebrating the joys of good food and great company.

Ready, Set, Go!

If you’re ready to add a dose

of holiday enchantment to your meals, don your apron and gather your ingredients. Whether crafting Buddy’s Breakfast Spaghetti or sipping a Snow Globe Spritz, you’ll discover the joy of cooking that comes from blending creativity with culinary adventure.

Undoubtedly, The Unofficial Elf Cookbook is the perfect guide to transforming ordinary meals into extraordinary experiences, celebrating the magic of the season in every bite.

Ingredients:

Cooked spaghetti

Maple syrup

Chocolate sauce

Buddy’s Breakfast Spaghetti

Mini marshmallows

M&M’s (milk chocolate)

Sno-Cap Candy or Sprinkles

Chocolate Pop-Tarts, toasted (optional)

Instructions:

Cook spaghetti according to package directions. Place spaghetti on a plate and drizzle generously with maple syrup. Add chocolate sauce and sprinkle with mini marshmallows.

Crush chocolate Pop-Tarts over the top for an extra sweet crunch. Serve immediately and enjoy with a big smile!

Shared by Robin O’Neal Smith from The Unofficial Elf Cookbook

It’s In The Starch

Roasted Sweet Potatoes

2 lbs. sweet potatoes peeled

3 tbsp. avocado oil

1 tsp. ground cumin

1 tsp. garlic powder

1 tsp. smoked paprika

¼ c. Parmesan cheese, grated

½ tsp. kosher salt

¼ tsp. ground black pepper

Use a convection oven preheated to 400°F. Peel sweet potatoes. Cut in half lengthwise, then cube into large chunks. Add cubes into a mixing bowl. Add remaining ingredients and mix well with a silicone spatula, ensuring the spice mixture is evenly distributed. Place on the lined baking sheet, in a single layer with space inbetween cubes. Place into preheated oven, on middle rack. Cook 25-30 minutes. Don’t stir, rotate tray if uneven browning is occurring. When they are cooked through and beautifully browned, remove from oven. Toss gently in oil on the sheet pan with the spatula. Remove from the baking sheet and add to a serving dish. Top with a little fresh parmesan and parsley. Tip: Don’t stir. The natural sugars will caramelize against the sheet pan, allowing them to crisp up.

Submitted by Scott Groth, https://www.idratherbeachef.com/

Homemade Hash Browns

1 ½ lb. new potatoes, washed and cubed

5 slices bacon, cooked

1 onion, diced

1 shallot, sliced

3 tbsp. butter, unsalted

3 tbsp. olive oil

Tip: Don’t use baking potatoes. They are too fluffly and will fall apart.

2 sprigs rosemary, 1 minced, 1 whole

2 cloves garlic, minced

2 pinches pepper

½ tsp. kosher salt

¼ tsp. red pepper flakes

⅛ tsp. balsamic vinegar

Heat a heavy-bottomed skillet over high heat. Add butter and olive oil. Add potatoes and a pinch of salt and pepper when the cooking fats are hot. Stir and cook for 5 minutes. Add onion, chopped rosemary, red pepper flakes, and another pinch of salt and pepper. Stir occasionally and cook 5-7 minutes. When onions are caramelized, reduce to medium-high heat. If the pan looks dry, add 1 Tbsp. olive oil. Add shallots and garlic. Cook 3-4 minutes, stirring more consistently. Reduce heat to medium-low. Add cooked bacon and whole rosemary sprig. Cook, stirring occasionally, until potatoes are done, 8-10 minutes. Add balsamic vinegar, stir well, serve hot, enjoy!

Submitted by Scott Groth, https://www.idratherbeachef.com/

Scott Groth, a professional chef and the creative force behind the blog I’d Rather Be a Chef, brings a wealth of expertise to the culinary world. Renowned for his innovative cooking techniques and health-conscious recipes, Scott specializes in low-carb, keto, gluten-free, and vegetarian options. His diverse background includes running a successful catering company and a recreational cooking school, where he refined his skills in creating approachable, flavorful dishes and effectively sharing his culinary knowledge with others.

The Trial Of A Recipe

By Kandy Derden Managing Editor

I was browsing for ‘nothing in particular’ and thus, was finding ‘nothing in particular’ to be in ample supply. Then I stumbled upon a recipe and immediately knew this was something special.

My work ethic won’t allow me to recommend something I’ve never tried, so I chose to let the research begin! Although my test kitchen is well-stocked, this required a trip to the grocery store. Have you ever noticed how often a recipe requires that one special ingredient which you don’t have on hand? Let’s just say, Murphey’s Law is alive and well.

However, I was extremely pleased with myself when I remembered to pick up that particular item on my last grocery run. It had never even been added to my list. Alright! We’re off to a good start.

When I went back to the source so I could make the first test batch, I couldn’t find the recipe. Oh no! Now what? No problem; there were several other versions available. I read each ingredient on one list and then another, referring back to the first. Then another and another and another.

It became confusing so I made a chart. Yes, it seems a bit obsessive, but it works for me. I eliminated the one with a couple of the ingredients way out of proportion. Then I took out one which had omitted a key item.

What was left? There were three recipes which looked almost exactly alike. On the two ingredients which had different amounts listed, I

averaged the amounts used and decided I was ready to test my own version.

(Taking a Break)

Go bake pie; recipe on next page

I had been anticipating the trial run of this for several weeks. However, now that I’ve had the opportunity to taste it, I’ve got to say, it was a little surprising. The filling is quite tasty with the combination of cranberry and lime, although it could use a bit less lime juice for a better balance with the cranberry flavor. The third flavor of gingerbread cookie crust was a bit overpowering. This is coming from someone who really likes gingerbread cookies. I can’t imagine how it would be received by someone who isn’t wild about the flavor to start with.

