A Taste of the Holidays

Transcription

1 A Taste of the Holidays

2 Everyone has that one dish that makes every holiday gathering complete. We asked that you share some of those recipes with us. We hope you enjoy these recipes shared with us from our friends and viewers throughout Northeast PA. Sincerely, FOX56

3 Not valid with other offers or specials. Please present coupon when ordering. Expires FOX56 Taste of the Holidays

4 Corn Pudding 1 stick butter, softened 8 ounce sour cream 1 package corn muffin mix 1 15 ounce can niblet corn, thoroughly drained 1 15 ounce can creamed corn 2 eggs Prepare baking dish (loaf pan or casserole), by coating with butter. Blend all ingredients together, pour into prepared baking dish and bake at 350 degrees for approximately 60 minutes, until set. You can use a loaf pan and slice it for your dinner, or bake it in a casserole and scoop out desired portions. Kathy Trombley of Lake Ariel Spicy Pumpkin Soup 1 tablespoon olive oil 2 tablespoons butter 2 stocks of celery finely chopped 1 medium yellow onion, finely chopped (don t use a sweet onion) Salt and pepper to taste Pinch of crushed red pepper (just 3 or 4 pieces) 3 tablespoons of corn starch 3 teaspoons hot sauce, or to taste ¼ teaspoon of cayenne pepper 6 cups chicken broth 1 (28-ounce) can cooked pumpkin puree 2 cups heavy cream ¼ teaspoon freshly grated nutmeg In a soup pot on medium heat, add the oil and melt the butter. Add the celery, onion, pinch of crushed red pepper, salt and pepper. Cook 5 or 6 minutes, until celery and onions are soft. Whisk in corn starch and hot sauce. It will get very thick. Then cook corn starch about a minute watching that it doesn t burn. Whisk in chicken broth and bring liquid to a low boil. Add the pumpkin by large spoonfuls, whisking continuously, blending it into the broth mixture. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve. AnnMarie Graff of Pittston

5 Peanut Butter Tandycake 4 eggs 2 cups sugar 1 teaspoon vanilla 1 teaspoon baking powder 2 cups flour 1 cup milk 2 tablespoons butter Beat the eggs and add sugar and vanilla. Mix well. Add baking powder and flour. Batter will be thick. Scald 1 cup of milk. Remove from heat and add 2 tablespoons of butter. Slowly add to the above mixture. Batter will be thin. Pour into a greased and floured sheet pan. (I use Pam baking spray.) Bake at 350 degrees for minutes. As soon as you take it out of the oven, spread with a 12 ounce jar of peanut butter. (Do not use chunky.) Chill until firm. Melt 2-7 ounce Hershey Bars (Hershey Bars are a must!) and spread over the top of the peanut butter layer. Chill until firm. Let is sit out at room temperature for about 15 minutes before cutting so the chocolate does not crack. Kelly Hiller of Nescopeck 3 8 ounce mushrooms 1 quart chicken broth 1 pint heavy cream 8 tablespoons flour 8 pieces of garlic ¼ cup margarine lemon Mushroom Bisque Slice mushrooms. Chop garlic. Add margarine. Let it melt. Add mushrooms & garlic. Cook 10 minutes. Sprinkle a little lemon juice over that. Add flour. Stir 1 minute. Slowly add chicken broth. Then add cream. Stir as it gets hot. Serves 4-6 John Rossmell of Kingston

6 Cranberry Feta Pinwheels 8 ounce container whipped cream cheese, softened 8 ounces crumbled feta cheese ¼ cup chopped scallions (green onions) 5 ounce package dried cranberries 4 Flour Tortillas (10 inch size) In a small bowl combine the cream cheese, feta cheese, and scallions. Mix well and then stir in cranberries. Spread about 1/2 cup mixture over each tortilla and roll up tightly. Wrap with plastic wrap and refrigerate for at least 1 hour. Cut each roll into 10 slices. Chocolate Italian Cookies 4 cups flour 1 tablespoon baking powder 1 cup Hershey cocoa 2 tablespoons cinnamon 1 teaspoon cloves 1 cup sugar 1 cup oil 1 ½ cup warm water ½ cup raisins ½ cup walnuts ½ teaspoon pepper Icing 2lbs confectionery sugar 2 sticks of butter 1 teaspoon vanilla food coloring to make colors A few drops of milk Mix and roll into ball. Bake 350 for 12 to 15 minutes. Ice once cookies are cool. Ann Warpus of Clarks Summit Theresa Deprimo of Scranton

7 S Mores Cookies 1 1/2 cups flour 1 tsp baking soda 1/2 tsp salt 1/2 cup unsalted butter 3/4 cup cookie butter 1/3 cup granulated sugar 1/3 cup brown sugar Mary Ann Wiggins of Clarks Summit 1 egg 2 tablespoon milk 1 tsp. vanilla 24 large marshmallowscut in half 48 chocolate kisses, unwrapped Whisk together flour, baking soda and salt. Set aside. Beat together butter and both sugars until creamy. Beat in egg, milk, and vanilla. Gradually add flour mixture. Refrigerate dough. Put some sugar in small bowl. Shape dough into 1 inch balls then roll in sugar. Place on parchment paper lined baking sheets. Bake at 375 degree for 8-10 minutes or until lightly brown. Immediately press one marshmallow half, cut side down on hot cookie. Repeat until all cookies are baked. Turn oven to broil and broil until marshmallows are toasted. It happens quickly so don't leave them unattended. You may need to rotate the trays until toasted. Once toasted, press a chocolate kiss into each one. Let cool completely Dr. Pepper Ham One fully cooked ham. You can use any size as long as it fits in your crock pot. One can of Dr. Pepper One 20 oz. can of pineapples (crushed or whole) 1 ¼ cups of brown sugar ¼ cup spicy brown mustard ¼ cup of maple syrup (or plain old pancake syrup) Instructions: 1. Score the ham by making a crisscross pattern 2. Wisk all ingredients together and pour over ham. 3. Cover and cook on low for 4-6 hours, basting every half an hour until finished cooking. 4. Remove from crock pot and allow to cool some. Pour a little juice over the ham before you serve. Justine Miller of Jessup

