6 minute read
What’s Cookin’
Snowballs
Ingredients
1 cup butter ½ cup confectioners’ sugar ¼ tsp salt 1 tsp vanilla extract 2 ¼ cups all-purpose flour 1 cup chopped pecans 1/3 cup confectioners’ sugar for dusting, or as needed ¼ cup finely crushed peppermint candy canes (optional)
Directions
Step 1: Preheat oven to 350 degrees.
Step 2: Cream the butter with 1/2 cup of the confectioners’ sugar and the vanilla. Mix in the flour, pecans, and salt.
Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.
Step 3: Bake in preheated oven until bottoms are golden, about 15 minutes. Do not allow these cookies to get too brown: it’s better to undercook them than to overcook them. While cookies are still hot, roll them in confectioners’ sugar.
Once they have cooled, roll them in confectioners’ sugar once more.
Bakers Tip:
To keep bread warm, place a sheet of aluminum foil under a cloth napkin in the bread basket.
Ingredients
1 (10 oz) pkg frozen chopped spinach, thawed and drained 2 cups dry bread stuffing mix 3 eggs, beaten ¼ cup grated Parmesan cheese ½ onion, chopped 2 Tbs melted butter ¼ cup shredded Cheddar cheese
Directions
Step 1: In a large bowl, mix together chopped spinach, dry bread stuffing mix, eggs, Parmesan cheese, onion, butter and Cheddar cheese. Cover and chill in the refrigerator approximately 30 minutes.
Step 2: Drop the mixture by rounded spoonful onto a lightly greased large baking sheet. Place baking sheet in the freezer approximately 1 hour.
Step 3: When ready to bake, allow the balls to partially thaw, about 30 minutes.
Step 5: Bake the balls in the preheated oven 20 to 25 minutes, or until lightly browned.
Festive Olive and Cheese Appetizer
Ingredients
24 sprigs fresh rosemary 12 oz marinated mozzarella balls, drained ½ cup pitted Castelvetrano olives, rinsed and dried ¼ cup pitted Kalamata olives, rinsed and drained ¼ cup sugar plum tomatoes toothpicks
Directions
Step 1: Cut rosemary sprigs and arrange into a 10-inch wreath.
Start by placing 1 sprig at a 45-degree angle with the tip facing outwards. Continue adding sprigs in the same direction until you have formed a full circle.
Step 2: Arrange clusters of mozzarella balls, olives, and tomatoes over the rosemary. Serve with toothpicks on the side.
Bakers Tip:
For moist colorful stuffing, add one diced unpeeled apple to your favorite dressing recipe
Ingredients
3 lbs ground beef chuck 1 (14 oz) can evaporated milk 1 (1 oz) pkg onion soup mix ¼ cup dry breadcrumbs, or as needed 1 Tbs Worcestershire sauce 2 cups ketchup 1 cup brown sugar ½ cup port wine 1 Tbs Worcestershire sauce
Directions
Step 1: Mix ground chuck, evaporated milk, onion soup mix, breadcrumbs, and 1 tablespoon Worcestershire sauce together in a bowl. Refrigerate for 1 hour. Form approximately 40 small meatballs and place on a baking sheet.
Step 2: Set the oven rack about 6 inches from the heat source and preheat the oven’s broiler.
Step 3: Broil meatballs until just browned, 2 to 3 minutes. Turn meatballs over and continue broiling until browned on other side, about 2 minutes more.
Step 4: Transfer meatballs to a slow cooker.
Step 5: Combine ketchup, brown sugar, port wine, and 1 tablespoon Worcestershire sauce in a saucepan over medium heat. Cook and stir until dissolved, about 2 minutes. Pour over the meatballs in the slow cooker. Cook on High until meatballs are no longer pink in the middle and the sauce is thick, at least 1 hour.
Ingredients
10 whole cloves 8 cardamom pods, lightly crushed 8 whole allspice berries 2 whole star anise pods 1 (64 fl oz) bottle apple cider 16 fl oz cranberry juice cocktail ¼ cup brown sugar 2 cinnamon sticks 4 1/8 inch piece fresh ginger, cut into thin slices 10 fl oz bourbon 10 2-inch strips orange peel Step 3: Pour 1 fluid ounce bourbon into each mug and top off with spiced cider. Rub the edge of each mug with orange peel and drop into the drink.