Was it a bust? No! Not even close. However, there are a few things I might try next time I give it a shot. For starters, I was given a tip years ago on how to make a graham cracker crust. I was told to toss in a handful of crushed saltines to cut the richness. I’d like to find out if it will work with a gingerbread crust also. Now that the results are in, I feel the need to be honest with my opinion of one more aspect of making this. You see, it takes a long time to make. After spending four hours to make one pie, I had decided it just wasn’t worth it. However, whenever I’m in the midst of a marathon day of cooking anyway, it might be easy enough to intersperse a few of the steps between other dishes.

I still think my first instinct was correct; this is something special. So, I plan to try it again, and what better time to do so than for loved ones on a special occasion? After all, that’s what makes it worth it!

Ingredients

Gingerbread Cranberry Lime Pie

Gingerbread cookies, crushed to 2 cups

1 c. pecans, optional

¼ c. (1/2 stick) butter

3 tbsps. Brown sugar

12 oz. fresh cranberries

1 ½ c. sugar, divided

¼ c. water

3 eggs + 2 egg yolks

½ c. lime juice

¼ tsp. salt

1 rounded tsp. lime zest

2 sticks butter, divided ¼ c. and ¾ c. cut in small pieces

Directions

Prepare crust: Preheat oven to 350°F. Pulse cookies in a food processor or blender until finely ground, should be about 2 cups. Add the pecans if desired and pulse again. Add ¼ c. butter and brown sugar and pulse to combine. Press crumb mixture firmly onto bottom and sides of a 9” deep pie pan. Bake about 1215 minutes until firm and color begins to darken. Let cool. (May be prepared the day before.)

Prepare garnish: Reserve a dozen or more cranberries. Roll them in corn syrup. Place on a wire rack to dry and chill for about 30 minutes. Once dry but still tacky, roll them in sugar until coated/crusted. Place on pie just before serving. Prepare filling: Bring cranberries, 1 cup sugar, and water to a boil in a large saucepan over medium-high heat. Reduce heat and simmer until cranberries break open and most of the liquid evaporates, about 12–15 minutes. Let cool. Purée in a blender until smooth.

Add enough water to bottom of double boiler to be about ½” deep. Heat then adjust temperature to maintain a simmer. Cook purée, eggs, egg yolks, lime juice, salt, 1/2 cup sugar, and lime zest in top of double boiler. Stir with a rubber spatula and scrape down sides of bowl often, until curd thickens and coats spatula, about 8–10 minutes. Allow it to cool until just warm.

Using an electric mixer on medium-high, beat curd, adding ¾ c. butter a little at a time and incorporating after each addition, until curd looks lighter in color and texture, about 5 minutes total. Pour into crust and chill until firm, about 2 hours.

Shared by Kandy Derden, Managing Editor

Our Top Cookie Recipes

Gluten-Free Gingerbread Cookies

Ingredients:

3 c. Mightylicious gluten free vegetarian blend flour

2 tsp. cinnamon

½ tsp. ginger

½ tsp. cloves

½ tsp. nutmeg

¾ tsp. baking soda

½ tsp. salt

¾ c. butter, room temperature

½ c. brown sugar, packed

1 egg

½ c. molasses

2 tsp. vanilla

Instructions:

Mix the flour, spices, baking soda and salt in a medium mixing bowl; set aside.

In a large mixing bowl, cream butter and brown sugar together. Add in the egg, molasses, and vanilla. Cream until smooth. Add half the flour mixture and mix until combined. Add in remaining flour mixture and mix until combined. Shape dough into a ball and divide in half. Pat each ball of dough down into a 1” disk. Refrigerate for 1-2 hours, or until cold and firm. Once chilled, roll dough out to ¼” thickness. Cut shapes and transfer to baking sheet. Bake in 350 degree oven for 8-10 minutes or until edges are firm and centers are set. Cool to room temperature.

To make the icing, mix 2 c. powdered sugar with 3 tbsp. milk then add ½ tsp. vanilla. Spoon icing into a piping bag with a small tip. Decorate cooled cookies with icing and gluten free sprinkles or candies. Let the icing dry before storing in airtight container at room temperature for up to 4 days.

Gingerbread is a holiday classic! Use this gluten free recipe to make Celiac-safe gingerbread houses and gingerbread people. Decorating the cookies will be almost as enjoyable as eating them! See more information ofn Mightylicius products on our product review page 45.

Submitted by Vicki Jakubovic PR representative for https://mightylicious.com/collections/flours-mixes

Ingredients:

Chef’s Master Chocolate Chip Cookies

2 c. light brown sugar, packed

2 tsp. salt

2 sticks unsalted butter, cut into 1” pieces

1/2 c. milk, whole preferred

2 3/4 c. unbleached bread flour, divided

2 large eggs, cold from the refrigerator

1 tbsp. pure vanilla

1 3/4 tsp. baking powder

1/4 tsp baking soda

2 c. semisweet chocolate chunks

Instructions:

Combine brown sugar and salt in a large bowl. Set aside. In a small heavy-bottomed saucepan, melt butter over medium-high heat, swirling the pan regularly, 5 - 7 minutes, until a dark golden-brown color and brown bits start collecting at bottom of pan and a layer of foam develops on the surface. Once the butter is browned, immediately pour over the sugar mixture, including the brown bits at bottom of pan. Whisk until combined, yet lumpy.

To make Tangzhong, In same saucepan, combine milk with 3 tablespoons of bread flour and whisk until no lumps remain. Place saucepan over low heat and cook 2-3 minutes, stirring regularly until it’s condensed, paste-like, and starts to come together into one mass. Transfer directly to the bowl with the butter & sugar. Whisk until smooth; add eggs and vanilla and continue whisking until smooth. Add remaining bread flour to the bowl with the butter and sugar, then add baking powder and baking soda. Stir until well combined. Place the uncovered bowl in refrigerator and allow it to cool for 15 to 20 minutes. While the butter is cooling, use a serrated knife to roughly chop chocolate into semi-large coarse pieces so they don’t melt into the dough. Remove the dough from the refrigerator and fold in the chopped chocolate. Cover the bowl and return to fridge overnight, up to two days, and the flavors will intensify.

