CIGLR 2020 Recipe Book

Holidays @ HOMES Recipes

A Touch of Sweet Call it breakfast or dessert. These are anytime favorites.

May Breakfast French Toast

Submitted by Hayden Henderson

Ingredients: 1 Loaf French Bread 1 Cup Milk 3 Eggs 1/4 TSP Salt 1/2 Cup Oleo (Butter) 2/3 Cup Brown Sugar w/Cinnamon Melt oleo in 9x13 cake pan, sprinkle brown sugar and cinnamon over.

Beat eggs and combine in a bowl with milk and salt. Slice bread 2" thick and dip in egg/milk mixture until saturated. Lay on top of melted oleo/brown sugar in the pan. Bake 25-30 minutes at 350F. Do not flip serve caramelized side up.

Buttermilk Scones Source Unknown (I write down recipes from food blogs. Wrote this one down quite a while ago, and don't recall source) 8 scones - Prep Time 15 minutes - Total Time 1 hr. 5 min.

Buttermilk Scones Devin Gill

Ingredients 2 3/4 C flour 1/3 C sugar 1 T baking powder 1/2 t baking soda 3/4 t salt 1/2 C cold, unsalted butter cut into pieces 1 C cold buttermilk 1 egg 1 T vanilla 1 T milk 2 T sugar 1. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt. Cut butter into flour using a pastry blender. Mixture should look like coarse crumbs.

2. Separately, whisk buttermilk, egg, and vanilla together. Gradually add wet ingredients to the flour mixture a little at a time. Stir just until dough comes together. Don't get it too wet all at once, and don't over mix.

3. Transfer dough to a lightly floured surface, and gently knead 4 or 5 times. Pat dough into a 7" round circle. Place dough on a baking sheet lined with parchment paper and freeze for 30 minutes. Pre-heat oven to 400 degrees F. 4. Cut circle in half, then cut each half into four triangle shaped wedges. Arrange scones 2" apart on a baking sheet. Brush tops of scones with milk, and sprinkle with coarse sugar. Bake for 15-20 minutes or until golden brown. Transfer to a wire rack to cool. * For fruity scones, mix in 3/4 - 1 cup of fruit.

Houghton Fruit Cobbler

Recipe submitted by Lauren Fry and Mark Rowe

Crisp top: 1 c oats 1 c brown sugar 1/2 c flour 1/2 tsp cinnamon 1/2 c butter 1/2 c nuts Cake bottom: 2 2/3 c flour 1 1/3 c white sugar 4 tsp baking powder salt to taste 1 1/3 c milk 1/2 c butter 2 eggs 2 tsp vanilla Fruit filling: Apples and lemon juice

Mix the dry cake ingredients. Add milk, eggs, and melted butter. Beat some. Pour into a greased 9x13 pan. Put fruit filling on top, and then add the topping. Bake at 350 degrees for 30-35 minutes.

An alternative approach we also invented was to substitute butterscotch brownies for the cake dough, but maybe that was going too far.

Biker Dude's Jackfruit Cobbler – Submitted by Paul Den Uyl 2 cups fresh or frozen jackfruit, 2 cups fresh pineapple, half a lime, juiced. two cups sugar (preferably a little less), one cup all-purpose flour one cup dairy milk stick of butter, 1 t. baking powder pinch salt (x2), Directions: Combine jackfruit, pineapple, lime, one cup sugar (a little less), and a pinch of salt then bring to a quick simmer, cooking uncovered until the pineapple starts to turn clear. 10 to 15 minutes. Meanwhile melt a stick of butter. I put butter in a 9 by 13 baking dish and turn on the oven to 350. Remove when melted. Meanwhile you have your one cup all purpose flour, one more cup sugar (a little less), one teaspoon baking powder and a pinch of salt. mix dry ingredients with your whisk, then whip in a cup of milk. no need to use an electric mixer.

