recipe book 2025 2025
Contents i
About
ii
Drinks
iii
Sides
iv
Meals
v
Desserts
chapter i
About This recipe book is a celebration of the people behind Geskus. Every recipe shared in these pages comes from our employees and reflects their favorite foods, drinks, traditions, and comfort meals. It’s our way of showing a little more of who we are beyond our work—sharing the flavors that inspire us, bring us together, and feel like home. We hope this cookbook brings people together, sparks new traditions, and offers a warm glimpse into the heart of the Geskus team. Please enjoy these recipes and photos from this years key events.
chapter ii
Drinks
Ponche Dominicano (Dominican Eggnog) Submitted by Odette Pinales
This recipe was actually inspired by one of the cans of a carnation evaporated milk that my mom saw and tried when she was younger and lived back in the Dominican Republic. This recipe has been hand-down the BEST eggnog I have ever tried and my family says the same. It’s super creamy, the crunchiness of the almond is just the right amount without being too overpowering, and the Amaretto doesn't overpower the flavor of everything else but, instead, balances it. Take it from a person who doesn’t like to drink. My mom usually makes this around Thanksgiving/Christmas time, but usually veered more towards Christmas time. It is perfect for when we (again) get together around that time as a whole family to remember Jesus’ birth and to just be together, cozy at somebody’s house. My mother tends to do two versions- one with the Amaretto and one without for the little ones and those who are not into alcohol (10/10 on both versions, in my opinion).
Ingredients: 4 cans of Carnation Evaporated Milk 1 can of Condensed Milk 1 cinnamon stick 1 teaspoon of cornstarch A pinch of salt 1 teaspoon Nutmeg
4 egg yolks 1 cup of ground almonds (can buy already ground or do it at home with regular whole almonds- check the notes at the bottom for more info) (Optional) ½ cup Amaretto
Instructions: 1
On a medium sized pot or whatever pot you have, over mediumhigh heat, join the evaporated milk, condensed milk, cinnamon stick, salt, nutmeg, egg yolks, and cornstarch. Stir constantly until it thickens (VERY IMPORTANT because you don’t want clumps in your drink). When it is about to boil (takes about 20 mins on our stove but each stove is different so I would just go by the eye), turn the heat off and set to side to cool off (make sure it completely cools off before the next step).
2
Then, strain the mixture into another bowl and add the amaretto and almonds. Stir until well incorporated. Then, pour it in a glass bottle and let cool in the fridge until cold enough to drink and enjoy!
Notes: If you don’t have already ground almonds but regular whole or halve ones, add about a cup or so to a blender and blend on high until it is nicely crushed- almost like dust. This also adds a bit more crunch (because of the skin) that the store-bought doesn’t bring ;) You can also play around with the almond portion and the Amaretto as some people prefer not to have the almonds in there.
Gram’s Punch Submitted by Maddelyn Bennett
I remember having this punch as a kid and I would always look forward to it on our way to Easter, 4th of July parties, cookouts, or any birthday party we’d have at Gram’s house. This punch reminds me of summer days by the pool surrounded by family. Now, my cousin has been passed the torch as host of the family and she makes it at every event. It’s very sweet! Sometimes I’ll cut my glass with a splash of seltzer to reduce sweetness. Easily doubled, and have another bottle of soda on hand for refills!
Ingredients: 1 can frozen lemon lime concentrate ½ can frozen orange juice concentrate
Directions: 1
Thaw concentrates and pour into a bundt pan, mix and add orange slices for presentation. Refreeze.
2
Add to a punch bowl and pour 7Up over mixture, serve immediately
3
I’ve also made this in a beverage dispenser by refreezing concentrates in solo cups instead of bundt pan.
2 liter 7 Up 1 orange cut into slices (optional)
chapter iii
Sides
Slow Cooker Chicken Stock Submitted by Erin Flagg
I make this because it is so easy and cheap that it just feels wrong not to. I make chicken stock and then have ramen for the rest of the week. It’s super easy to turn this into either a miso or shoyu broth. Using real bones is a great way to stay healthy during the flu season. This is one of those recipes that really pronounces the effect of food as medicine, adding herbs, garlic, ginger, peppercorns, honey or other vitamin rich aromatic will enhance the medicinal effects. I typically get a rotisserie chicken (the ones from market basket are the best but just make sure you pick something decently seasoned) and then separate skins and bones from the meat and keep the meat for either salads or sandwiches or curry and keep the skin, bones and cartilage for stock. In addition, I keep a Tupperware container in my freezer that is for bone discard, every time I have chicken wings or thighs I throw the bones in the freezer rather than the trash and save them for stock. The more bones the better. This can also be done with bones from any animal just make sure you include some cut of cartilage and fat. I throw in whatever I have on hand and usually let this simmer for 2 whole days and by the end of that the bones fall apart like the texture of a soggy cookie, if you get the bones to this point they are a very nutrient rich addition to your pets food, but if you notice any sharp parts at all just toss them.