Preheat oven to 350 degrees. Remove dough from fridge and allow it to rest at room temperature for about 10 minutes. Scoop dough into a 2.25” diameter. Arrange on parchment-lined baking sheets, 3” to 4” apart. Bake on the middle rack until the edges set and cookies are golden brown, about 10-12 minutes. Rotate the pan halfway through baking to ensure even browning.

Submitted by Gigi Gaggero, https://chefgigigaggero.com/

Years ago, as an ambitious pastry apprentice eager to impress my chefs, I sought advice on standing out in the pastry world. I was told, “Make a good cookie!”I’m pleased to share my best chocolate chip cookie recipe with you today. This recipe has been honed and perfected over the years as I continuously strive to create the most delicious chocolate chip cookie you’ve ever tasted. It has been a journey filled with experimentation, learning, and satisfaction, and I am thrilled to pass on the fruits of my labor. The use of browned butter and a slow chilling process alongside a Japanese culinary technique called Tangzhong has been a game-changer in achieving the perfect texture and taste.

¾ c. peanut butter

½ c. shortening

1/3 c. white sugar

1/3 c. brown sugar, packed

1 egg

2 tbsp. milk

Secret Santa Kisses

1 tsp. vanilla

1 ½ c. flour

1 tsp. baking soda

½ tsp. salt

30 Hershey Kisses

Pre heat oven to 375 degrees. Beat peanut butter with shortening then add sugar to cream. Add egg, milk and vanilla. Blend flour, baking soda and salt in separate bowl. Gradually add dry ingredients to peanut mixture. Spoon about one tablespoon of dough, shaping it into a ball wrapped around a kiss so no chocolate is showing. Roll ball in granulated or powdered sugar. Bake 10-12 minutes or until light brown.

Submitted by Sarah Miller

Ingredients

½ c. prunes, cut fine

½ c. dates, cut fine

½ c. raisins, cut fine

½ c. water

1 egg

1 c. flour

½ c. margarine

¼ tsp. butter flavoring

1 tsp. cinnamon

1 tsp. soda

2 tbsp. finely chopped nuts

Instructions

Sugar Free Cookies

Chop fruit into small pieces, or snip with kitchen shears. Cook fruit in ½ c. water for 6 minutes. Cool. Add rest of ingredients and mix will. Drop by teaspoon on cookie sheet lined with parchment paper. Bake at 350 degrees for 8-12 minutes. Makes 2 dozen.

I was given this recipe by a co-worker. It’s a tasty treat for diabetics. I was especially pleased to discover it is compatible with my Weight Watchers regimen.

Submitted by Pamela Reimund, subscriber

Topping:

2 egg whites

1 c. brown sugar

Cookie Base:

½ c. shortening

½ c. sugar

½ c. brown sugar

Chewy Cookie Bars

2 egg yolks

Pinch salt

1 tbsp. water

1 ½ c. unsifted flour

1 tsp. soda

1 tsp. vanilla

Chocolate chips, any type or size, to taste

Beat 2 egg whites until stiff but not dry. Gradually add 1 c. brown sugar. Set aside until cookie base is mixed. Combine all cookie base ingredients and mix well. Grease a small/ medium sized cookie sheet. Spread the dough on cookie sheet. It will be stiff so it may be necessary to push it out to edges with the heel of your hand dipped in flour. Spread egg white mixture over this and sprinkle with chocolate chips. Bake 30 minutes in 325 degree oven, or until golden brown. Cool. Cut in bars.

“These are always a bit hit at church carry-in dinners. The brown sugar meringue is delicious and adds a chewiness also. These are easiest to transport when mini chocolate chips are used; this makes them more level and easier to stack in the container.“

Shared from Pauline Roth

Shortbread Cookies

2 cups butter, softened

1 cup white sugar

2 teaspoons vanilla extract

4 cups all-purpose flour

Preheat the oven to 350 degrees. Beat softened butter and sugar together in a large bowl with an electric mixer until light and fluffy. Stir in vanilla; add flour and mix well until combined. Fill cookie press with dough and form cookies onto two ungreased cookie sheets, spacing them about 1 ½ inches apart. Bake until the edges of the cookies are just starting to turn golden brown, about 10 - 12 minutes. Remove the cookie sheets from the oven, and set them on a wire cooling rack for a few minutes. Then transfer the shortbread cookies to the rack to cool completely.

Submitted by Amy Jam, of www.breadbrosca.com

“Shortbread for me is always nostalgic, and is the perfect holiday cookie. They have a buttery soft texture, and are a cookie that isn’t too sweet which makes them a universal treat to share with friends and family. You can also add icing, sprinkles or any other festive touch, or simply leave them plain and enjoyed as is. What I particularly love about this recipe is how easy it is, making it a great option to bake over the holidays.”

1 c. white sugar

4 tbsp. butter

4 tbsp. water

Merry Mint Chocolate Bars

3 c. semi-sweet or dark chocolate chips

4 eggs

1 tsp. vanilla

1 1/3 c. flour

½ tsp. baking soda

½ tsp. salt

Preheat oven to 350 degrees. Grease a 9x13” pan. In medium saucepan, combine sugar, butter and water. Bring to a boil, remove from heat then add chocolate. Add eggs and vanilla. Combine dry ingredients then mix into melted chocolate. Spread into prepared pan. Bake 25-30 minutes. Test with toothpick for doneness.

Mint Layer:

¾ c. butter, softened

3 c. powdered sugar

¼ c. Crème de Menthe

Cream ingredients and spread over cooled brownies.

Chocolate Topping:

3/4 c. butter

1-1/2 c. chocolate chips

3 tbsp. clear syrup

Melt butter with chocolate chips. Add clear syrup. Cool to lukewarm and pour over chilled mint brownies.

