Preparation - 3 Seas Literary Agency

2014
Holiday
Contest
Cookbook
1
Special thanks to our authors who participated
in our 2014 Holiday Recipe Scavenger Hunt.
We look forward to trying all of your recipes, and
all of us at the 3 Seas Literary Agency
wish you and yours a healthy and happy 2015!
2
Table of Contents
Laura Marie Altom (Pumkin Chiffon Pie)
Chloe T Barlow (Sherried Walnuts)
Jenna Barton (A Mess of Collards and Cornbread)
Lindsey Brookes (Redneck Style Wings)
Jennifer Brown (Harvey Wallbanger Cake)
Carla Capshaw (Spinach-Artichoke Casserole)
JoMarie DeGioia (White Christmas Fudge)
P.A. DePaul (Ocean Spray’s Cranberry Nut Bread)
Anna DeStefano (Grandma’s Farm Coconut Pie)
KM Fawcett (Aunt Sharon’s Sweet Potato Pie)
Veronica Forand (French Canadian Torutiere)
Robin Gianna (Spanakorizo)
Kristi Gold (No Bake Cookies)
Rachel Green (Akers No Bakers)
Winnie Griggs (Meal in a Loaf)
Donna MacMeans (New Orleans Corn)
Tracy Madison (Slow Cooker Pasta E Fagioli Soup)
LJ McDonald (LJ’s Easy Peasy French Toast)
Elizabeth Michels (Date Nut Balls)
Keri Mikulski (Pampered Chef’s Chicken & Broccoli Braid)
Trish Milburn (Pistachio Cream Cheese Fingers)
Alexis Morgan (Holly Wreaths)
Diana Munoz Stewart (Gingerbread Cookies)
Abbie Roads (Sugar Plum Cookies)
Susan Scott Shelley (Susan’s Sugar Cookies)
Kerrelyn Sparks (Granny Werewolf’s Orange Slice Cookies)
Liz Talley (Harp Pralines)
Christine Wenger (Christine Wenger’s Snowball Cookies)
Sierra Woods (Lumberjack’s Recipe)
C.L. Wilson (Granny Wilson’s Famously Fabulous Fruit Filled Pies)
3 Seas Literary Agency (Polish Chicken Dumpling Soup)
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3
Laura Marie Altom
Pumpkin Chiffon Pie
Ingredients
Pie Mixture
3 egg yolks
1 1/4 c canned pumpkin
1 c sugar
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1 packet Knox gelatin--soften in 1/4 c cold water
1/2 c milk
Corn flake crust
1 c fine Corn Flake crumbs (Roughly 4 cups of flakes)
1/3 c butter
1/4 c sugar
Preparation
Put pumpkin in top of double boiler. Add 1/2 c sugar, and spices, and
salt, and egg yolks, and milk. Cook together until thick. Add gelatin
while hot.
When the above mixture thickens and cools, add 3 stiffly-beaten egg
whites and the other 1/2 c sugar, then fold into cooled pumpkin
mixture.
Make Corn Flake crust.
Mix well, and press into 9-inch pie plate. Chill 30 minutes. Add pumpkin
mixture. Chill 2 hours, then serve with whipped cream!
4
Chloe T Barlow
Sherried Walnuts
Ingredients
1 1/2 cups packed golden brown sugar
1/2 cup cream Sherry - don't use any other sherry as this makes a big
difference - Harvey's Bristol Cream works great
2 tablespoons light corn syrup such as Karo syrup
1/4 teaspoon ground nutmeg and or ground cinnamon (optional)
1/4 teaspoon salt
3 cups walnut halves, lightly toasted
Preparation
Line 2 cookie sheets with waxed paper with a light coat of butter.
Combine first five ingredients in heavy tall large saucepan.
Stir over medium heat until sugar dissolves.
Cook without stirring until clip-on candy thermometer registers 240°F
(about 10 minutes), and then remove from heat.
Add nuts and stir until syrup begins to look cloudy, about 2 minutes.
Divide mixture between cookie sheets.
Working quickly, separate nuts with fork (or fingers), and allow to cool.
Helpful Hints
Can be made 1 week ahead. Store airtight at room temperature, or
store in refrigerator for a couple of weeks or in freezer for a month or
more.
If making a huge batch, I just use wax paper lightly coated with butter.
I put in cute holiday tins or holiday plastic containers.
I make a huge amount at one time so do a multiple of the recipe. Be
sure to use very deep pot as will boil over and make a big mess.