Pour in the batter on top of the butter. Do not mix it! just pour on top of the melted butter evenly....then spoon in your fruit. do it in big spoon fulls juice and all. do not try to put it in evenly. maybe four big globs that kinda run together. dust the top with cinnamon before baking. cook for 1 hour at 350. the batter will rise up here and there to the top of the cobbler. let cool a little so the juice firms up. pretty standard recipe for peach cobbler, it was just tweaked here and there.

I tried to translate the recipe in easier to read terms. You should see the original :)

Jenny’s Fingers • • • • •

16-18 Ounce Jar Creamy (or Crunchy) Peanut Butter 1 ½ Cups Sugar 1 ½ Cups Light Corn Syrup 12 Ounce Bag Chocolate Chips 6 Cups Corn Flakes

Combine sugar and corn syrup in a large saucepan. Stir over med-high heat until sugar is dissolved. Stir in peanut butter until blended. Remove from heat and stir in corn flakes (this works best if added a cup or two at a time) until they are completely coated. Spread mixture into a greased 9x13 pan.

Sprinkle with chocolate chips and let sit until slightly melted (about 10 minutes). Spread melted chip to cover peanut butter mixture. Let cool and cut into squares

Glenn Carter’s Grandmother’s recipe

Grandpa Bill’s Peanut Brittle Submitted by Aubrey Lashaway 2 c. sugar 1 c. lite corn syrup 1 c. water 3 T butter 1 lb raw peanuts

¼ t salt 1 t baking soda 1 t vanilla 1 T Water Combine sugar, water and corn syrup. Cook over medium heat until sugar dissolves. Cover and cook for 3 minutes. Uncover and cook to firm ball stage (238 F).

Add butter and nuts. Continue cooking over medium heat, stirring constantly, until brittle reaches hard crack stage (300 F).

Have already combined salt, soda, vanilla, and water. Add this mixture when brittle is removed from heat. Stir for a few seconds and pour immediately on a well buttered half –sheet pan. Spread as thin as possible.

Submitted by Joann Cavaletto This was Joann’s mom’s recipe

Spicy Ginger Crinkle Cookies Submitted by Clayton Kingdon Crunchy little spice cookies for dunking in milk or tea

Makes about 46 cookies

Ingredients 3/4 c shortening 1 c packed brown sugar 1 egg 1/4 c fancy molasses 1 tsp vanilla 2 c all-purpose flour 2 tsp baking soda 2 tsp ground sugar 1 tsp cinnamon 1/2 tsp ground allspice or cloves 1/2 tsp salt 1/4 c granulated sugar

Directions In a large bowl, beat shortening with brown sugar until fluffy. Beat in egg, molasses and vanilla until smooth. In a separate bowl, whisk together flour, baking soda, ginger, cinnamon, allspice and salt; stir into molasses mixture in 2 additions.

Scoop dough by level tablespoonfuls and roll into balls. Roll in granulated sugar to coat and place, about 2 inches apart, on parchment paper-lined or greased rimless baking sheets.

Bake in 350 F oven for about 12 minutes or until flattened, tops are cracked and bottoms are browned.

Let cool on pans or racks.

My Notes: Bake until just set. ~15 minutes on 350F convection in my oven. YMMV. Good to add minced crystallized ginger to the mix.

I use both allspice & cloves (1/2 tsp each) source: The Complete Canadian Living Cookbook, c 2001, ISBN 0-679-31289-7

Holiday Snickerdoodle Cookies From sallysbakingaddiction.com Submitted by Lindsay Fitzpatrick. This cookie is a favorite of Lindsay’s son Conor.

Ingredients 3 cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1 and 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter softened to room temperature 1 and 1/3 cup granulated sugar 1 large egg + 1 large egg yolk, at room temperature 2 teaspoons pure vanilla extract Topping 1/3 cup granulated sugar 1 teaspoon ground cinnamon Add some red or green sugar sprinkles for a festive additive

Instructions 1. Preheat oven to 375°F (190°C). Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.