Submitted by Beth Osten, Subscriber

Cheery Cheesecake Slices

3/4 c. butter, softened

3 oz. cream cheese

3/4 c. sugar

2 tsp. grated lemon peel

2 tsp. grated orange peel

2 tbsp. lemon juice

1 tsp. vanilla

2 c. flour

1/4 c. finely crushed graham crackers

Cream butter, sugar and cream cheese. Add lemon peel, orange peel and vanilla. Mix in flour. Wrap dough and refrigerate for 30 minutes. Divide dough in half and shape into two, eight” long rolls. Roll in graham cracker crumbs. Chill in freezer for 1 hour. Preheat oven to 375 degrees. Slice roll into 1/4” cookies. Bake for 8-10 minutes or until the bottom is lightly browned.

Submitted by Beth Osten, Subscriber

1 c. butter, softened

½ c. powdered sugar

1 tsp. vanilla

2 ½ c. flour

½ c. nuts

Topping:

½ c. crushed peppermints

½ c. powdered sugar

Peppermint Snowballs

Filling:

2 tbsp. cream cheese, softened

½ c. powdered sugar

1 tsp. milk

3 tbsp. crushed peppermints Red food color

Cookies: Cream butter and sugar. Beat in vanilla. Add flour gradually. Stir in nuts.

Knead dough until pliable. Cover and chill 1 hour.

Filling: Beat cream cheese, sugar, milk, crushed peppermints and a few drops red food coloring if desired. Roll cookie dough into balls. Make a deep indentation in each. Fill with 1/4 tsp. filling. Cover with 1/4 tsp. dough. Seal and reshape into balls.

Topping: Combine ½ c. crushed peppermints and ½ c. powdered sugar. Roll balls in toppings. Place 1” apart on ungreased sheet. Bake at 350 degrees for 12-14 minutes. Roll warm cookies in topping again. Cool.

Shared by Michele Frazier.

Elegant Molasses Scrolls

½ c. molasses

¼ c. sugar

¼ c. shortening

½ c. sifted flour

1 tsp. cinnamon

1 tsp. nutmeg

½ tsp. salt

1 egg, well beaten

In medium saucepan, heat molasses just to boiling. Add sugar and shortening; stir until melted. Remove from heat. Sift dry ingredients together. Add to molasses mixture alternately with egg; mix well. Drop by level teaspoonfuls on well-greased cookie sheets. Make only 6 at a time. Bake in a 300 degree oven for 8-10 minutes. Cool 1 minute. Carefully remove each cookie with a metal spatula and immediately roll around handle of wooden spoon. If cookies become too crisp to roll, return to oven for 1 minute. Fill with Whipped Cream Filling or Holland Cream.

Submitted by Rebecca Embry

Orange Cranberry Shortbread Cookies

1 ¼ c. all-purpose flour

⅓ c. + 1 tbsp. granulated sugar

1 tbsp. cornstarch

¼ tsp. salt

1 stick unsalted butter cold (cut into ½-inch cubes)

¼ c. fresh cranberries, finely chopped (if substituting dried cranberries, add 1-2 tbsp. milk)

½ tbsp. orange zest

For garnish: 2/3 c. powdered sugar / 3 tsp. orange juice

In large mixing bowl with paddle attachment, mix flour, sugar, cornstarch and salt. Add butter cubes and blend, about 3 minutes. The mixture should resemble wet sand with ability to form into a ball. Stir in cranberries and orange zest. Shape dough into a smooth ball and roll into a 4x12” rectangle. Freeze for 20 minutes to firm. Preheat oven to 325°F. Slice cookies into 24 sticks and arrange on a baking sheet lined with parchment or a silicone mat. Bake about 20 minutes until the edges start to lightly brown. If cookies are slightly misshaped, squeeze from both sides with 2 offset spatulas or bench scrapers as soon as they come out of the oven. Cool the cookies on a wire rack.

To make orange glaze: In a small bowl, combine powdered sugar and orange juice until smooth. Transfer into a pastry bag or a squeeze bottle and drizzle over cooled cookies.

Submitted by Shinee Davaakhuu

Spiced Shortbread Cookies

2 c. flour

¼ tsp. salt

¼ tsp. freshly ground cardamom

¼ tsp. ground ginger

1/8 tdp. freshly grated nutmeg

1/8 tsp. ground anise

1 c. (2 sticks) unsalted butter, at room temperature

2/3 c. sugar

1 tsp. pure vanilla extract

In a medium bowl, whisk together flour, salt and spices. In a large mixing bowl, beat the butter, sugar and vanilla extract until fluffy (not too fluffy though), about a minute. Add the dry ingredients and mix until combined. Dough will be quite soft at this point. Divide the dough into 2 equal disks and wrap with the plastic wrap. Refrigerate for about 1 hour to firm up. Preheat the oven to 325°F. On lightly floured surface, roll the dough into ¼” thick disk. Cut into desired shape and place on parchment lined baking sheet at least 1 inch apart. Bake one sheet at a time for 15-18 minutes, or until golden. Cool for about 10 minutes on baking sheet, then transfer to wire rack to cool completely. Shortbread cookies are best when fresh, but can be stored in an airtight container for up to a week.

Submitted by Shinee Davaakhuu, https://www.sweetandsavorybyshinee.com/

Shinee Davaakhuu is a self-taught baker who fell in love with macarons 10 years ago. A work-from-home mom based in Killdeer, ND, she has baked over 16,000 macarons and specializes in sharing her knowledge and experience through her blog and cookbook. Featured on KFYR TV, Shinee continues to inspire home bakers with her practical, no-nonsense approach to mastering macarons.

