Holiday Recipe Roundup

Food is often tied to special events.  Special holidays call for special recipes.

Do you think back on your childhood and remember that something yummy that Grandma used to make at Christmas? Do you make that same recipe yourself?

Here are a few “special recipes” that readers of the Buzz have shared with us.  You might find something you want to try this year or next.

Baked Cranberry Casserole
Suzie Smith

“This recipe was adapted from Aunt Eileene Brehmer, who made it for Christmas Eve brunch for many years.”

Ingredients:

3 apples, peeled, cored, & diced
12-oz bag fresh or frozen cranberries
3/4 cup sugar
½ c melted butter or margarine
½ c quick oats
½ c brown sugar
½ c pecans, chopped coarsely
¼ c flour (or 2 T cornstarch for gluten-free)

Place cranberries in a 9×13” casserole dish sprayed with Pam.  Sprinkle ¾ c sugar over them and add apples.  Mix oats, brown sugar, pecans, and flour and sprinkle evenly on top of apples.  Spoon melted butter evenly over top.  Bake at 350 for 35-40 minutes.  Makes a good side dish with turkey or chicken.

Cake ‘N’ Cheese Cake
Nathan Senn

“This is one of my mother’s go-to recipes for special occasions and company visits.  It is a great way to have the taste of a cheesecake treat without the hassle of dealing with cooking a traditional cheesecake in a spring-form pan and water bath, etc.  It is also great topped with blueberry or cherry pie filling.”

Ingredients:

8 oz. cream cheese
½ cup sour cream
1 teaspoon baking powder
2/3 cup sugar
1 tablespoon milk
½ cup butter
1 cup plain flour
2/3 sugar
2 teaspoons vanilla
½ teaspoon salt
4 eggs

Cream 8 oz. cream cheese. Add 2/3 cup sugar, a little at a time. Add ½ cup sour cream and 1 teaspoon vanilla. Add 2 unbeaten eggs, one at a time. Bet well and set aside. Sift together 1 cup plain flour, 1 teaspoon double acting baking powder and ½ teaspoon sale. Cream ½ cup butter. Gradually add 2/3 cup sugar, creaming well. Add 2 eggs one at a time; beat well after each. Stir in 1 tablespoon milk and 1 teaspoon vanilla. Add dry ingredients and blend well. Turn into 10’ pie pan at least 2 inches deep or 9×9 inch pan greased and floured. Spread on bottom and sides. Spoon in cheese mixture over batter. Bake at 325 degrees for 40-45 minutes. Cool at least 4 hours. Serves 10-12.

Hot Jezebel
Teresa Noble

“This is a FABULOUS appetizer.  And SO simple!  I almost don’t want to share my secret.  It’s sweet, savory, and spicy.  It looks beautiful on a glass or silver tray.”

Ingredients:

1 (18 oz) jar apricot preserves
1 (8 oz) package cream cheese, softened
1 tablespoon Dijon mustard
2-3 tablespoons horseradish
Fresh cracked black pepper, to taste
Crackers

PREPARATION:
1.  Stir the apricot preserves, mustard, horseradish, and black pepper together in a medium bowl.
2.  Chill overnight or serve immediately poured over the top of cream cheese.
3.  Serve with your favorite crackers.

Cream Cheese Braids
Suzie Smith (adapted from 1982 Southern Living)

Dough
1 (8-ounce) container sour cream
1/2 cup sugar
1/2 cup butter or margarine
1 teaspoon salt
2 (1/4-ounce) envelopes active dry yeast (or 1 ½ T dry yeast)
1/2 cup warm water (105° to 115°)
2 large eggs, beaten
4 cups all-purpose flour

Filling
2 (8-ounce) packages cream cheese, softened
3/4 cup sugar
1 large egg
2 teaspoons vanilla extract
Mix all ingredients in food processor or electric mixer until smooth.