Must have Ingredients: Rotisserie chicken Salt Water Optional Ingredients: Hearty herbs (rosemary, bay leaf, thyme) Whole cloves Garlic (whole, peeled) Shallot (whole, peeled) Whole peppercorns Fennel bulb Carrot Celery
Instructions: 1
Pick the chicken carcass clean, set the meat aside. Put the carcass- bones, cartilage and skins - in the crock pot. Add other stuff if you want. Add a generous pinch of salt.
2 Fill crock pot with water to its maximum capacity. Give it a stir and put it on low. Cook for a minimum of 6 and up to 48 hours, no need to stir or vent lid just let it go. 3 Strain with a fine mesh strainer. Don’t discard the fat it’s good for your skin and brain and it carries a lot of flavor.
Ginger (fresh sliced or crystallized) Red onion (quartered, peeled) Parsley or tender herbs (at end, blanche just before straining) Hot honey (at end) Miso paste (at end for miso broth) Soy and mirin (at end for shoyu broth)
Note: If you freeze this do so in plastic or metal, do not freeze in glass.
My husband’s Holiday Bechamel Mac and Cheese Submitted by Nicole Boyd
Ingredients:
3
Meanwhile, in a separate pan, heat the milk until it is just about to boil.
4
Combine by gradually adding the hot milk to the butter-flour mixture, one cup at a time, whisking continuously to ensure the sauce remains very smooth and no lumps form.
5
Bring the entire mixture to a boil, stirring constantly. Continue to cook for approximately 10 minutes, or until the sauce has thickened significantly.
6
Add Cabot Seriously or Extra Sharp cheese (shredding over the pot) to taste.
7
Remove the saucepan from the heat. Add to boiled macaroni in casserole dish. Shred Cabot cheddar into macaroni and stir.
8
Shred Cabot cheese over all of the macaroni. Lightly cover with breadcrumbs, then add shredded cheese lightly over the breadcrumbs. Bake for approximately 25 minutes at 350 degrees.
1 box of elbow macaroni 5 tablespoons unsalted butter 4 tablespoons allpurpose flour 3 cups whole milk 2 teaspoons kosher salt 2 or 3 cups Cabot Seriously or Extra Sharp cheese (shredding over the pot) to taste. Bread crumbs to cover top Directions: 1
In a medium saucepan, heat the butter over medium heat until it is melted.
2 Make the roux by adding the flour to the melted butter, whisk continuously until smooth. Cook this mixture gently over medium heat until it becomes a light goldenbrown color, which usually takes about 6 to 7 minutes.
Sicilian Rice Balls (Arancini) Submitted by Stephen Marino
Filling Ingredients: 1 cup meat sauce (homemade is best)
Risotto Instructions: 1 2
3 oz cooked peas (optional but highly recommended)
3
Add stock gradually, stirring constantly until al dente.
4
Season (add salt to taste if needed), cool completely, then mix in the egg.
5
Refrigerate 4 hours or overnight.
Risotto Ingredients: 3 Tbsp olive oil
Heat oil; add rice and stir 1–2 minutes. Add wine; stir until absorbed.
4 oz white wine
Arancini Instructions: 30 oz vegetable stock
1
½ tsp salt 1 egg 2 cups Arborio or Carnaroli rice Breading Ingredients:
2 3
4
½ cup flour 2 eggs, beaten
Flatten a portion of rice in your palm. Add meat sauce, mozzarella (optional), and peas. Close rice around filling to form a ball. (but don’t make it too thin, or the filling will ooze out.) Coat: flour → egg → breadcrumbs. Repeat until all are formed
Frying Instructions: 1 cup breadcrumbs
1
24 oz oil for frying 2 3
Heat oil until very hot. (use a deep fryer pot or wok) Fry arancini, turning until evenly golden. Drain on paper towels.
Note: If serving immediately, fry for a few minutes, so the cheese will melt in the center. If you’d like to serve them at a later time, remove them quickly after just browning; then, just before serving, place them on a baking sheet and re-heat in the oven at 400ºF for 5 to 10 minutes.
chapter iv
Meals
Crispy Baked Chicken Thighs Submitted by Renee Bruno
The most amazing oven baked chicken thighs! An easy go-to for a quick weeknight dinner, this has been on the Bruno dinner rotation for years. Ingredients:
Directions:
6-8 chicken thighs, skin-on, bone-in
1
3-4 large russet potatoes, peeled & each cut into 4 long wedges
2 3
Arrange the chicken thighs on the prepared baking sheet and brush the olive oil both under and on top of the skin.