Ingredients

4 large egg whites

¼ c. milk

Snow White Roll Cake

4 tbsp. unsalted butter melted

½ box Pillsbury Moist Supreme White Premium Cake Mix

2-3 tbsp. powdered sugar for dusting

For filling:

1 ¼ c. heavy whipping cream divided

4 oz. white chocolate chopped

M&M’s Holiday Minis crushed for topping

Instructions

Preheat the oven to 350°F. Line a half sheet baking pan (18x13”) with parchment paper, or silicone mat. In a mixing bowl with whisk attachment, beat the egg whites on medium speed until soft peaks form, 3-5 minutes. Meanwhile, combine milk and melted butter in a small bowl. Sift the cake mix into the meringue and carefully fold the batter until smooth with a silicone spatula. (NOTE: Remember to use only half the box mix!)

Once most of dry ingredients are incorporated, pour in milk and butter mixture and gently fold the batter until nice and smooth. Pour batter into prepared baking sheet, and spread evenly. Bake for 12-15 minutes, or until inserted toothpick comes out clean. The cake should look lightly golden, but not browned. While the cake is baking, prepare a lint-free kitchen towel on a flat surface and generously dust with powdered sugar. When cake is done, carefully invert it onto the prepared kitchen towel and tightly roll the cake from the short side, while still warm. Cool completely on wire rack, about an hour.

Mousse filling:

Microwave ¼ cup of heavy whipping cream until hot, about 30 seconds. Place the chopped chocolate in a small bowl and pour hot cream over it. Let it stand for a minute and stir until chocolate is fully melted. Cool completely. In a mixing bowl with whisk attachment, beat the remaining 1 cup of heavy whipping cream until hard peaks form. Add cooled white chocolate mixture into the whipped cream and carefully fold until well combined. (TIP: Be sure white chocolate mixture is completely cooled before adding it into the whipped cream. And do NOT whisk it with a mixer, or it’ll curdle!)

Once the cake is completely cooled, carefully unroll it. Generously spread white chocolate mousse all over the cake, reserving about 1/3 of filling. (TIP: Spread thinner layer of filling on outer end of the cake.) Then tightly roll the cake and trim off the ends of the cake. Frost the cake with the reserved mousse filling. Sprinkle some crushed M&Ms for festive look, if desired. Refrigerate the cake in airtight container until ready to serve. The cake is best when served the same day. Leftovers can be refrigerated for up to 3 days. This cake is not suitable for freezing. This gorgeous snow-white roll cake is melt-in-your-mouth delicate and light and is filled with white chocolate mousse filling.

Submitted by Shinee Davaakhuu, https://www.sweetandsavorybyshinee.com/

1 cup butter, softened

6 Tbsp. sugar

Apple Cider Buttons

1 Tbsp. instant hot apple cider mix

1 tsp. vanilla

1/4 tsp. salt

2 c. all-purpose flour

1 Tbsp. milk

1/2 c. turbinado (raw) sugar

Instructions

Preheat oven to 375 degress. In large mixing bowl beat butter on medium to high speed while gradually adding sugar, cider mix, vanilla, then salt. Beat in flour until combined. Add milk and beat until forming a dough. Shape dough into 3/4 inch balls. Roll in sugar (editor’s note: I used the new McCormick sugars, English Toffee and Salted Carmel for variety.) Place balls 2” apart on ungreased cookie sheet. Bake 9-11 minutes or until edges are firm and bottoms are light brown. Transfer to wire rack to cool. Serve and enjoy.

Shared by Melanie Drone, Subscriber

Red & Green Sprinkle Cookie Sandwiches

Ingredients:

1 cup unsalted butter, room temperature

3/4 cup granulated sugar

3/4 cup light brown sugar

2 large eggs

1 tsp. vanilla extract

1 tsp. peppermint extract

2 cups all purpose flour

1 tsp. baking soda

1/2 tsp. salt

1 cup of red and green sprinkles

Using a hand mixer, mix butter and sugars until smooth. Add egg, vanilla and peppermint extract and beat until fluffy. Blend in the flour, baking soda and salt until a soft dough. Scoop 2 Tbsp. dough and roll into small balls. Dip the tops of the balls in red and green sprinkles. Cover and refrigerate 2 hours. Preheat the oven to 350°F. Place dough balls 2-3 inches apart on baking sheet lined with parchment paper. Bake 8-10 minutes. Remove from oven and let rest on the baking sheet for a few minutes before removing and placing on a cooling rack. Once cooled, make into sandwich using Velvet Peppermint Stick Ice Cream in between cookies. Roll center edges with more sprinkles.

Submitted by Velvet Ice Cream, https://velveticecream.com/

And The Winner Is...

Thank you to our sponsors of this year’s Christmas Cookie Recipe Contest: Burger’s Smokehouse, Newswanger Meats, Ester Price Chocolates, and Eat2Explore.

A Sweet and Tangy Holiday Treat

The aroma of freshly baked cookies, bringing warmth and a sense of nostalgia to the office, will be greatly missed in our home office now that the final decision has been made. Among the many seasonal treats, Cranberry Christmas Cookies stood out with their perfect balance of tart and sweet flavors. These soft, buttery cookies combine the zing of dried cranberries with the creamy richness of white chocolate chips, creating a delightful bite that’s perfect for any winter gathering.

If you’re looking to impress guests at a holiday

party or simply want to enjoy a cozy evening treat, these Cranberry Christmas Cookies are sure to become a festive favorite. Best of all, they’re easy to make and fill your home with that irresistible holiday scent.

A Holiday Classic in Every Bite

These Cranberry Christmas Cookies are more than just a dessert; they’re a celebration of the season. Each bite brings together the buttery texture, the tart burst of cranberry, and the sweet smoothness of white chocolate, making them a perfect addition to any holiday cookie platter.

Editor’s note: While the recipe below calls for butter, I have experienced the substituionof margarine seems to help keep the cooks somewhat softer and chewier after a couple days. However, they may not last long enough to matter.