Directions
Step 1: Tie cloves, cardamom pods, allspice berries, and star anise together in a cheesecloth sachet.
Step 2: Combine apple cider, cranberry juice, and brown sugar together in a pot; bring to a simmer. Add cinnamon sticks,
DECEMBER
Dance WINTER DANCE SHOWCASE
December 1 | 7 p.m. Dance Theater, GPAC Free Admission
Art STUDIO ART, PHOTOGRAPHY, AND ANIMATION SENIOR EXHIBITION
December 2 -11 | Reception following Commencement Ceremony University Gallery Free Admission
COLLEGE OF ARTS & MEDIA FALL 2021
College of Arts & Media CAM ARTIST SERIES: HOLIDAY CONCERT FEATURING HOUSTON JAZZ ORCHESTRA WITH SINGER ANTHONY CACERES
December 2 & 3 | 7:30 p.m. Payne Concert Hall, GPAC
Art BFA SENIOR EXHIBITION V
December 2 - 4 Reception | December 2 | 6 p.m. Satellite Gallery Free Admission
Art ORGAN MEAT EXHIBITION
December 9 -11 Reception | TBD Satellite Gallery Free Admission UPCOMING JANUARY EVENT
Theatre & Musical Theatre CREATURE By Heidi Schreck January 20 - 22| 7:30 p.m. January 22 | Matinee | 2:00 p.m. Showcase Theatre, UTC
UNIVERSITY GALLERY
Dana G. Hoyt Fine Arts Building 1741 Bobby K. Marks Dr. Huntsville, TX 77304 Monday - Friday | 10 a.m. - 6 p.m. Saturday | 10 a.m. - 5 p.m.
SATELLITE GALLERY
1216 University Avenue Huntsville, TX 77304 Thursday - Friday | 12 p.m. - 5 p.m. Saturday | 10 a.m. - 2 p.m.
FOR TICKETS & INFORMATION shsutickets.com | tickets@shsu.edu | 936.294.2339 To view our full list of events, visit shsu.edu/CAM
Ingredients
cooking spray ½ cup dried porcini mushrooms 1 cup hot tap water ¾ cup all-purpose flour ¾ cup yellow cornmeal ¼ cup white sugar 1 tsp fine salt ½ tsp baking soda ¼ tsp freshly ground black pepper 1 pinch cayenne pepper, or to taste ½ cup unsalted butter 2 large eggs 1 cup buttermilk ¼ cup milk 1 (16 oz) pkg frozen corn, thawed and drained ¼ cup chopped green onions Step 1: Place mushrooms in a small bowl, cover with hot water, and allow to soak until mushrooms have softened, about 30 minutes. Remove mushrooms from the bowl, squeeze to drain, and chop finely.
Step 2: Preheat oven to 350 degrees. Grease a 9x13-inch baking dish with cooking spray.
Step 3: Whisk together flour, cornmeal, sugar, salt, baking soda, black pepper, and cayenne pepper in a large bowl.
Step 4: Melt butter in a large skillet over medium heat. Add chopped mushrooms and stir until lightly cooked and softened, 3 to 4 minutes. Remove from heat and allow to cool for 10 minutes.
Step 5: Stir eggs, buttermilk, and milk into flour mixture. Add mushroom mixture and corn; stir until well mixed. Fold in green onions. Transfer batter to the prepared baking dish and tap on a flat work surface 2 to 3 times to remove any air bubbles.
Step 6: Bake in the preheated oven until golden on top, 30 to 35 minutes. A paring knife inserted into the center should come out clean.
Coconut Cream Pie
Ingredients
1 (9 inch) pie shell, baked 1 (5 oz) pkg instant vanilla pudding mix 1 ½ cups milk 1 ½ cups flaked coconut 1 (8 oz) container frozen whipped topping, thawed
Directions
Step 1: In a large bowl, combine the pudding mix and milk until the pudding mixture thickens. Fold 1 cup of coconut and half of the nondairy whipped topping into the pudding.
Pour the combination into the prepared pie crust.
Step 2: Spread the remainder of the nondairy whipped topping on top of the pie. Sprinkle with the remainder of the coconut. Refrigerate, and serve chilled.