2. Make the topping: Combine the granulated sugar and cinnamon together in a small bowl.

3. Make the cookies: Whisk together the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl.

4. In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Add the egg, egg yolk, and vanilla extract. Beat on mediumhigh speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough will be thick.

5. Roll cookie dough into balls, about 1.5 Tablespoons of cookie dough each. Roll the dough balls in cinnamon-sugar topping.

Sprinkle extra cinnamon-sugar on top if desired. Arrange 3 inches apart on the baking sheets.

6. Bake cookies for 10 minutes. The cookies will be very puffy and soft. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out. Allow cookies to cool on the baking sheet for a few minutes and then press the unwrapped Hershey kisses into the center.

Anna Schmidt’s favorite Christmas cookies she makes with her mom each year.

Chocolate Mint Candies Cookies From allrecipes.com ¾ cup butter 1 ½ cups brown sugar 2 tablespoons water 2 cups semisweet chocolate chips 2 eggs 2 ½ cups all-purpose flour 1 ¼ teaspoons baking soda ½ teaspoon salt 3 (4.5 ounce) packages chocolate covered thin mints Step 1 In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat and stir in the chocolate chips until melted and set aside to cool for 10 minutes Step 2.

Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.

Step 3 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.

Step 4 Bake for 8-10 in the preheated oven, be careful not to over bake. When cookies come out of the oven, press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.

Mom’s Melt in Your Mouth Sugar Cookies Submitted by Michele Wensman My mom wrote out many of her recipes on recipe cards. She had beautiful handwriting. Every time I make her cookies I have good memories of her baking while wearing her best holiday apron.

Sift together: 4 cups plus 2 Tbsp flour 1 tsp salt 1 tsp baking soda 1 tsp cream of tartar Beat in: 2 eggs 1 tsp vanilla 1 cup powdered sugar 1 cup white sugar 1 cup butter Chill dough first Then Drop by teaspoon full on ungreased cookie sheet, flatten with a glass dipped in sugar. For holidays you can leave plain to bake and then frost them when finished.

Oven at 350 degrees and bake 10-12 minutes

From Fanny Flagg’s Whistle Stop Café Cookbook These are great for the holidays and football parties Sweet Potato or Pumpkin Pie Submitted by Holly Kelchner

Directions: ¼ cup butter or margarine softened 1 cup sugar 2 eggs, separated 1 ½ cups cooked mashed sweet potatoes or pumpkin ¾ cup evaporated milk or half-and-half 1 teaspoon vanilla extract ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground ginger 1 unbaked 9-inch pastry shell Whipped cream Preheat oven to 350 degrees. Cream butter with electric mixer; gradually add ¾ cup sugar, beating well. Beat in egg yolks. Stir in sweet potatoes and next 5 ingredients. Beat egg whites until foamy. Gradually add remaining ¼ cup sugar, 1 tablespoon at at time, beating until stiff peaks form. Fold in sweet potato mixture. Pour into pastry shell and bake for 40-45 minutes, or until set. Cool; top with dollops of whipped cream. Yield: one 9-inch pie

Sunken Apple Cake Submitted by Joe Smith

Recipe from Classic German Baking, copyright 2016, by Luisa Weiss

Ingredients for the cake: 3 medium apples ½ medium lemon ½ cup plus 2 tablespoons granulated sugar 9 tablespoons plus 1 teaspoon unsalted butter, at room temperature ½ teaspoon vanilla extract 3 large eggs 1 ½ cups all-purpose flour 2 teaspoons baking powder ¼ teaspoon fine salt 1.

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For the Schlagsahne (whipped Cream) 1 to 2 tablespoons demerara (raw sugar) 2 cups cold heavy cream 4 teaspoons vanilla extract

Arrange a rack in the middle of the oven and heat the oven to 350 degrees F. Line the bottom of a 9-inch springform pan with parchment paper; set aside.