Cranberry Christmas Cookies

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 large egg

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

3/4 cup dried cranberries

3/4 cup white chocolate chips

1/4 tsp ground cinnamon (optional)

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the dried cranberries and white chocolate chips. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Submitted

by Bethany Cantrel, Subscriber

Sweet The Science Secrets: Sugar For Perfect

When it comes to baking, sugar plays a crucial role in not just sweetness but also in the texture, stability, and overall success of your icing. From the classic powdered sugar to specialty varieties, each type of sugar has a unique place in your recipe arsenal. This feature explores the versatility of Domino Sugar and how each variety enhances specific types of icing.

Understanding Frostings, Icings, and Glazes

The difference between frostings, icings, and glazes comes down to consistency. Frostings are thick, creamy, and ideal for spreading or piping. They often contain butter, powdered sugar, and a liquid like milk. Icings are thinner and smoother, often used for cookies or as a decorative layer. Glazes are the thinnest, offering a shiny, smooth finish to cakes, tarts, and pastries. Some types, like meringue frostings and chocolate glazes, require cooking, while others, like royal icing or buttercream, are mixed without heat. No matter the recipe, sugar is the backbone of each creation, providing sweetness, structure, and texture.

Powdered Sugar: The Queen of Frostings

Best for: Buttercream, cream cheese frosting, royal icing, and glaze

Powdered sugar, also known as confectioners’ sugar, is finely ground sugar mixed with a small amount of cornstarch to prevent clumping. Domino’s Powdered Sugar dissolves effortlessly, creating a silky texture ideal for smooth frostings. Its fine texture is a must for royal icing, which requires a perfect consistency to pipe delicate designs. For buttercream and cream cheese frosting, the lightness of powdered sugar balances the richness of butter or cream cheese, ensuring a fluffy result.

Granulated Sugar: For When Structure Matters

Best for: Meringue, boiled icing, and cooked frosting

Domino’s Granulated Sugar is a kitchen staple, often overlooked in icing recipes due to its coarse texture. However, it’s indispensable for frostings requiring heat to dissolve the sugar, such as Italian or Swiss meringue buttercream. The granulated crystals dissolve during cooking, forming a stable base for voluminous meringue or smooth boiled icing. The slight coarseness also aids in creating a glossy finish, especially when whipped into egg whites.

Superfine Sugar: A Happy Medium

Best for: Whipped cream frosting and delicate buttercreams

Sometimes called caster sugar, Domino’s Superfine Sugar is granulated sugar processed to a smaller crystal size. It dissolves faster than regular granulated sugar but retains a bit more structure than powdered sugar. This makes it

Behind The

Perfect Icing

perfect for whipped cream-based frostings or light buttercreams, where you want a delicate balance of sweetness and texture without the grittiness of undissolved crystals.

Brown Sugar: A Hint of Caramel

Best for: Cream cheese frosting, caramel frosting, and rustic icings

Domino’s Light and Dark Brown Sugars bring a rich molasses flavor that complements icings with warm, earthy notes. Brown sugar works beautifully in caramel or cream cheese frostings, enhancing depth and complexity. When melted, it adds a luxurious caramel undertone to boiled icings or glaze for cinnamon rolls or spiced cakes. Use dark brown sugar for a deeper molasses flavor or light brown for a subtler touch.

Specialty Sugars: Turbinado and Raw Sugar for Texture

Best for: Decorative finishes and unique glazes

For bakers seeking something out of the ordinary, Domino’s Turbinado and Raw Sugars offer distinct textures and flavors. These sugars, minimally processed, have larger crystals and a hint of molasses. While not ideal for traditional frosting due to their coarse texture, they shine in decorative finishes or as a crunchy topping for rustic glazes on muffins or pound cakes.

Choosing the Right Sugar for Your Icing

Smooth, pipeable frostings? Reach for powdered sugar.

Stable, glossy meringue? Granulated sugar is your go-to.

Light and airy textures? Use superfine sugar. Warm, rich flavors? Brown sugar adds complexity.

A unique crunch? Try raw or turbinado sugar for texture.

By Kathy Barnett

Why Domino Sugar?

Whether it’s a rich buttercream frosting on a birthday cake, a delicate royal icing on holiday cookies, or a glossy glaze drizzled over a bundt cake, sugar is the star ingredient that brings everything together. Each type of sugar has unique properties that make it perfect for specific types of icings, frostings, and glazes

Domino Sugar is a trusted name for a reason: consistent quality and variety. Each sugar type is carefully crafted to meet specific baking needs, ensuring professional results every time. Whether you’re whipping up a batch of cupcakes or decorating an elaborate cake, Domino has the perfect sugar for your icing.

Experiment with these varieties and discover how a simple choice can transform your frosting into something spectacular. Sweet perfection is just a sprinkle away!

Tips for Frosting and Glazing Success

To achieve professional results, follow these expert tips:

Use High-Quality Ingredients: Always choose unsalted butter and premium Domino Sugar for consistent results.

Prepare Your Tools: Keep mixing bowls and utensils oil-free, especially when working with egg whites.

Perfect Your Technique: For glazes, start in the center of the cake and let it drip naturally. For frostings, use a turntable to achieve smooth, even coverage.Timing Matters: Apply decorations immediately after glazing, as the glaze sets quickly.

Royal Icing with Meringue Powder

4 cups Domino® Powdered Sugar

3 tablespoons meringue powder

1⁄3 cup warm water

Royal Icing with Meringue Powder

Royal Icing

Royal Icing with Egg Whites

4 cups sifted Domino® Powdered Sugar

1⁄3 cup (3 medium) egg whites

1⁄2 teaspoon cream of tartar

Combine all ingredients together in mixing bowl. Beat on low speed with whip attachment until combined then increase speed to medium high and beat for 5 – 8 minutes, adding 2-3 tablespoons more warm water, as necessary. Icing should be stiff enough to hold a peak when tested. Use this thick icing to outline cookies.

