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PRESIDENT

A Letter from the Chugiak-Eagle River Chamber of Commerce

Dear Community Members,

Welcome to the 33rd Annual Merry Merchant Munch!

Each year, this beloved tradition brings together the heart and spirit of our community— our local businesses and the wonderful people who support them. As you “munch” your way through Chugiak and Eagle River, I encourage you to take in the joy, creativity, and warmth that each participating Merchant brings to their open house. From sweet treats to savory snacks, festive decorations, and friendly faces, the Merry Merchant Munch is truly a celebration of the season and the people who make our community shine.

When you shop small and

support local, you’re not just finding great gifts—you’re strengthening the very fabric of our hometown. Every purchase, every visit, and every “Munch Punch” helps sustain the small businesses that invest so much in making this a wonderful place to live, work, and play.

On behalf of the Chamber Board and our members, thank you for joining us in celebrating 33 years of hometown cheer. May your holiday season be filled with connection, community, and plenty of merry munching!

Warm regards, Brendyn Shiflea President Chugiak-Eagle River Chamber of Commerce

Winter Celebration Wonderland

Held in conjunction with the Merry Merchant Munch, this magical evening is proudly presented by the Chugiak-Eagle River Chamber of Commerce and Eagle River/Chugiak Parks & Recreation

Join us in Eagle River Town Square for a heart-warming celebration featuring performances by our local ASD Children’s Choirs, cookies and cocoa provided by

Evening Schedule:

5:30pm - 8:30pm

ASD Children’s Choirs

Horse Drawn Sleigh Rides

Sledding Hill

Hot Cocoa & Sweet Treats

7pm

Santa Arrives

Tree Lighting

generous community businesses and organizations, a special visit from Santa, and the official lighting of the community tree with our local pageant royalty!

Come kick off the holiday season with neighbors, music, and plenty of cheer — it’s a hometown holiday tradition you won’t want to miss!

Participating Locations:

Alpenglow Elementary

Birchwood/Fire Lake

Elementary Combined Choir

Chugiak Elementary

Eagle Academy

Eagle River Elementary

Homestead Elementary

Ravenwood Elementary

Winter Wonderland is a free event thanks to our generous chamber members & community partners:

Obstructive

Jack Sedwick, MD

Sarah Carver, MD

J. David Andrews, MD

2025 Merry Merchant Munch

Annual Gingerbread House Competition Sponsored by

Join us for the 33rd Annual Gingerbread House Competition where your architectural talent and baking skills create holiday magic!

1st and 2nd place prizes provided for most creative entries in each age category. 2025 Judging Category Addition: People’s Choice (tell your friends/family to come vote!)

Entry Form

Building Rules: Any architectural structural components, real or imaginary (house, train station, bridge, ship, spaceship, etc.) must be edible. Entries will be judged on originality, overall appearance, choice & use of materials and difficulty of design. Entry must be delivered in complete form, attached to a hard-board base enabling it to be freestanding. Bases will be no bigger than 24”x 24” and no taller than 26”.

� All entries must be received at the First National Bank Alaska Eagle River branch lobby between Monday, December 1st from 10am to Thursday, December 4th before 6pm. Please do not drop-off on Friday Dec. 5th.

� Entries remain on display for the following week and must be claimed by 6pm on Friday, December 12th.

Please join us for:

BREAKFAST WIT H SANTA

• When: Saturday, December 6th

• Time: 10:00am to 12:00n

• Where: Eagle River Lions Club (18344 Eagle River Rd)

Bring your family to this “FREE” community event for a delicious breakfast with Santa, small give aways and take a picture with Santa

This is a free event - any donations would be ap preciation and go toward our fundraiser for “Providence pediatric Cancer center ”

• BIFOCAL, TRIFOCALS,OR PROGRESSIVE lenses with frame purchase.

•EYE EXAM comprehensive includes dilation and eye health evaluation.

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•SECONDPAIR ofglasseswithregular pricedeyewearpurchase.

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DECEMBER

Holiday Recipes

“Snow Globe” cookies win the award for most festive dessert

Kristina Cho, TheKitchn.com, Entrée

These nostalgic slice-and-bake snow globe cookies immediately bring back joyful holiday memories. My family didn’t do a lot of home baking when I was growing up, so grabbing a tube of the iconic sugar cookie dough from the grocery store was always considered a treat — I honestly still have a sweet spot for them.