5
Jenna Barton
A Mess of Collards and Cornbread
Ingredients
Collard Greens
2 bags pre-cut, washed collard greens
1 large yellow onion, diced into ½ inch pieces
8 slices smoked bacon, diced into 1 inch pieces
2 quart containers low sodium chicken broth
3 tsp minced garlic
2 tsp salt
1 tsp black pepper
1/2 tsp red pepper flakes
Buttermilk Cornbread
1 ¼ c. all purpose flour
¾ c. yellow cornmeal
2 tsp. baking powder
1 tsp salt
1 cup buttermilk
1/4 c + 2 tbsp veg oil
1 egg
1 tbsp butter
Preparation
Collard Greens
In a large, heavy-bottomed stockpot, cook diced bacon over medium to medium high heat
until golden brown and crisp. Adjust heat to medium, add onion and stir through, lifting bacon bits from bottom of pan as the onions sauté.
Meanwhile, open one bag of greens into a colander and sort through, discarding large pieces of stem or any discolored leaves. Rinse by handful, placing washed leaves into the other
colander. Repeat until the colander is full, turn out on to a dry kitchen towel and repeat until all of the greens are sorted and rinsed. Stir garlic into pan for one minute. Add the rinsed
collards to stockpot, stirring in about half of each container of chicken broth after each addition. It will take several turns of greens + broth + stirring for the collards to collapse into
the heated broth. Be sure to scrape at any little bits of onion and bacon that have collected
on the bottom of the stockpot. Once all of the greens and stock are incorporated, add salt
and both peppers.
Cover and simmer for 1 ½ to 2 hours, stirring occasionally. Prior to serving, check seasoning
for salt and pepper; adjust levels according to taste. Greens will be tender but still leafy.
Serve with hot cornbread and pepper vinegar, if desired.
Corn Bread
Place 2 tbsp oil in cast-iron pan. Chuck in oven and heat to 425.
Mix all ingredients together until a semi-stiff batter forms. If the batter seems too dry, add
more buttermilk in tablespoon increments until batter is the consistency of thick pudding.
Once oven is pre-heated, remove skillet from oven and swirl butter into hot oil until dissolved. Turn batter into pan, careful of cold liquid contacting hot oil. Place pan in oven, reduce heat to 400. Bake for 20 – 25 minutes. Crust should be golden brown. Place a cutting
board over the pan and invert. The cornbread should turn out easily over cutting board.
The cooking liquid from the collards, known as pot-liquor, is especially good over crumbled
cornbread and served with a bowl of pinto beans.
6
Lindsey Brookes
Redneck Style Wings
Ingredients
Your favorite chicken wings, as many as will fit in your servin’ dish
Preparation
- Order up some wings (the messier the better)
- Or cook some if you got time between huntin', fishin', watchin'
Nascar, shootin' pool and drinkin' beer
- Place'em inside a large disposable foil pan
- Cover'em with a toilet seat to keep the critters out (preferably one
that ain't been used yet)
- Lift the lid for servin'
- Close it to keep the wings warm
You can git'em out with tongs I reckon, but wings are meant to be
messy. A true redneck'll just pluck'em out with their fingers!
Enjoy!
7
Jennifer Brown
Harvey Wallbanger Cake
Ingredients
Cake
1 Yellow Cake Mix
1 3-oz. Instant Vanilla Pudding
1/2 cup sugar
4 eggs
1/4 cup vodka
1/4 cup Galliano liqueur
3/4 cup orange juice
1/2 cup cooking oil
Cake Glaze
2 cups powdered sugar, sifted
3 Tbsp Orange juice
3 Tbsp Vodka
3 Tbsp Galliano Liqueur
Preparation
Mix well and pour into well-greased and floured Bundt pan. Bake at
350 degrees for 40 to 45 minutes. Let cool for ten minutes and turn
out onto plate.
While cake is still warm, brush on the glaze.
Enjoy.
8
Carla Capshaw
Spinach – Artichoke Casserole
Ingredients
3 - 12oz boxes of frozen chopped spinach (thawed & drained)
12 oz marinated artichoke hearts (drained)
1 medium onion - chopped
16 oz sour cream
16 oz grated Parmesan cheese
A few pats of butter
Dash of salt and pepper
Preparation
Grease casserole dish with Pam or butter and set oven to 350 degrees
Sautee onion in a few pats of butter
Add drained spinach and artichoke hearts
Warm through and take off stove top
Stir in sour cream, half of cheese (1 cup), dash of salt & pepper to taste
Put in greased casserole dish
Cover the top with remaining cheese
Bake in a 350 degree oven for one hour
Enjoy!