Peel, core, and quarter the apples. Thinly slice each quarter lengthwise without cutting all the way through to the core side, leaving the quarter hinged together like a fan. Finely grate the zest of the lemon into the bowl of a stand mixer fitted with the paddle attachment )alternatively, use an electric hand mixer and large bowl). Squeeze the juice from the lemon half into a small bowl; set aside.

Add the sugar and butter to the lemon zest and beat on medium speed until light and fluffy. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the vanilla and 1 of the eggs. Beat until combined before adding the second egg. Beat until combined and then add the third egg. Scrape down the sides of bowl again and beat until combined.

Whisk together the flour, baking powder, and salt in a medium bowl. With= the mixer on low speed, beat in the flour mixture until just combined, and beat in the reserved lemon juice. Scrape down the sides with a spatula and give the batter one last mix by hand.

Scrape the batter into the prepared pan and smooth the top. Gently press the apple quarters into the batter, core-side down, leaving only a bit of space between each quarter. If you have any apple left over, separate the slices and insert them into any open space available. Sprinkle the top evenly with demerara sugar.

Bake for 20 minutes. Rotate pan and continue baking until the cake is golden-brown and a tester inserted into the cake (not apple) comes out clean, 15-20 minutes more.

Place the pan on a wire rack to cool for 5 minutes. Run a thin knife around the edge of the cake and removing the springform ring.

Let cool to room temperature.

When ready to serve, make the whipped cream: place all ingredients in the bowl of a stand mixer using whisk attachment. Beat on medium-high speed until stiff peaks form. Serve the cake at room temperature with a spoonful of whipped cream.

Storage: Cake will keep at room temperature lightly wrapped in plastic wrap for up to two days

Appetizers or Mains

Page 1

Karaage (Japanese Fried Chicken from Just One Cookbook https://www.justonecookbook.com/karaage/ Submitted by: Ayumi Fujisaki-Manome (this recipe is two pages long) INGREDIENTS 1.5 lb boneless, skin-on chicken thighs (680 g or 4-6 pieces; Read the blog post) ½ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt) freshly ground black pepper 2 Tbsp potato starch/cornstarch (Add more if necessary; Read blog post) 2 Tbsp all-purpose flour (plain flour) (Add more if necessary) neutral-flavored oil (vegetable, canola, etc) (for deep frying)

SEASONINGS: 1 knob ginger (You'll only need ½ tsp grated ginger) 1 clove garlic ½ Tbsp soy sauce ½ Tbsp sake (Sub: dry sherry or Chinese rice wine or skip) ½ tsp sesame oil (roasted) GARNISH (OPTIONAL) Lemon (for taste and garnish) Japanese mayonnaise (optional for dipping) Shichimi Togarashi (Japanese seven spice) (optional for spicy taste)

Karaage (Japanese Fried Chicken from Just One Cookbook: Instructions continued

PAGE 2

1. Gather all the ingredients.

2. Cut each chicken thigh into 2-inch pieces and season with salt and freshly ground black pepper.

3. Grate the ginger (you will only need ½ tsp) and mince the garlic (I use a garlic presser).

4. In a large bowl, combine ginger, garlic, ½ Tbsp soy sauce, ½ Tbsp sake, and ½ tsp sesame oil. Whisk all together.

5. Add the chicken to the bowl and mix with your hands. Cover and keep in the refrigerator to marinate for 30 minutes.

6. Pour the oil to a heavy-bottomed pot (I used a Dutch oven) and heat the oil to 325 ºF (163 ºC) on medium heat.

7. Meanwhile, prepare potato starch and all-purpose flour in a separate pile.

8. First, lightly dredge each chicken piece in the flour and dust off the excess flour. Then dredge the chicken in the potato starch and remove excess starch.

9. Continue with the remaining chicken.

10. When the oil temperature has reached 325 ºF (163 ºC) (insert a wooden chopstick in the oil and see if small bubbles appear around it) gently submerge each chicken piece into the oil. Do not overcrowd; add 3-5 pieces at a time. If you put many pieces in the oil, the oil temperature will drop quickly and chicken will end up absorbing too much oil.