4
Rub the seasoning blend both under and on top of the skin.
5
Drizzle more olive oil on top of the seasoned pieces for extra crispy skin or spray tops with an oil spray.
6
Arrange the potatoes around the chicken in the pan and brush them with olive oil and sprinkle with salt & pepper to taste.
7
To create extra juices, pour a little water in the pan being careful not to pour directly over the chicken or else the seasoning will come off.
8
Bake uncovered for approx. 45 minutes or until desired crispiness. 1/2 way through baking time check to see if the pan is dry of water and add more if necessary.
2 tbsp olive oil Spice Blend: 2 tsp salt 2 tsp garlic powder 2 tsp onion powder 2 tsp Italian seasoning 1 tsp black pepper 1 tsp paprika
Preheat oven to 400. Line a large baking sheet with foil for easy cleanup. Prepare the spice blend in a small bowl, set aside.
Slow Cooker Cuban Pork Submitted by Claudia Tobon
This is a staple in our home. It is the perfect stick to your ribs, warm your belly meal. We have this with a side of white rice and any veggie although our go to is ripe plantains. Good news for the cooks in the house is that it is throw everything in the slow cooker and forget it but you can cook it in the oven in a Dutch oven too. Plenty of leftovers for Cuban sandwiches later in the week. This recipe easily serves 6
Ingredients: 2 tablespoons extravirgin olive oil
Directions: 1
Mix the oil, salt, cumin, oregano, black pepper, red pepper, garlic, lime juice and orange juice in a small bowl.
2
Make slits in the pork with a paring knife and rub liberally all over with the oil mixture.
3
Place the pork in a slow cooker and top with the remaining marinade. Cover and cook on low until tender, flipping once halfway through, about 6 hours. If using a conventional oven, cook at 350 degrees for 2.5-3 hours until the pork shreds easily, flipping once halfway through.
4
Remove from the slow cooker and let cool slightly. Shred with 2 forks. Set the pork aside and keep warm in the cooking liquid.
1 tablespoon kosher salt 2 teaspoons ground cumin 2 teaspoons dried oregano 1 teaspoon ground black pepper ¼ teaspoon crushed red pepper 3 to 4 cloves garlic, minced Juice of 1 lime (2 tablespoons) Juice of 1 orange (2 tablespoons) 3 to 3 1/2-pound boneless pork shoulder
Beef Pot Roast & Gravy Submitted by Renee Bruno
You'll have great leftovers all week with this recipe. And the gravy is the best part!! Enjoy:)
Ingredients: 1 teaspoon olive oil
Directions: 1
Take the beef roast out of refrigerator and bring to room temperature, about 30 minutes, before cooking.
2
Preheat oven to 325. Heat oil in a large (5-7 quart), heavy dutch oven pot over medium high heat until hot.
3
Place meat in pot and cook, without turning, until bottom is well browned. Using tongs, turn meat and brown on all sides.
4
Push meat to the side of pan, add the onion, and lightly brown. Stir in the bay leaf and set the meat on top of the onion mixture.
5
Scatter the potatoes and carrots around the meat. Sprinkle with salt and pepper. Cover the pot and roast in oven for 30 minutes at 325.
3 ½ pounds beef chuck roast 1 large yellow onion , peeled and cut into wedges 1 bay leaf 3 large potatoes , peeled and cut into 1 inch chunks 5-6 large carrots , peeled and cut into 2 inch pieces Salt and pepper, to taste
Gravy Ingredients: pan drippings
canned beef broth
Directions: 1
Pour the roast drippings through a fine mesh colander to remove the solids
2
You will need approx 3 cups of drippings so add some canned beef broth to the drippings if necessary.
3
Transfer the drippings to a skillet and whisk in ¼ cups flour, ¼ tsp salt, and ¼ tsp black pepper.
4
Bring the gravy to a boil, frequently stirring until it thickens.
5
Add a few drops of Gravy Master for flavor and to darken up the gravy if you'd like.
6
Remove from heat and serve over the roast/vegetable servings.
¼ cup flour
¼ tsp salt
¼ tsp black pepper
Optional: Gravy Master
Notes: No extra liquid is needed in the recipe, as the roast will produce its own while cooking. Let the roast and gravy cool a bit on the counter before storing the leftovers in the fridge. Leftovers are even better the next day and into the week! To reheat: Slice the meat and place in a baking dish, cover with leftover gravy, cover the dish and reheat in a preheated oven at 325.
