Christmas cookbook

Titan Tastings Cookbook

g n i v i g s k n a h T A s a m t s i r h C d n a

n o i t c e l l o C

Breads and Appetizers Corny Corn Bread

From the Smith Family Kitchen 2 Boxes Jiffy Corn Muffin Mix 2 eggs 1 can creamed corn 1 80z. container sour cream 1/2 stick butter Preheat oven to 350 degrees.

Spray PAM on 9x9 pan.

Melt butter in a mixing bowl and add all the other ingredients.

Mix well and pour into pan.

Bake for about 40 minutes or until top is golden brown

Grandmother’s Prize Winning Apple Bread From the O’Brien Family Kitchen 1/2 cup butter or maragrine 3/4 cup light borwn sugar, packed 2 eggs, lightly beaten 1/4 cup buttermilk 3/4 cup whole wheat flour 3/4 cup all purpose flour 1/4 teaspoon salt

3/4 teaspoon baking soda 3/4 teaspoon baking powder 1 teaspoon vanilla 1 cup chopped walnuts TOPPING 1-2 teaspoons sugar 1/4-1/2 teaspoon cinnamon

Preheat oven to 350 degrees.

Grease and flour a 10 x 5-inch loaf pan.

Cream butter or margarine and brown sugar in a large mixng bowl.

Gradually, add eggs and buttermilk; blend well.

Place flour, salt, soda, and baking powder in a small mixing bowl, fluff wiht a fork to mix all ingredients.

Add flour to creamed mixture.

Stir in vanilla, apples, and nuts.

Pour batter into pan and sprinkle with a mixture of cinnamon sugar.

Bake 40 to 45 minutes or until center springs back when pressed gently. Yields 1 loaf.

Honey Brie Spread

From the Smith Family Kitchen 1 (14 oz.) round Brie Cheese 1 (10 oz.) can refrigerated crescent roll dough 1 1/2 cups honey 1 1/2 cups peacan or walnuts halves 1/4 cup cranberries Preheat the oven to 375 degrees. Unwrap the wheel of Brie and crescent rolls.

Unroll the crescent roll dough, and wrap around the Brie.

Press seams together to seal in the choose.

Place in 9x9 inch baking dish.

Sprinkle pecan hales over the top, and drizzle honey over the whole thing.

Bake for 30 minutes in the preheated oven, until golden brown and cheese is soft.

Serve with apple slices or crackers.

Side Dishes Green Bean Casserole

From the Erbs Family Kitchen 1/3 stick butter 1/2 cup diced onions 1/2 cup sliced fresh mushrooms 2 cups sliced green beans 3 cups chicken broth 1 (10 3/4 oz.) can cream of mushroom soup 1 (2.8 oz.) can French-fried onion rings Pinch Garlic powder, salt and petter 1 cup grated cheddar Preheat oven to 350 degrees.

Melt the butter in a large skilled. Saute the oninos and mushrooms in the butter.

Boil the green bean in chicken broth for 10 minutes and drain.

Add the green beans, mushroom soup, onion rings, and seasonings to taste, to the onion mixture. Stir well.

Pour into a greased 1 1/2 -quart baking dish.

Bkae for 20 minutes.

Top the casserole with the cheddar and bake for 10 minutes longer, or until the cheese is melted.

Ultimate Twice Baked Potatoes From the Franklin Family Kitchen 4 large baking potatoes 8 slices bacon 1 cup sour cream 1/2 cup milk 4 tablesppons butter 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup shredded Cheddar cheese, divided 8 green onions, sliced, divided Preheat oven to 350 degrees F (175 degrees C).

Bake potatoes in preheated oven for 1 hour.

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Bake for another 15 minutes.

Creamy Au Gratin Potatoes From the Kemper Family Kitchen 4 russet potatoes, sliced into 1/4 inch slices 1 onion, sliced into rings salt and pepper to taste 3 tablespoons butter 3 tablespoons all-purpose flour 1/2 teaspoon salt 2 cups milk 1 1/2 cups shredded Cheddar cheese Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.

Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.

Bake 1 1/2 hours in the preheated oven.

Snacks for Santa

Cookies and more

Pumpkin Chocolate Chip Cookies From the Starling Family Kitchen 1 cup (2 sticks) unsalted butter, softened 1 cup light brown sugar 1 teaspoon vanilla extract 3 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves Nonstick cooking spray or parchment paper

1 cup white sugar 2 large eggs 1 cup canned pumpkin puree 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 cups (12-ounce bag) milk chocolate chips, not semisweet

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy.

Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree.

In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.

Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges.

Remove the cookie sheets from the oven and let them rest for 2 minutes.

Take the cookies off with a spatula and cool them on wire racks.

Ultimate Sugar Cookies From the Erbs Family Kitchen 2 3/4 cups all-purpose flour 1 tsp baking soda 1/2 tsp baking powder 1 cup butter, softened 1 1/2 cups white sugar 1 egg 1 tsp vanilla extract Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.

Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Saltine Toffee

From the Rizzo Family Kitchen 1.5 sleeves of saltine crackers 1 stick (4 oz) butter 1 cup packed brown sugar 2 cups chocolate chips Preheat the oven to 350 degrees.

Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

Arrange the crackers in a single layer on the baking sheet so that there are no empty spaces in between them.

Crush any remaining crackers into small crumbs and set aside for now.

Place the butter and brown sugar in a small saucepan over medium-high heat.

Stir while the butter melts, and bring the mixture to a rolling boil.

Once boiling, carefully pour the sugar-butter mixture over the crackers on the baking sheet in an even layer, trying to cover most of the crackers.

If you miss some spots, don’t worry as the toffee will spread in the oven.

Bake the toffee crackers at 350 degrees for five minutes, until the toffee is bubbling all over.

Carefully remove the pan from the oven and allow to cool for one minute.

Sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt.

Once softened, use an offset spatula or knife to spread the melted chocolate over the entire surface of the toffee in an even layer.

While the chocolate is still sticky, sprinkle the top with the reserved crushed crackers.

Refrigerate the pan to set the toffee and chocolate for about 30 minutes.

Once set, break into small uneven pieces by hand, and enjoy!

Store uneaten saltine toffee in an airtight container for up to a week.

Christmas Fudge

From the Cathcart Family Kitchen Butter, for greasing the pan1 cup light brown sugar 1 (14-ounce) can sweetened condensed milk 2 teaspoons ground cinnamon 1 teaspoon pure vanilla extract 1 pound (about 2 cups) bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli) see Cook’s Note 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature Kosher or flake salt, optional Butter the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, about 14-inches long and 7-inches wide, allowing the excess to overhang the sides. Set aside.

In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). Using a spatula, scrape the mixture into the prepared pan and smooth the top. Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm.

Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.

Cook’s Note: The fudge can also be made using 1 pound (about 2 1/2 cups) of semisweet chocolate chips.

Brought to you by Samantha Smith and the Trinity Press Staff