11. First Deep Frying: Deep fry for 90 seconds, or until the outside of the chicken is a light golden color. If the chicken changes color too quickly, then the oil temperature is too high. Either put a few more pieces of chicken in the oil or lower the heat. Controlling oil temperature at all times is very important for deep frying. Transfer to a wire rack to drain excess oil.

12. The chicken will continue to cook with the remaining heat on the wire rack. Continue with the remaining chicken. Between batches, pick up crumbs in the oil with a fine-mesh sieve. This keeps the oil clean and prevents it from becoming darker.

13. 2nd Deep Frying: Now heat the oil to 350 ºF (177 ºC). Deep fry for 45 seconds, or until the skin is nice golden color and crispy. Transfer to a wire rack to drain excess oil and continue with the remaining chicken.

14. Chicken on the left is after the 1st frying and one on the right is after the 2nd frying. You can see the chicken is slightly darker in color.

TO SERVE AND STORE: Serve the chicken hot. Karaage is often served with a wedge of lemon and Japanese mayo (sprinkle Shichimi Togarashi for a bit of spice). To store, deep fry all the chicken, let cool completely, and keep in an airtight container. You can store in the refrigerator for up to 3 days and in the freezer for up to a month.

Cider Day Chili (award winning) Submitted by Lacey Mason Ingredients: • 2 onions, chopped • 1 bell pepper • Olive oil • 28 oz & 14 oz cans diced tomatoes • 28 oz can tomato sauce • 3 cloves garlic • 14 oz can pinto beans • 14 oz can black beans • 14 oz can kidney beans • ½ 14 oz can tomato paste • 1 teaspoon salt • ½ jar Better Than Bouillon Chili Base • Penzy Spices Chili 9000 spice, to taste • 4 lb beef roast Toppings • Green onions • Red onions • Shredded cheese • Sour cream • Cornbread Directions: 1. In a large pot, saute onions and peppers in olive oil 2. To the pot add the tomatoes through the chili base and simmer 3. Rub beef roast with Chili 9000 spice and smoke/roast on grill over low heat for about an hour.

4. Pull roast off grill and let sit, covered, for 20 minutes 5. Cut roast into cubes (should be medium rare) and add to chili pot 6. Simmer chili for 6+ hours. Serve with toppings.

Cornbread (The Best)

Submitted by Lacey Mason

Ingredients: Cornbread: ½ cup cornmeal 1 ½ cups flour 2/3 cups sugar 1 tablespoon baking powder ½ teaspoon salt 1/3 cup oil 3 tablespoons butter, melted 2 eggs, beaten 1 ¼ cup milk Honey Butter: 2 sticks of butter, softened ½ cup of honey ½ cup of marshmallow fluff Directions: 1. For the cornbread add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny-don’t be alarmed!) Bake in an 8” square pan at 350 degrees for 35 minutes.

This doubles perfectly for a 9x13-inch pan, bake for 47 minutes.

2. For the honey butter, whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened) Notes: I often use half to ¾ finely ground white whole wheat flour with good results- and sometimes I get crazy and use 100% whole wheat flour (always finely ground white wheat); the cornbread is a bit more dense with all wheat flour but still delicious.

Over the last few years of making the, I’ve toyed with the sugar amount and almost always end up decreasing it (often cutting it in half). The cornbread is still plenty sweet and delicious.

From: http://www.melskitchencafe.com/the-cornbread-and-fluffy-honey-butter/

French Meat Pie: Heidi Purcell This is an old family recipe that began as a French –Canadian Tourtiere, but was simplified over the years. My mom served this for dinner every Christmas Eve. Although meat pies are loved by members of the family raised with this recipe, most that married into this family referred to them as gut bombs.