Royal Icing with Egg Whites

In large glass or metal bowl, beat powdered’ sugar, egg whites, and cream of tartar at high speed for 7 to 10 minutes, or until very stiff. Use Royal icing immediately. Cover with a damp cloth or plastic wrap to keep from drying.

Submitted by Domino® Sugar, https://www.dominosugar.com/

Marshmallow Fondant

1 (16-ounce) bag Marshmallows

2 tablespoons Water

2 (16-ounce) packages Domino® Powdered Sugar

1⁄4 cup Coconut oilRoyal Icing with Meringue Powder

Place marshmallows in a large, microwave-safe bowl. Add water. Microwave in 30 second increments; mix the mixture every time the microwave stops. Heat until all marshmallows are melted.

Add 1 cup of powdered sugar to the marshmallow mixture and stir with a wooden spoon until combined. Add additional sugar, 1 cup at a time. At this point, the mixture will be very sticky. Turn mixture into the counter. Grease your hands with coconut oil and knead the fondant until smooth and elastic, about 10 minutes. If the fondant seems too dry, add 1/2 teaspoon of water. Use as much coconut oils as needed to prevent from sticking. Form the fondant into a ball. If you want color in your fondant, this is the time to add. Continue kneading the fondant until the color is evenly distributed.

Wrap the fondant in plastic paper and allow to rest in the refrigerator overnight. When ready to use, remove from refrigerator and allow the fondant to reach room temperature. To cover cakes or cookies, roll the fondant using a rolling pin and cornstarch to prevent sticking to the surface.

Submitted by Domino® Sugar, https://www.dominosugar.com/

Ingredients

Whipped Brown Sugar Buttercream

1 package (8 ounces) Cream cheese, at room temperature

1 stick Unsalted butter, at room temperature

3⁄4 cup Domino® Dark Brown Sugar

1 teaspoon Pure vanilla extract

1⁄4 teaspoon Salt

3 cups sifted Domino® Powdered Sugar

Instructions

In the bowl of a stand mixer fitted with the paddle attachment beat cream cheese and butter on medium speed until smooth and well combined. Add the brown sugar, vanilla, and salt and beat at medium speed for 2 minutes. Scrape the bowl.

Reduce the speed of the mixer to low and slowly add the powdered sugar. Mix well. Scrape the sides of the bowl. Increase the speed to medium and beat at medium speed for 2 minutes.

Submitted by Domino® Sugar, https://www.dominosugar.com/

Powdered Sugar Glaze

Ingredients

1 lb. Domino® Powdered Sugar

6 tablespoons – 1⁄2 cup water, milk, or juice

Optional:

1⁄2 teaspoon or more Vanilla extract or other flavoring

Instructions

In large mixing bowl whisk sugar and liquid together until smooth and desired consistency is reached. Add Vanilla or other flavor to taste.

Submitted by Domino® Sugar, https://www.dominosugar.com/

Holiday Eating Events

Breakfast With Santa

Nov. 29- Dec. 24/HERSHEY, PA - 8-10 a.m. at the Chocolatier Restaurant at Hersheypark. Serving a delicious breakfast buffet with hints of chocolate, kids’ activities, and lots of holiday family fun. Join us on Saturdays and Sundays and select Fridays, Reservations are required.

Adults are $35.95, ages 3-11 are $22.95. For more information, visit https://www.hersheypark. com/explore-the-park/things-to-do/dining/thechocolatier/#co4/

Dutch Oven Friendsgiving

Nov. 26/Lake Corpus Christi State Park, TXJoin your friends at Lake Corpus Christi State Park, from 2-3 p.m. for Dutch oven history, take-home recipes, and tasty samples. Join us to see how some of Thanksgiving’s iconic dishes are made using a camp-style Dutch oven. Meet at the Kayak Rental Station and bring sun protection, water, a chair, and your appetite. We will have a limited set of paper plates and disposable forks. Visitors are encouraged to bring their own if they can (reduce, reuse, recycle!). Cost of this event is free with park entry of $5 per person, ages 13 or older. This is not a full meal. Samples will be limited and based on a first-come, first-serve basis.This program is weather-dependent, and programs are subject to changes. Call (361) 547-2635 for the most up-to-date information

Festival of Ice

Dec. 5-6/Lewistown at Monument Square, PAKick off the holiday season by gazing at more than 50 beautiful ice sculputres with this year’s theme of “Christmas Around the World.” There are several activities planned, including

wagon rides, children’s activities, a live nativity, and carolers. You can also sample various international foods that not only showcase diverse flavors but also share the stories and traditions of the countries and cultures they represent, offering a delicious way to connect with the world. Visitors can try traditional Ukranian Holubtsi at the Blue Juniata Foodways booth, Greek lamb gyros at Monument Square Finest Deli, Hawaiian snow puffies at The Nook, or traditional Italian favorites at the Downtown OIP & Grille. For more informaiton, visit rvvisitors.com

Gingerbread Village

Through Jan. 1/BRANSON, MO - The annual life-size candy and cookie house village is expertly crafted in house by the exceptionally talented pastry chefs ad culinary team. See staied glass fruit roll-up windows against graham cracker walls and lit candy cane street lamps. Examine all the details so metaculously placed together to create this three-feet tall village. The village consists of four store fronts, two houses ad a church.

Here’s a look at the ingredients and time needed to create this annual masterpiece: 300 lbs. powdered sugar120 lbs. egg whites600 lbs. assorted candy, cookies, pretzels, crackers, Pop Tarts, even Scooby Snacks!75 hours to create the store fronts50 hours to create the church50 hours to create the chalet (houses) It is on display from now through the first week of January. Admission to view is free. For more informaiton, visit https://www. chateauonthelake.com/

Events For You

Product Review:

Hopscotch Coffee

Hopscotch Coffee is celebrated for its ethically sourced beans and meticulous approach to coffee roasting.