9
JoMarie DeGioia
White Christmas Fudge
Ingredients
2 1/2 cups confectioners sugar
2/3 cup almond vanilla milk (sub regular milk if desired)
1/4 cup (1/2 stick) margarine or butter
12 ounces white chocolate morsels
3/4 cup chopped dried and sweetened cranberries
3/4 cup chopped walnuts
Preparation
Line 8-inch baking pan with foil, then grease
Mix milk and confectioners sugar in heavy saucepan
Over medium heat, add margarine and stir constantly until margarine
melts and mixture comes to a boil
Boil constantly for 5 minutes without stirring
Reduce heat
Add white chocolate and stir until all melted and smooth
Stir in dried cranberries and walnuts
Pour mixture into prepared pan
Refrigerate 2 hours
Invert unto cutting board cut into 1-inch squares
Makes 36 squares
10
P.A. DePaul
Ocean Spray Classic Cranberry Nut Bread
Ingredients
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons shortening
1 egg, well beaten
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
1/2 cup chopped nuts
Preparation
Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan
Mix together flour, sugar, baking powder, salt and baking soda in a
medium mixing bowl
Stir in orange juice, orange peel, shortening and egg
Mix until well blended
Stir in cranberries and nuts
Spread evenly in loaf pan
Bake for 55 minutes or until a toothpick inserted in the center comes
out clean
Cool on a rack for 15 minutes
Remove from pan; cool completely
Wrap and store overnight
Makes 1 loaf (16 slices)
11
Anna DeStefano
Grandma’s Farm Coconut Pie
Ingredients
Dry Ingredients
1 Cup Sugar
1 tsp Flour
1 tsp Salt
1 heaping cup raw, shredded Coconut
1 frozen/prepared pie crust (bottom only)
Wet Ingredients
1 tbsp butter (melted)
1 cup milk
2 eggs
Preparation
Pre-heat oven to 350 degrees.
Mix/sift sugar and flour in separate bowl
Add salt and mix well
In large mixing bowl, Beat eggs by hand until yolks are broken and mixed well with
whites (Do not over beat)
Add milk and butter
Add sugar/flour/salt mixture and stir well by hand (Do not over mix)
Add coconut and fold until well incorporated (avoid clumps of coconut in the mix)
Pour into pie crust until just below the edge of the crust
Bake until pie is set and top is golden brown (entire surface of the pie should be
golden, and the coconut on top should appear toasted)
Do not over bake or the inside of the pie will dry out
NOTE: The pie will rise as it bakes, and settle as it cools
Remove from oven and place on a cooling rack that allows circulation underneath
Allow to set (10 minutes or so) before serving
Can also be served cold
This a very simple, by-hand recipe that is more about the cooking than the mixing.
It takes no time to throw it together but around an hour to cook, depending on
your oven. It’s best to put the pie pan on a baking pan that will catch anything
that might spill as you put the pie in the oven (the uncooked pie is liquidy). Don’t
be impatient. Cook until the top and crust are golden brown. But don’t over-cook
(the pie is supposed to be soft inside, crunchy on the top, YUMMY!)
You’ll know it’s done when the coconut on top start to look toasted. You won’t
believe how GOOD it is. My grandmother always made an extra for my husband to
take home with him each time he visited. BTW, it’s just as easy to make two at a
time as one, so you might wanna follow Grandma’s lead and double book ;o)
12
KM Fawcett
Aunt Sharon’s Sweet Potato Pie
Ingredients
1 large can of Yams
1 stick of melted butter
1 TBSP cinnamon
Package of mini marshmallows
Preparation
Drain yams and then mash in a bowl
Add melted butter and mix
Add cinnamon
Thoroughly mix
Spread 1/2 the yam mixture in a casserole dish
Layer with mini marshmallows
Spread rest of the yam mixture over the marshmallows
Bake at 325 degrees for 25 minutes
Add top layer of marshmallows and bake 10-15 minutes more (until
golden brown on top)
13
Veronica Forand
French Canadian Tourtière
My mother in law makes the best Tourtière for Christmas Eve every year. This
meat pie is served with mashed potatoes and vegetables.
Ingredients
Meat Filling
1 pound ground pork
1 pound ground beef
1 large onion, finely chopped
2 tbsp olive oil
1 cup mashed potatoes
3/4 cup vegetable broth
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp pepper
1 tsp salt
Pie Crust
2 1/2 cup flour
1/2 tsp salt
1 cup unsalted butter
1 cup cold water
Egg Wash
1 egg
1 tbsp water
Preparation
In a large skillet, combine the onion with the olive oil and sauté for 10 minutes on
medium heat, until onions are soft and golden. Mix the ground pork and beef
together in a bowl. Add the mixed ground meat to the onions and cook for about
10 minutes, stirring. Add the remaining ingredients and mix together. Reduce the
heat to medium-low, cover, and simmer for 20 to 30 minutes, stirring occasionally,
until most of the liquid is absorbed. Remove from heat. Cool in the fridge until
completely chilled (about two hours).