Being the overachieving home baker that I am now, making these homemade slice-and-bake cookies is such a satisfying and spirited holiday baking project! Slicing into the dough to reveal a festive snowy Christmas tree decked out with twinkly lights will impress not only yourself, but also all your friends when you tell them the cookies didn’t come out of a package.

These cookies are buttery and tender with a sweet crunch from a generous coating of snowy sprinkles. While the cookies might look complicated, the assembly process is actually quite simple. They just require patience, freezer space, and a lot of sprinkles! In order for the holiday tree in the center to keep its iconic shape, the sturdy shortbread dough must be cold, so clear some room in your freezer for the dough to properly chill. You can prepare the dough in advance, then slice and bake when you’re ready, making them a convenient addition to your holiday preparations. A few tips

• Don’t rush the process. Because the dough chills in stages, you can pause at any point during the process if you need to.

• Reach for a cutter with sharper edges. A Christmas tree cookie cutter with sharper edges will help the design stay more defined, as opposed to using one with rounded edges.

• Experiment with different shapes. Use this technique for assembling slice-and-bake cookies with different holidayinspired shapes in the center to get creative this season.

Snow Globe Cookies

Makes 20 (2.5-inch) cookies

2 sticks (8 ounces) unsalted butter

1/2 cup granulated sugar

1/2 teaspoon kosher salt

1 large egg

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour, plus more for rolling

2 teaspoons matcha powder, or 3 to 7 drops green gel food coloring

dough forms. Transfer about 2/3 of the dough (about 2 cups) to another bowl.

3. Add 2 teaspoons matcha or 2 to 7 drops green gel food coloring to the remaining dough in the stand mixer. Beat on low speed until the dough is uniformly green, about 30 seconds. Add 2 tablespoons colored pearl sprinkles and beat on low speed just until combined.

4. Transfer the dough to a sheet of plastic wrap and form the dough into a 1-inch-thick disc. Wrap the dough up tightly in the plastic wrap. Freeze until firm but still pliable, about 45 minutes. Meanwhile, add 3 tablespoons of the white pearl sprinkles to the uncolored dough and mix with a flexible spatula until the sprinkles are well-distributed. Cover and let sit at cool room temperature.

5. Unwrap the green dough and place on a sheet of parchment paper. Roll out until 1/2-inch thick. Using a small (about 1 1/2inch) Christmas tree cookie cutter, cut out as many trees as you can. Gather the scraps, roll out again, and cut out more trees (discard any scraps after this). Stack the trees on top of each other and gently press them together so they stick. Transfer the stack to a small baking sheet or plate and freeze until very firm, about 30 minutes.

6. Tear the plain dough into chunks. Press the chunks around the stack of green dough (sides, top, and bottom) so it is completely covered. Turn the stack on its side and roll it back and forth on the counter to form a log. Pour the remaining 1/2 cup white pearl sprinkles onto a plate or small baking dish, then roll the log in the sprinkles until the outer layer is fully covered (no need to do the ends).

These

2 tablespoons colorful pearl sprinkles, such as India Tree Christmas Past or Seurat, plus more for sprinkling 1/2 cup plus 3 tablespoons white pearl sprinkles (at least 3 ounces), such as India Tree String of Pearls, divided

1. Place 2 sticks unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer) and let sit at room temperature until softened. Add 1/2 cup granulated sugar and 1/2 teaspoon kosher salt. Beat with the paddle attachment on medium speed until light and airy, 60 to 90 seconds.

2. Add 1 large egg and 1 teaspoon vanilla extract, and beat until the egg is fully incorporated, about 1 minute. Add 2 1/4 cups all-purpose flour and beat on low speed until a crumbly

7. Wrap the log in plastic wrap or parchment paper and freeze until firm, 20 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 350 F. Line two baking sheets with parchment paper or silicone baking mats.

8. Unwrap the dough and slice the dough crosswise into scant 1/2-inch-thick cookies. Arrange the cookies on the baking sheet, spacing them at least 1-inch apart, 10 per sheet. Sprinkle some more of the colorful pearl sprinkles onto the trees.

9. Bake one sheet at a time until the edges of the cookies are lightly goldenbrown, 12 to 15 minutes. Let the cookies cool on the baking sheet for a few minutes. Transfer to a wire rack and let cool completely.

Recipe notes

Make ahead: The cookie dough log can be made and rolled in sprinkles up to one week ahead. Wrap tightly in plastic wrap and refrigerate. Slice and bake when ready. Alternatively, the wrapped dough log can be frozen for up to one month; thaw in the refrigerator for a few hours before slicing and baking.

Storage: The baked cookies can be stored in an airtight container at room temperature for up to one week.