Packaging That Speaks Local

From the moment you pick up a bag of Hopscotch Coffee, the packaging sets the tone. Each bag features bold, colorful designs reflecting the creativity and individuality of Bloomington. Clear labeling details the bean’s origin, roast profile, and tasting notes, making it easy to choose the perfect brew for your palate.

Aromatic and Flavorful

Opening a bag of Hopscotch Coffee releases a wave of enticing aromas. Their blends and single-origin offerings deliver a spectrum of flavors, from the nutty, chocolate undertones of their medium roast to the fruity brightness of their light roast. Brewed, the coffee is well-balanced with a clean finish, catering to casual drinkers and coffee connoisseurs alike.

Ethically Sourced and Locally Roasted

Hopscotch Coffee is deeply committed to sustainability. Their beans are responsibly sourced, with a focus on fair-trade practices, ensuring equitable conditions for farmers. Locally roast-

ed in small batches, they prioritize quality over quantity, with every batch showcasing their skill and attention to detail.

Versatile for Any Brewing Method

Whether you prefer a French press, pour-over, or traditional drip machine, Hopscotch Coffee’s ground options cater to all. The grind consistency is excellent, producing a flavorful cup regardless of the brewing method.

Community Impact

Beyond great coffee, Hopscotch Coffee is an integral part of the Bloomington community. They actively support local events, artists, and sustainability initiatives, aligning their values with the city’s ethos. Whether you’re a local looking for a reliable daily brew or a visitor wanting to bring home a taste of the town, Hopscotch Coffee is a must-try.

Where to Buy

Hopscotch Coffee can be purchased at their café locations in Bloomington, online at https://hopscotchcoffee.myshopify.com/ or at select local retailers. Each purchase supports a brand that values quality, sustainability, and community.

Product Review: Mightylicious Gluten-Free Flour

Mightylicious Gluten-Free Flours are a baker’s dream without compromise

For those navigating the gluten-free world, finding a flour that delivers on both taste and texture can feel like chasing unicorns. Enter Mightylicious Gluten-Free Flours—premium blends that promise to turn your baking challenges into triumphs.

What Sets Mightylicious Apart?

Unlike many gluten-free flours that fall short in flavor or produce dense results, Mightylicious boasts an innovative mix of wholegrain, starch-based, and protein-rich ingredients. The result? A versatile product line that rivals traditional wheat flour in consistency and performance.

Performance in the Kitchen

I put Mightylicious to the test with an array of recipes: from chewy chocolate chip cookies to delicate sponge cakes. The flours impressed in every bake, producing light, airy textures in cakes and the perfect crumb in cookies and bread. Its easy substitution—1:1 for all-purpose flour—eliminates the guesswork.

Flavor Profile

One of the standout qualities of Mightylicious is its flavor. The absence of any gritty aftertaste—a common pitfall in many gluten-free alternatives—makes it an excellent choice for sweet and savory dishes alike.

Nutritional Benefits

Mightylicious flours aren’t just about great taste and texture; they are also fortified with essential nutrients, making them a healthier option for the gluten-sensitive or those pursuing wellness-focused diets.

Final Thoughts

Mightylicious Gluten-Free Flours live up to their name, delivering results that are nothing short of mighty and delicious. Whether you’re a seasoned baker or just starting, these flours will redefine your gluten-free cooking and baking experience.

Where to Buy: Available in specialty stores and online retailers, Mightylicious makes gluten-free living more accessible than ever. For more information, visit https://mightylicious.com/collections/flours-mixes

Fresh Cranberry Chutney

Ingredients:

1/2 c. water

½ c. brown sugar, packed

1 c. sugar

12 oz. fresh or frozen cranberries

2 large tart apples, peeled and chopped

1 medium purple onion, peeled and chopped

½ c. raisins

¼ c. apple cider vinegar

2 tsp. cinnamon

In a large saucepan, combine water, and both sugars. Cook on medium heat until the sugars are dissolved. Stir in the cranberries, apples, onion, raisins, vinegar and cinnamon. Bring to a boil and then simmer until all the cranberries have popped open, approximately 25 minutes.

Submitted by Stacey and Courtney Moeslein https://thesouthernspoonful.com/

STABILIZED WHIPPED CREAM (DIY Cool Whip)

4 oz. cream cheese, softened at least 1 hour

1/3 c. powdered sugar

1 ½ tsp. vanilla

1 c. heavy whipping cream

Beat cream cheese, sugar and vanilla until soft and creamy. Transfer to small bowl. No need to clean large mixing bowl; beat cream until soft peaks form (you will want peaks to collapse, not stand up). Add cream cheese back into mixing bowl by distributing in 1/3’s around the bowl. Beat until stiff peaks form. Store in fridge until use. Makes 3 cups.

Submitted by Bethany Cantrel

Grinch Punch

1. Add Hawaiian Punch Lemon Lime Splash and 7UP to a punch bowl.

2. Add a scoop of Velvet Ice Cream Original Vanilla to the bowl.

3. Place green sparkling sugar on the rim of your glasses and pour the punch into each glass.

Submitted by Velvet Ice Cream, https://velveticecream.com/

Holiday Punch

3 c. boiling water

1 small package strawberry Jello

1 package (at least 10 oz.) frozen sugared strawberries, thawed

1 can frozen limeade

1 liter gingerale

¼ c. sugar

2 c. water, to taste

1 lime, sliced

Mix gelatin and boiling water. Add thawed strawberries, limeade and sugar. Add gingerale just before serving. Taste and add water until desired strength. Allow strawberries and lime slices to float in punch bowl. Serve chilled.

This is a very pretty punch when placed in a punchbowl. Most punchbowls are large enough to hold a double batch. If your family is like mine, you’ll need it. This has become a family tradition because the flavors are distinct rather than a combined assortment of unknown fruit flavors.

Submitted

by

Kandy Derden/Managing Editor