To make the pastry, cut the butter into small cubes and chill them so they are very
cold. Using a food processor or a pastry blender, chop up the butter into the flour
and salt until it is small and crumbly, the size of very small peas. Pour in 1/2 cup of
the ice cold water and mix into the flour. Add more water, 1 tablespoonful at a
time, until the dough comes together into a ball. Wrap and cover them in wax
paper or plastic, and let them rest in the fridge for one hour. Remove from the
fridge and allow to sit at room temperature for five minutes. Roll out each disc on
a floured surface to about 1/8 to 1/4 inch thickness. Line a 9 in. pie plate with the
first disc of dough. Spoon in all the meat filling, patting it down lightly to
compress it a bit. Brush the pie rim with water and place the second circle of
dough on top, pressing the edges together to seal.
For the egg wash beat the egg and water together and brush the mixture all over
the top of the crust and around the edges. Cut a few vents in the top of your pie.
Bake at 375F for about 50 minutes or until the top of the crust is golden.
Yield: Makes 1 pie, about 8 servings
14
Robin Gianna
Spanakorizo (Greek Spinach and Rice)
Ingredients
One pound (or more) spinach leaves
1/4 cup olive oil
One onion, chopped
One or two cloves garlic, minced
One Cup long grain white rice
Three tablespoons tomato paste
One bay leaf
Two and 1/4 cups beef broth
Salt and pepper to taste
Preparation
Make sure the spinach is clean, and large leaves are torn in two
Set the spinach aside
In a large, deep skillet or saucepan, heat the olive oil ~ medium high heat
Add onions, garlic, and rice, stirring until onions are partially cooked
(about five minutes)
Stir in the tomato paste, spinach, salt and pepper, and mix together
Add bay leaf and beef broth, stirring again
Cover and simmer over low heat until rice is tender and liquid is absorbed
(about 20 minutes)
Stir again, discard bay leaf and serve
This is a classic Greek dish that is great served with any grilled meat, but
I’m happy to eat it as a meal, too, served with a salad and crusty bread.
While spinach is the traditional green for it, I’ve successfully used Swiss
chard, kale and a mixture of various greens, as well.
Squeeze a wedge of lemon on it for extra flavor!
It can be served hot or at room temperature.
15
Kristi Gold
No Bake Cookies
Ingredients
3 cups quick cooking oats
1 cup sweetened flaked coconut
2 cups white sugar
1/2 cup unsweetened cocoa powder
1/2 cup milk
1/2 cup margarine
Preparation
Line a baking sheet with waxed paper
Mix oats and coconut in a large bowl until thoroughly combined
Stir sugar, cocoa powder, milk, and margarine together in a saucepan
over medium heat until the mixture is smooth
Bring to a boil and cook for 2 minutes, stirring constantly
Pour over the oats and coconut and quickly mix to coat
Drop by tablespoon onto prepared baking sheet
Let cookies cool and harden
Store in an airtight container
16
Rachel Green
Akers No Bakers
Ingredients
1 tsp Mint Extract
1 package sandwich cookies
Decoration, if desired.
1 package Chocolate (I use Log House "Make your own Almond Bark"
because it doesn't contain any nuts. My son has a peanut allergy. You
can also use chocolate chips or brick chocolate.
Preparation
1. Melt chocolate in double boiler stirring occasionally.
This step can also be done in the microwave. Heat for one minute,
then stir well. Heat again for 15 second intervals, stirring between each
one until chocolate is melted.
2. When Chocolate is completely melted, add mint extract and stir.
3. Roll out wax paper to lay cookies on. (I recommend putting a towel
under the wax paper so the cookies don't leave annoying rings on your
table or counter.
4. Move pot of chocolate, cookies and tongs next to the wax paper.
5. Toss Cookies one by one into the chocolate. This is a great thing for
small children to do. They love to throw the cookies in.
6. Using the tongs, make sure the cookie is covered with chocolate.
Shake off excess chocolate and place on the wax paper.
7. Be sure to decorate the cookies right away. (Also a good job for a
child.) If the chocolate dries, the decoration will not stick.
Undecorated cookies taste just as good though, and are easier to stack
in a cookie tin.