Kristina Cho is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.

slice-and-bake cookies reveal a snowy Christmas tree decked out with twinkly lights.

Holiday Recipes

Cranberry crumble bars will have your guests feeling festive in no time Summer Miller, EatingWell, Entrée

These cranberry-orange bars freeze well. Make a batch on a free afternoon and pop them in the freezer so you’ll always have a healthy dessert on hand when company calls.

Cranberry Crumble Bars

Makes 15 bars

Active Time: 25 minutes

Total Time: 1 hour, 20 minutes

For the filling:

2 cups cranberries

Zest and juice of 1/2 orange

6 tablespoons granulated sugar

1 1/2 tablespoons cornstarch

2 teaspoons almond extract

1/4 teaspoon ground cinnamon

For the crust:

1 1/2 cups all-purpose flour

1 1/2 cups almond flour

1/2 cup granulated sugar

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

Zest of 1/2 orange

4 tablespoons cold unsalted butter, cubed

2 large egg whites

1 1/2 teaspoons vanilla extract

2 teaspoons powdered sugar (optional)

6. To assemble and bake: Give the cranberry mixture a quick stir, then pour it over the crust, spreading evenly. Sprinkle the reserved crust mixture on top.

7. Bake until the top is lightly browned, about 40 minutes. Transfer to a wire rack and let the bars cool in the pan for 15 minutes. Lift the long sides of the parchment to remove and place on a cutting board. Use a sharp knife to cut into 15 bars. Cool completely. Garnish with powdered sugar before serving, if desired.

You can make these ahead of time to take some stress off your menu planning and prep.

1. Preheat oven to 375 degrees F. Line a 9-by-13-inch baking pan with parchment paper, letting some overhang on the long sides. (The extra will help you lift the bars out.)

2. To prepare filling: Combine cranberries, orange zest, orange juice, 6 tablespoons granulated sugar, cornstarch, almond extract, and cinnamon in a small bowl; stir well. Set aside.

3. To prepare crust: Whisk all-purpose flour, almond flour, 1/2 cup granulated sugar, baking powder, salt, nutmeg, and orange zest in a medium bowl. Work butter into the mixture, using your hands to pinch and rub until the pieces are flattened and the mixture is crumbly and resembles sand.

4. Lightly beat egg whites and vanilla in a small bowl with a fork. Pour into the flour mixture and use the fork to scoop down from the sides and up through the center until the whites are well incorporated. Set aside 1/2 cup of the mixture.

5. Press the remaining mixture into the prepared baking pan to form a bottom crust.

Tasty tips

If you don’t have a microplane or zester, don’t skip the zest. Instead, use a vegetable peeler to take just the orange part of the skin off the fruit. Leave behind as much of the white pith as possible. Then stack the strips and mince them with a sharp knife.

Make-ahead tips: Let bars cool completely, then layer in a container or sealable bag between sheets of parchment paper. Refrigerate for up to one day or freeze for up to four months. To serve from frozen, place on a platter and let thaw for one hour.

Substitution tips: For a sugar substitute, use Splenda Sugar Blend for Baking. Follow package directions to use a 6-tablespoon equivalent for the filling and 1/2cup equivalent for the crust. Omit powdered sugar garnish.

Recipe nutrition per serving: 199 Calories, Total Fat: 9 g, Saturated Fat: 2 g, Cholesterol: 8 mg, Carbohydrates: 27 g, Fiber: 2 g, Total Sugars: 13 g, Protein: 4 g, Sodium: 84 mg, Potassium: 39 mg, Iron: 1 mg, Folate: 38 mcg, Calcium: 48 mg, Vitamin A: 111 IU, Vitamin C: 4 mg.

EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.

BRIE PASSANO

Holiday Recipes

Give yourself, or a loved one, the gift of a sweet morning treat this holiday season

Sarah Epperson Loveless, EatingWell, Entrée

This sweet and swirly cinnamon-raisin babka is topped with a sprinkle of cinnamon-sugar streusel. Fresh orange juice and zest come through to give the flavor some added zing, which helps break up the sweetness and adds a nice bright flavor.

This recipe makes two loaves — keep one for yourself and gift the other! You’re sure to enjoy it in the morning alongside coffee or as a tasty afternoon treat.