8 Annie s Bruschetta 1 onion, diced 3 cloves of garlic, diced 1 tablespoon of sugar 1 teaspoon of salt ¾ cup of fresh basil, chopped 3 tablespoons of balsamic vinegar 1 can of diced petite tomatoes Brown the onion and garlic in olive oil. When brown, add can of diced petite tomatoes, sugar, salt, fresh basil, and balsamic vinegar. Bring all this to a boil and simmer for 20 minutes. Serve on crostini and enjoy. Annie Longo of Dunmore

9 Arancini di Riso Easy Homemade Marinara Sauce (make ahead) 1 32oz can whole San Marzano tomatoes 3 cloves fresh garlic, finely chopped 2 small/medium shallots, chopped 2 Tablespoons olive oil kosher salt to taste Place oil in a large wide sauce pan over medium heat. Add shallots and sauté a few minutes until softened. Add garlic and cook another minute more, until fragrant. Add a pinch of salt, then add the entire can of tomatoes. Stir to combine - breaking the whole tomatoes as the sauce cooks. Reduce heat and simmer until the tomatoes are soft and the sauce is the textured the way you like. Add another pinch of salt here and there, tasting as the sauce simmers. Approx. 1 hour. Makes about 3 cups. Basic Cheese Risotto (make ahead) 1½ cups arborio rice 1 quart (4 cups) chicken stock (use low sodium so you can control the salt) ½ cup white wine 1 medium shallot, finely chopped 3 Tablespoons unsalted butter 1 Tablespoon olive oil ¼ cup grated Parmesan cheese Kosher salt, to taste Make the risotto a day before you'd Iike to make the arancini. Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays nice and warm throughout the process. In a large, heavy-bottomed saucepan, heat the oil and 1 tablespoon of the butter over medium heat. When the butter has melted, add the chopped shallot. Sauté for 2-3 minutes or until it is slightly translucent. Add the rice and stir with a wooden spoon until the rice is well coated with the oil and melted butter. Sauté for another 2 minutes or so, until the rice becomes slightly fragrant, almost nutty. Do not let the rice turn brown. Add the wine and cook while stirring, until the liquid is fully absorbed. Keeping the heat on medium/medium low, begin to add a ladle of warm stock to the rice and stir slowly until the liquid is absorbed. When the rice and pan appear almost dry, add another ladle of stock and repeat the process, gently stirring the entire time to prevent scorching. About minutes until tender, but still a little al dente. As it cooks, the rice will take on a creamy consistency but should not become gloppy. If you run out of stock and the risotto still isn't done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring while it's absorbed. Once the rice is cooked, stir in the remaining 2 tablespoons butter, the parmesan cheese and season to taste with Kosher salt. Let cool. Then store for the arancini process. Makes about 4 cups.

10 Arancini (continued) Forming the Arancini vegetable oil for frying 4 cups risotto rice fresh mozzarella, ciliegine size works well marinara sauce 2 cups seasoned bread crumbs ¼ cup shredded Parmesan cheese 2 eggs, beaten optional stuffing: peas, cooked sausage, cooked ground beef, etc. In a bowl, combine the breadcrumbs and parmesan. In another bowl add the beaten eggs. Wet your hands so the rice won't stick to them and scoop the risotto mixture to form equal sized balls - depending on how large you want them. Insert two balls of mozzarella cheese into the rice ball by creating a large well into the center of the ball with your fingers. Followed this with a couple teaspoon marinara sauce and any other ingredients you might want in the middle. Seal up the rice ball again and set on a lined baking sheet. ***Option: you can make the balls to this point a day ahead store covered in fridge on the lined baking sheet. Working one at a time, dip each rice ball into the beaten egg and turn to coat entirely. Lift and allow any excess egg to drip off, then roll in the breadcrumb mixture until fully coated. Place tray in fridge for minutes. When ready to fry, heat a heavy medium sized saucepan with oil until it reaches about 3 inches deep. Heat oil to a temperature of 350 degrees or until it pops when you sprinkle a water droplet in. Working in batches to keep the oil from cooling, gently add the rice balls to the hot oil Emily Brees of Scranton

11 Jane Adonizio from FOX56 shares one of her favorite holiday recipes. Caramel Crunch Apple Pie 4 large apples (Granny Smith or Honey Crisp work well, but any will do) 2 tablespoons flour 1 package of caramels 1 tablespoon of water 1 frozen deep dish pie shell Peel, core and cut apples into wedges. Mix with flour. Spoon apple mixture into one thawed pie shell. Melt ½ package caramels with 1 tablespoon water over medium heat. Spoon caramel mixture over apples. Crumble Mixture: 2/3 cup flour ½ cup sugar ½ cup chopped walnuts ½ teaspoon cinnamon 1 stick butter, room temperature Mix ingredients together until it resembles crumbs. Sprinkle crumble mix over apples. Bake 45 minutes in 375 degree oven Jane with her dog, Buddy

12 Thank you for checking out our Taste of the Holidays Cookbook