17
Winnie Griggs
Meal In A Loaf
Ingredients
1 loaf of your favorite bread - I use French
1 pound lean ground beef
1/2 pound ground pork
1 small onion, minced
1 stalk celery, minced
1 can tomato soup
1 pound shredded cheddar - I also like pepper jack
Salt and pepper to taste
Preparation
Preheat oven to 350
Slice bread in half, lengthwise
Scoop out inside of both halves
Tear bread into bite sized pieces and set aside
Brown meats in skillet and drain
Return to skillet and add onion, celery and continue to cook until
vegetables soften, about five minutes
Add soup and bread pieces, stirring until well mixed
Remove from stove and stir in cheese
Spoon meat mixture into one half of bread shell, allowing to 'mound up'
Fit remaining half of bread over top
Wrap in foil and place in oven, baking for thirty minutes
To serve, unwrap and cut into sandwich-sized slices
18
Donna MacMeans
New Orleans Corn
Preparation
Prepare a covered dish for baking (the recipe sticks, so be sure to
double butter the sides to make for easier clean)
Preheat oven to 350
Heat 6 Tablespoons butter
Add 2 Tablespoons sugar and stir
Add 2 Tablespoons flour and remove from the heat
Gradually add:
1/2 cup half & half
4 eggs, well - beaten
1 1/2 tablespoon baking powder
2 cups drained corn
Pour into the covered dish and bake at 350 for 45 min
Pour 2 Tablespoons of melted butter on top of baked mixture
Sprinkle 2 Tablespoons of brown sugar and 1/4 teaspoon cinnamon on
top of the butter
Return to the oven for five minutes
Enjoy
19
Tracy Madison
Slow Cooker Pasta E Fagioli Soup
Ingredients
2 ½ lbs ground beef
2-3 cloves garlic, minced
1 medium onion, diced
3 carrots, chopped
2 stalks celery, sliced thin
2 – 28 ounce cans diced, unseasoned tomatoes
1 – 16 ounce can white beans, drained
1 – 16 ounce can red kidney beans, drained
1 – 32 ounce carton of beef broth
3 teaspoons oregano
2 teaspoons dried parsley
2 teaspoons dried basil
2 teaspoons ground black pepper
Kosher salt, to taste
2 teaspoons (or to taste) Tabasco sauce (optional)
1 – 20 ounce jar traditional spaghetti sauce
8oz small pasta, such as ditalini or elbow macaroni
Preparation
Brown ground beef with minced garlic
While beef and garlic is cooking, add remaining ingredients except for
pasta to a 6-quart slow cooker and mix well
When ground beef is fully cooked, drain, and add beef to slow cooker
Cook on low for 6-7 hours or on high for 3-4 hours
In the final 30 minutes of cooking (on high) or one hour (on low), add
the uncooked pasta, stir and cover
20
LJ McDonald
LJ's Easy-Peasy French Toast
Ingredients
Milk, Eggs, Vanilla, Cinnamon, Nutmeg, Cloves
Preparation
1. Get up wondering why you're awake on a Sunday morning
2. Drink coffee
3. Drink coffee
4. Pet the cat
5. Decide you're hungry
6. Find a frypan and some sort of dish big enough to hold a slice of bread
and some liquid without getting it all over the counter
7. Crack maaaaybe three eggs into the dish
8. Add a couple blorps of milk into the dish (uh, maybe a quarter cup? I
literally pour it in and listen to it go "blorp blorp"
9. Grab the vanilla bottle, pour it and count to two
10. Add a bunch of dashes of the cinnamon, nutmeg, and cloves
11. Stir up the whole thing with a fork
12. Remember to turn on the stove, set to HIGH cause you have no
patience (if you do and/or want to be able to walk away from the stove
without testing your fire alarm, set it lower)
13. Drink coffee
14. Put a piece of bread into the egg mixture. Let it soak a couple seconds,
flip it over. Let it get to your preferred soggy level
15. Slap the bread into the pan (repeat if you have room for more than
one)
16. Watch the pan sizzle and drink coffee
17. Check the bottom of the bread numerous times to see if it looks cooked
18. Flip the bread over
19. Push the bread randomly around the pan with a spatula while it cooks
20. Put everything on a plate
21. Go wake up the husband and find out he wants one piece less than you
just cooked
22. Realize you're out of maple syrup
23. Enjoy!
21
Elizabeth Michels
Date Nut Balls
Ingredients
1 Cup Brown Sugar
8 Tablespoons or 1 Stick Butter
1 Small Box Dates (Chopped Into Fine Pieces)
2 Cups Rice Krispies
1 Cup Shredded Coconut
1 Cup Chopped Pecans
Preparation
Mix the brown sugar, butter and dates in a saucepan, cooking over low
heat for 10 minutes.
After the 10 minutes are up, add in the Rice Krispies, coconut and
pecans.
When mixed, shape into one inch diameter balls and roll in powdered
sugar.
Enjoy!
22
Keri Mikulski
Pampered Chef Chicken & Broccoli Braid
Ingredients
1 cup chopped broccoli florets
2 cups chopped cooked chicken breasts
1/2 cup diced red bell pepper
1 cup shredded sharp cheddar cheese
1/2 cup mayonnaise
1 tsp Dried Dill Weed
1 garlic clove, pressed
1/4 tsp salt
2 packages (8 oz each) refrigerated crescent dough
1 egg white, lightly beaten
2 tbsp slivered almonds
Preparation
1. Preheat oven to 375°F. Chop chicken and broccoli; place in bowl .
Chop bell pepper; add to bowl. Press garlic over vegetable mixture.
2. Shred cheese using and add to vegetable mixture; mix gently. Add
mayonnaise, Dill Mix and salt; mix well.