French Meat Pie Makes about 4 pies Pie Filling 4 lbs ground pork butt 2 lbs hamburger 3 medium onions 6 large potatoes Salt and pepper to taste ½ - 1 TBSP ground cinnamon ¼ - ½ tsp cloves Dice onion, combine meat and onion in a large kettle with enough water to stop it from sticking, salt and pepper. Cover and simmer until done, stirring intermittently. Meanwhile, peel and boil potatoes until done. Drain and mash potatoes. Once meat mixture is done ( and onions translucent) stir in cinnamon and cloves according to taste. Add mashed potatoes to meat mixture, and adjust the spices to taste. Remove from heat.

Pie Crust 3 cups flour 1 tsp salt 2 tsp baking powder 1 cup lard 1 beaten egg ½ cup of milk (more if needed) Combine dry ingredients, cut lard into flour mixture until it’s like coarse meal. Add egg and milk, mix with fork until partially blended. Finish kneading dough by hand until it forms a ball roll, separate into 8 balls. Roll out on floured board, each p ie has a top and bottom crust.

Place meat mixture over bottom crust in pie pan, cover with top rolled crust. Slit top and flute edges. Bake at 375 until crust is done. If freezing, take the pies out of the oven when crust is light brown. Cool and wrap in foil.

Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw Submitted by Peter Alsip

Poor Man’s Burnt Ends Submitted by Paul Glyshaw Ingredients: 2-4 pound chuck roast ~1/4 cup yellow mustard Salt/Pepper/Garlic powder rub combined to your liking Your favorite BBQ sauce 2 TBS brown sugar Combine salt, pepper, and garlic powder in a small bowl, use any other seasonings you like as well Cover chuck roast liberally with yellow mustard (this is just for the rub to stick, you won’t taste it!)

Completely cover the chuck roast with the rub Smoke the chuck roast using hickory or oak wood at 225 ℉ until an internal temperature of 180 ℉ After resting for 15 minutes, slice the roast into ~3/4 inch cubes Place the cubed roast in a foil pan, cover with BBQ sauce and sprinkle with brown sugar Return to the smoker for ~ 2 hours until tender

Smoked Armadillo Eggs Submitted by Paul Glyshaw Ingredients: 2 pounds pork sausage 6 large jalapeno peppers 8 oz softened cream cheese 4 oz sharp cheddar cheese 2 cloves finely chopped garlic Your favorite BBQ rub Cut stem ends off jalapenos and remove seeds Combine cream cheese, cheddar cheese, and garlic Stuff jalapenos with cheese mixture Use enough pork sausage to wrap entirely around each stuffed jalapeno Sprinkle with bbq rub (or wrap in bacon!)

Smoke at 250 ℉ using your wood of choice for ~ 2 hours

Smoked Cheez-It’s

Submitted by Paul Glyshaw

Ingredients: 2 boxes of Cheez-It’s 1/4 cup worchestire sauce 1/4 cup olive oil ~1/4 cup of your favorite BBQ rub Combine all ingredients in a foil pan Smoke for ~ 2 hours or until crispy at 250 ℉ using your wood of choice; stir every ~30 minutes to get maximum smoke flavor

Turkey Brine recipe from Ree Drummond as seen on Food Network Kitchen Submitted by Holly Kelchner whose family tried it this year and loved it!

3 cups apple cider 2 cups brown sugar 1 cup kosher salt 3 tablespoons tricolor peppercorns 5 whole bay leaves 5 cloves garlic, minced 4 sprigs rosemary, leaves stripped off Peel of three large oranges, removed in large strips 1 turkey 1. Combine 2 gallons cold water with the apple cider, brown sugar, salt, peppercorns, bay leaves, garlic, rosemary and orange peels in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, then turn off the heat and cover.

2. Allow to cool completely, then place into the fridge to chill. Place uncooked turkey in the chilled brine solution, the refrigerate for 16 to 24 hours.

3. When ready to roast the turkey, remove from the brine. Submerge the turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.

4. Discard the brine. Remove the turkey from the clean water, pat dry, and cook according to your normal roasting method.