Glaze
2 ½-3 cups powdered sugar
1/4 cup half & half (can use 3-4 T milk)
1 teaspoon vanilla extract
Mix all ingredients together just before drizzling over loaves.

To make dough: Melt butter, add sour cream, sugar, and salt.  Add eggs.  Mix yeast with warm water, add to other ingredients, and stir until well mixed.  Add flour and form into a dough.  Dough will be very soft.  Cover and let rise in the refrigerator overnight or for 8 hours.

To make out into loaves: Divide dough into fourths. Turn out each portion onto a heavily floured surface and knead 4 or 5 times.  Roll each portion into a 12- x 8-inch rectangle and spread each rectangle with one-fourth of Cream Cheese Filling, leaving a 1-inch border around edges. Carefully roll up, starting at a long side, press seam, and fold ends under to seal. Place, seam side down, on lightly greased baking sheets. Cut 6 equally spaced Xs across top of each loaf; cover and let rise in a warm place (85°), free from drafts, about 1 hour or until doubled in bulk.

Bake at 375° for 15 to 20 minutes or until golden brown. Drizzle warm loaves with Powdered Sugar Glaze.

The first time you make it, it seems like a lot of trouble, but once you get a rhythm, it isn’t hard.  We call it “Cream Cheese Bread” because you don’t really braid it.  The X’s that you cut in the dough make it look braided.

Nana’s Cinnamon Apples
Brenda Stewart

“A family favorite that was first made by my Nana and has been passed down others.  Pretty on the table and delicious.”

6-8 tart apples (Granny Smith, or Braeburn are good)

1 1/2 cups water

1/2 cup sugar

1/2 tsp. red food coloring

Cinnamon
Cream Cheese Dressing

Cream cheese

Mayonnaise

Confectioners’ sugar

Chopped pecans

Peel apples; cut in half and core.  Combine water, sugar, red food coloring in medium saucepan; sprinkle in some cinnamon and bring to a boil.  Cook covered until tender (about 4 or 5 minutes per side), turning once while cooking to color evenly.

Serve chilled apple halves on lettuce and top with cream cheese dressing.  Add a little mayonnaise and milk to room-temperature (or softened in the microwave) Philadelphia cream cheese; sweeten to taste with confectioners’ sugar and blend well.  Add chopped pecans if desired.

 

Heavenly Pound Cake
Stewart Jones

“My favorite Christmas dessert comes from a recipe passed down by my Grandma Margie Stewart”

Ingredients:
3 sticks of butter
2 heaping T Crisco
3 cups of sugar
3 cups of Swan’s Down cake flour
6 eggs
1/2 t baking powder
1/4 t salt
1 cup milk
1 t vanilla
1 t lemon

Prep:
Leave butter, eggs, and milk out of fridge to get to room temperature before beginning.

Directions:
1. Cream butter, Crisco, and sugar with stand mixer on medium speed for at least 10 minutes.

2. Add eggs one at a time, besting well between each.

3. Add salt and baking powder to flour mixture.

4. Add into mixture – alternating between milk and flour mixture while beating.

5. Add flavorings last, continue to beat on medium speed for 25 minutes.

6. Grease and flour cake pan with Crisco, then bake 325 for 1.5 hours. Let cool and enjoy!

Five Minute Fudge
Penny Greer

“A great recipe from a friend who’s always in a hurry.”

Ingredients:
12 oz. Milk chocolate chips
11.5 oz semisweet morsels
1/2 cup evaporated milk
1 teaspoon vanilla
1 cup chopped nuts
1.4 tsp salt
Chips Ahoy cookies

Combine in pot on stove top, stirring frequently until melted. While melting, rough crush 1 1/2 cups Chips Ahoy cookies. When chocolate is melted, add 1 tsp vanilla, 1/4 tsp salt and stir. Stir in crushed cookies and mix until coated. If desired, stir in 1 cup chopped nuts and mix. Pour onto parchment paper and spread out into a square until about 1/2″ thick. Let stand until firm. Cut into squares and enjoy. Freezes well.