3. Unroll one package of crescent dough; do not separate. Arrange
longest sides of dough across width rectangle baking stone or pan.
Repeat with remaining package of dough. Roll dough to seal
perforations. On longest sides of Baking Stone, cut dough into strips 1
1/2 inches wide and 3 inches deep. (There will be 6 inches in the center
for the filling.)
4. Spread filling evenly over middle of dough. To braid, lift two
opposite strips of dough up, twist once, then lay over filling so that
ends meet at the center. Lightly pinch ends together. Continue
alternating strips to form a braid. Tuck ends up to seal at end of braid.
5. Brush egg white over dough. Sprinkle with almonds. Bake 25-28
minutes or until deep golden brown. Cut and serve.
Yield: 10 servings
23
Trish Milburn
Pistachio Cream Cheese Fingers
Ingredients
1 cup sugar
1 cup margarine or butter, softened
8-ounce package cream cheese, softened
1 teaspoon vanilla
1 egg
2 1/4 cups all-purpose flour
3 3/4-ounce package instant pistachio flavored pudding and pie filling mix
1 teaspoon baking powder
1/2 teaspoon salt
3 ounces (3 squares) semi-sweet chocolate or 1/2 cup semi-sweet
chocolate chips
1 teaspoon shortening
Preparation
In large bowl, beat sugar, margarine or butter, and cream cheese until
light and fluffy. Add vanilla and egg; beat well. Lightly spoon flour into
measuring cup; level off. In medium bowl, combine flour, pudding mix,
baking powder and salt. Add flour mixture to cream cheese mixture; mix
well. Cover with plastic wrap; refrigerate at least one hour.
Heat oven to 350 degrees F. Grease cookie sheets. Wet hands to avoid
dough sticking to your hands. Shape teaspoonfuls of dough into 1 1/2inch fingers. Place on prepared cookie sheets. Bake for 9-12 minutes or
until set. Cool completely. In small saucepan, melt chocolate and
shortening, stirring constantly until well blended. Drizzle a small amount
of chocolate over each cookie. Allow chocolate to set before storing.
Happy baking and Happy Holidays!
24
Alexis Morgan
Holly Wreaths
Ingredients
1/2 cup shortening
2 oz cream cheese
1 cup flour
1/4 cup sugar
1/2 teaspoon vanilla
Preparation
Cream shortening and cream cheese together
Add sugar and vanilla and mix well
Add flour
Use star plate in the cookie press, making circles of the dough on
ungreased cookie sheet
Sprinkle green sugar around the cookie and then add one spot of red
sugar for the "bow"
Bake 12-15 minutes in a 350 degree oven
You want the edges and bottom to be slightly brown
Cool before removing from the cookie sheet
One recipe doesn't make very many. I usually use 8 oz cream cheese
and multiply the recipe by four.
25
Diana Munoz Stewart
Gingerbread Cookies
Ingredients
Brown Sugar: ¾ Cup (Double or triple for a really good time!)
Butter: 1 Stick
Eggs: 2 Large
Icing:
Salt: ½ Teaspoon
Powdered Sugar: 1 Cup
Dark Molasses: ¼ Cup
Heavy Cream: 2 Tablespoons
All-Purpose Flour: 3 ¾ Cups
Sour Cream: 1 Tablespoon
Ground Ginger: 2 Teaspoons
Butter: 2 Tablespoons
Baking Soda: 1 ½ Teaspoon
Food Coloring: Lots!
Nutmeg: ½ Teaspoon
Preparation
- at low speed mix the sugar and butter until they are yellow goodness.
- drop in the eggs and blend
- add molasses and blend
- in a separate bowl add dry ingredients and mix them together by
hand and slowly add to the other ingredients with the blender on low
- after you’re done, put the stuff in a bowl covered with plastic wrap
and stick it in the refrigerator for about an hour or overnight (you just
want the dough to be chilled enough to work with)
- when the dough is chilled, preheat the over to 350 degrees F
- take a handful of dough, roll it out until about 1/8 inch thick (some
people like it to be thicker, some thinner, so find your own way here)
- once rolled out, cut out the shapes with cookie cutters or use your
own mad skills to make shapes
Bake. Frost. Create.
Have fun!!
26
Abbie Roads
Sugar Plum Surprises
Ingredients
1 cup soft butter
½ cup powdered sugar
1 ½ teaspoon vanilla
2 cup flour
½ teaspoon salt
1 cup oats
candies of your choice
Preparation
Beat butter, sugar, and vanilla until fluffy
Add dry ingredients and stir in oats (dough will be stiff)
Shape heaping teaspoon of dough around the candy
Bake on 325 for 20 minutes or until the bottoms are light golden brown
and the dough is firm.
While warm roll in powdered sugar.