Cinnamon-Raisin Babka

Serves 20

Active Time: 30 minutes

Total Time: 3 hours and 45 minutes

For the dough:

3/4 cup whole milk, at room temperature

1 tablespoon active dry yeast (2 1/4-ounce envelopes)

1/2 teaspoon vanilla extract

1/2 cup granulated sugar, divided

2 cups white whole-wheat flour, plus more for work surface

2 cups all-purpose flour

1 teaspoon salt

3 large eggs, at room temperature

1/2 cup unsalted butter, softened

1 teaspoon water

For the filling:

1 cup packed light brown sugar

6 tablespoons unsalted butter, melted

1 tablespoon grated orange zest

1 tablespoon orange juice

1 tablespoon ground cinnamon

1 teaspoon vanilla extract

2/3 cup raisins

For the streusel:

2 tablespoons all-purpose flour

1 tablespoon light brown sugar

1/2 teaspoon ground cinnamon

1 tablespoon cold unsalted butter

3. Transfer the dough to a bowl lightly coated with cooking spray; cover tightly with plastic wrap. Place in a warm spot, free from drafts, and let rise until doubled in size, about 90 minutes.

4. Meanwhile, coat two 8-by-4-inch loaf pans with cooking spray and line with parchment paper, allowing 2 inches to extend over the sides of the pans.

5. To prepare filling: Combine brown sugar, melted butter, orange zest, orange juice, cinnamon and vanilla in a medium bowl; stir well. Set aside.

6. To prepare streusel: Whisk flour, brown sugar and cinnamon in a small bowl. Rub butter into the mixture with your fingers until evenly crumbly. Refrigerate until ready to use.

7. Once the dough is doubled in size, transfer it to a work surface lightly floured with whole-wheat flour and roll into a 16-by-20-inch rectangle. Spread the filling in a thin even layer over the dough, spreading to the edges. Sprinkle evenly with raisins. Starting with 1 long side, roll up the dough in a tight log.

8. With the log seam-side down, slice it in half lengthwise. Twist both log halves together and then cut the twisted log in half crosswise. Place each half in a prepared loaf pan, tucking ends of dough under if necessary. (If you only have one loaf pan, you can wrap the remaining dough half in plastic wrap, and chill until the pan is available.) Cover the pans loosely with plastic wrap and place in a warm spot, free from drafts, until the dough has almost doubled in bulk and leaves an indentation when gently pressed, about 1 hour.

Tasty tip

1. To prepare dough: Stir milk, yeast, 1/2 teaspoon vanilla and 2 tablespoons granulated sugar in a small bowl or glass measuring cup. Let stand until foamy, about 10 minutes.

2. Place whole-wheat flour, 2 cups all-purpose flour, 1 teaspoon salt and the remaining 6 tablespoons sugar in the bowl of a stand mixer fitted with the dough hook. Beat on low speed just until combined. Add 2 eggs, 1/2 cup butter and the yeast mixture; beat on low speed until the dough is starting to come together, 2 to 3 minutes. Increase mixer speed to medium and beat until the dough is smooth and elastic, about 10 more minutes.

9. Preheat oven to 350 F. Beat the remaining egg and 1 teaspoon water in a small bowl; brush the top of each babka with the egg wash. Sprinkle the loaves with streusel and bake until golden brown, about 30 minutes.

10. Cool in the pans for 5 minutes. Using the parchment paper as handles, lift the loaves out of the pans and place on wire racks. Serve warm, or cool completely, about 1 hour.

To make ahead: The bread will keep, well wrapped, at room temperature for up to 4 days or in the freezer for up to four months.

Recipe nutrition per serving: 265 Calories, Total Fat: 10 g, Saturated Fat: 6 g, Cholesterol: 52 mg, Carbohydrates: 41 g, Fiber: 2 g, Total Sugars: 20 g, Added Sugars: 16 g, Protein: 5 g, Sodium: 137 mg, Potassium: 145 mg, Iron: 1 mg, Folate: 63 mcg, Calcium: 41 mg, Vitamin A: 327 IU, Vitamin C: 1 mg.

EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.

Jennifer Causey

Fresh orange juice and zest give the babka added zing. (Jennifer Causey/TCA)

Serving Eagle River— Now and for the Future

Orthopedic Physicians Alaska (OPA) and Primary Care Associates (PCA) are proud to care for Eagle River families—and we’re growing with you.

In 2026, our three Eagle River offices will unite in a new, state-of-the-art medical campus designed for your comfort, convenience, and continuity of care. The new location will bring together OPA’s orthopedic, injury walk-in, physical therapy, and pain management services with PCA’s family medicine and urgent care—all under one roof.

From annual checkups to advanced orthopedic treatment, OPA and PCA make it easier than ever to keep your family healthy—close to home.

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