To make the icing, combine milk and extract
Stir in confectioner sugar and blend in food coloring to desired hue
Spread onto cookies
Store cookies in an air-tight container, between layers of wax paper
I like using a combination of sprinkles and icing to really personalize
each cookie.
27
Susan Scott Shelley
Susan's Sugar Cookie Recipe
Ingredients
1 cup butter, softened
1 package (3 oz.) cream cheese, softened
1 cup of sugar
1 egg yolk
Icing/glaze:
1/2 tsp. vanilla extract
3 to 4 tsp. milk
1/2 tsp. almond extract
1/2 tsp. vanilla extract
2 1/4 cups flour
1 cup confectioner sugar
1/2 tsp. salt
Assorted food coloring
1/4 tsp. baking soda
Preparation
Cream butter, cream cheese, & sugar and then beat in egg yolk and
extracts. Combine flour, salt, and baking soda, and gradually add to
creamed mixture. Cover and refrigerate 3 hours or until easy to handle.
On a lightly floured board, roll out the dough to 1/8'' thickness, and then
cut with cookie cutter dipped in flour.
Place cookies onto an ungreased baking sheet and bake at 375 degrees
for 8-10 minutes. Cool before removing from sheet, then place cookies
on backing racks.
To make the icing, combine milk and extract, and then stir in confectioner
sugar. Blend in food coloring to desired hue and spread onto your
cookies.
Store cookies in an air-tight container, between layers of wax paper. I
like using a combination of sprinkles and icing to really personalize each
cookie.
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Kerrelyn Sparks
Granny Werewolf’s Orange Slice Cookies
Ingredients
1 cup granulated sugar
1 cup brown sugar
½ cup vegetable shortening
½ cup (1 stick) butter
2 eggs
1 teaspoon vanilla extract
1 teaspoon milk
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 cup chopped walnuts
1 pound orange slice candy, cut into pieces
2 cups rolled oats
Preparation
Preheat oven to 350 degrees
In a large bowl, cream sugars, shortening and butter. Add eggs, one at
a time, mixing well. Add vanilla and milk; stir to combine.
Combine (in another bowl) flour, baking soda, baking powder and salt.
Add this to the sugar-butter mixture.
When just blended, add walnuts, candy slices and oats and combine.
Drop the batter by rounded teaspoons onto an ungreased cookie sheet
and bake until the cookies edges brown. Approx. 12 minutes.
Take care not to overcook; the cookies should be slightly chewy. Oh
my, what big teeth you have!
If your paws are not insulated with fur (like Granny Werewolf), please
be sure to use your oven mitts!
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Liz Talley
Harp Pralines
Ingredients
3 cups sugar
1/2 cup of milk
2 tbsp. Butter
1/4 cup of water
1 tsp vanilla
1 cup chopped pecans
Preparation
Divide sugar and melt 1 cup of sugar in a small skillet.
Stir constantly until melted completely and is the color of caramel.
While sugar is melting, combine milk and sugar in a large pot and bring
to a boil.
Pour melted sugar into the boiling milk mixture and stir in completely.
Cook until soft ball stage (mixture forms a ball when dripped into cold
water).
Remove from fire and add butter.
Cool until lukewarm.
Add vanilla and pecans and beat with a wooden spoon unto creamy
and able to set up.
Drop by spoonfuls onto waxed paper.
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Christine Wenger
Christine’s Snowball Cookies
(Good any time of the year, but especially at Christmas!)
My mother has made these cookies as far back as I can remember, and
I love experimenting with different extracts and chips!
Sift together2 cups Flour
½ teaspoon Salt
Blend together¾ cup Butter
½ cup Sugar
2 teaspoons Almond extract (or you could use vanilla or peppermint or
your choice)
1 Egg
MIX DRY INGREDIENTS INTO WET INGREDIENTS
Add
1 cup Chopped nuts (walnuts or pecans)
1 cup Chocolate chips (chocolate mint chips are really good, too, or
even peanut butter chips)
STIR WITH WOODEN SPOON OR HEAVY SPOON
Shape into one inch balls
Place on cookie sheet
Bake at 350 for 15-20 minutes
Cool slightly & roll in confectioners’ sugar (or shake in a plastic bag)
This recipe works well when doubled, and can be frozen when cooled
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Sierra Woods
Lumberjacks Recipe
Ingredients
1 cup sugar
1 cup dark molasses
4 cup flour
1 tsp salt
1 cup vegetable shortening, such as Crisco
2 eggs
1 tsp baking soda
1 tsp ground ginger
2 tsp ground cinnamon
Preparation
Cream shortening and sugar, add molasses, eggs, then dry ingredients.
Roll a bit of dough into a small ball, then roll in a bowl of sugar to coat
thoroughly.
Place on greased cookie sheets and bake at 350F for 12-15 minutes.
Yield: 4 dozen.
High elevations may need more flour and bake slightly less time.
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C.L. Wilson
Granny Wilson’s Famously Fabulous Fruit
Filled Pies
Ingredients
Fried Pie Crust
3 cups flour, sift before measuring
½ tsp salt
½ cup margarine
½ cup shortening
½ cup cold water
1 beaten egg
Fried Pie Filling
3 cups dried fruit of your choice
Water to cover fruit in saucepan
¾ cup to 1 cup sugar (depending on
how sweet you like your filling)
Preparation
- Combine flour and salt, cut in margarine and shortening until uniform.
- Mix water and egg and then add to flour mixture. Do not overmix ~ dough
should be soft and slightly tacky to the touch. If it’s too dry, it doesn’t roll out well.
- Divide into 2 portions, wrap in cling wrap, and chill in refrigerator for 1-3 hours
- Cook fruit, water, and sugar in saucepan (don’t use aluminum unless its Teflon
coated) until soft or about 45 minutes on low, adding water as needed. Stir fairly
frequently to be sure fruit doesn’t stick to pan. Fruit will absorb water, and should
easily shred when stirred with spoon. You do not want the fruit whole.
- After fruit is soft and shredded, combine: 1 Tablespoon Cornstarch, ¼ Cup of
Water, Juice of a lemon
- Dissolve cornstarch in water, stir in lemon juice. Add mixture to the fruit in the
saucepan and cook until cornstarch clears and thickens the fruit mixture. Cool but
don’t chill.
- Roll out the sectioned, chilled dough on lightly floured surface to about ¼ inch
thick.
- Cut into rounds (size of medium sized Crisco can lid) about 5 or 6 inches across.
- Add the dough scraps to the next section of dough, and roll out, etc.
- For each cut-out dough round, put one or more heaping tablespoons of filling on
the center, dip your fingers in water and wet the edge of the round, then fold the
circle in half, sealing the edges well. You don’t want the filling to come out during
frying. (I use fork tines to press the edges together.) The filled, sealed pie looks
like a half moon.
- Heat about half an inch of oil in a frying pan or use a deep fryer.
- Fry the pies on Medium heat until golden brown and drain on paper towels.
- While still hot, sift powdered confectioner’s sugar over pies.
My family loves them so well, I usually make a double batch. They are delicious
either warm or cold. They do not need refrigeration.
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3 Seas Literary Agency
Polish Chicken Dumpling Soup
Ingredients
2 or 3 pounds chicken (or turkey) chopped or shredded
1 onion, chopped
Dumplings
2 stalks celery, with leaves
4 eggs
3 carrots
2 tablespoons olive oil
1 tablespoon poultry seasoning
1 tablespoon salt
1 teaspoon whole allspice
1 teaspoon black
1 tablespoon dried basil
pepper
2 tablespoons dried parsley
2 cups water
1/2 teaspoon salt
4 cups all-purpose flour
1 teaspoon black pepper
1 teaspoon seasoning salt
1 teaspoon paprika (or more if you are feeling froggy)
1 (10.75 ounce) can condensed cream of chicken soup (optional)
64 ounces chicken stock or broth (less if you want stew instead of soup)
Preparation
1. Chop chicken, onion, celery and carrots into soup sized chunks of your liking.
2. Place chicken, onion, celery and carrots in a large pot, and then fill pot with
broth. Season with poultry seasoning, whole allspice, basil, parsley, 1/2
teaspoon salt, 1 teaspoon pepper, seasoning salt and paprika. Bring to a boil.
3. Reduce heat, and simmer for approximately one hour, or until chicken is
done. If using pre-cooked chicken, simmer until vegetables are softened to your
liking
4. Stir in cream of chicken soup, and continue simmering.
5. While the soup is simmering, mix together eggs, olive oil, 1 tablespoon salt,
and 1 teaspoon pepper with 2 cups water in a medium bowl. Gradually add
flour, and mix until thick.
6. Using two large spoons or large spoon and knife, scoop spoonfuls of dough
into the broth. The dough size should be random, but not more than a spoonful
in size. Repeat until all the dough has been used. Stir, cover, and simmer for
about 15 minutes.
7. If you are feeling extra Polish, add a sliced Kielbasa into the broth at the start.
Mushrooms, rice, parsnips, radishes and/or tomatoes could also be added if you
feel like throwing them in.
8. Serve in your favorite soup bowls and enjoy.
This recipe is perfect for using left over Thanksgiving turkey or Fat Tuesday
chicken, and it is a perfect way to use up the 20 pounds of frozen chicken
breasts that you bought at a wholesale club (but have no idea what to do with).
If your tongue is wimpy, reduce the pepper amounts and don’t add the paprika.
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JO
Y
Best Wishes to You and Yours in 2015
3 Seas Literary Agency
www.threeseasagency.com
(608) 834-9317
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