Chicken Piccata Submitted by Renee Bruno
Ingredients: 4 boneless, skinless, chicken breasts Salt/pepper All purpose flour, for dredging the chicken 2 tbsp oil, grapeseed preferred or vegetable oil 1 tbsp capers, drained ½ cup white wine (if you don’t have wine, you can substitute chicken broth) ½ cup fresh lemon juice, or from a bottle if that is easier ½ cup water 3 tbsp unsalted butter 2 tbsp parsley Directions: 1 Cut breasts in half and then slice those halves lengthwise so that you have thin chicken pieces. If any pieces are thick, then put then in a plastic bag and pound them thin. 2 Put flour (around a cup) on a plate or piece of wax paper and add salt/pepper to the flour.
3 4
Dredge the chicken in the flour. Heat the oil and a little butter in a large skillet, and once hot add the floured pieces of chicken. You will probably have to cook these in batches. Cook until browned, approx. 5 minutes but that all depends on how thick the pieces are. (they’ll be cooking more in the liquid at the end, so it’s OK if they are not yet cooked all the way through) 5 Remove the cooked chicken from the pan. 6 Using the same pan with the pan drippings, cook the drained capers for about 30 seconds, pressing them with a fork to release the flavor. 7 Pour the white wine into the skillet and scrape up all the browned bits in the pan. Simmer the wine for approx. 2 minutes. 8 Stir in the lemon juice, water, and 3 tbsp butter. Simmer for approx. 2 minutes and stir continuously until the sauce thickens a bit. 9 Reduce heat and stir in the parsley. 10 Return the chicken to the sauce and spoon the sauce over the chicken. Cover and simmer on low until the chicken is completely heated/cooked through.
Super Yummy Chicken Submitted by Matthew Cassidy
French Fries Ingredients:
3 chicken breasts
Instructions:
1
Melt 3 tablespoons of butter in a saucepan.
Salt and black pepper 2
side in a criss- cross pattern.
Flour
Salt and pepper to taste on top and rub.
4 tablespoons butter 3 3 cloves garlic 1 tablespoon soy sauce
Slice chicken breasts on one
Dredge chicken breasts in flour.
4
Add to pan and fry - cook until brown on both sides. Check temperature - 165 degrees
2 tablespoons honey 1 tablespoon vinegar
when completely cooked. 5
Add 1 tablespoon of butter, garlic, soy sauce, honey, and vinegar into the middle of the pan. Spoon over chicken breasts. Cook about 5 minutes.
Buttermilk Chicken Tendies & Fries Submitted by Matthew Terrio
This was a classic in the Terrio household when I was a kid. I took the recipe from my mom and it is always a hit! Nothing was better than coming home and hearing that chicken tenders were for dinner. The recipe might be simple, but the flavor is perfect! Chicken Tenders Ingredients: 2 Large Chicken Breasts or 2 Pounds Chicken Tenderloins 4C Seasoned Bread Crumbs with Pecorino Romano Cheese 2-3 eggs
The Night Before: 1
2
Cut your Chicken Breast into tenders, size is a personal choice but try to get 3-5 tenders per chicken. Put in a Ziploc bag with the 16oz's of Buttermilk. Leave in the fridge overnight
Cooking Tenders: 1
Scramble mix your eggs in a small bowl, in a separate bowl pour out your bread crumbs.
2
Remove your chicken breast from the buttermilk. And coat evenly in the seasoned bread crumbs. Dip the breaded chicken now into the egg and back into the breadcrumb, make sure to evenly coat the tenders.
16oz Buttermilk
3
4
In a frying pan fill it about halfway with vegetable oil and heat on medium heat.
5
Cook each tender until golden brown on both sides, check for an internal temp of 165. Remove from oil and place on a plate lined with paper towels.
French Fries Ingredients:
Idaho Russet Potatoes
Instructions:
1
Wash your potatoes and cut into even sized French Fries. Then rinse the fries a few times with water to get off a
Salt
lot of the starches. 2
Evenly coat your fries in corn starch.
3
In a fryer or Dutch Oven, bring oil to temp on medium heat and cook for 7-10 minutes.
4
Fries should come out golden brown with a nice crispy outside but soft inside.
5
Season your fries with Salt and Enjoy!
chapter iv
Desserts
Blueberry Muffins Submitted by Kathleen Clark
My boyfriend and I like to pick fresh fruit depending on the season and make sweet treats out of what we get. This recipe is a favorite in the summertime when we go blueberry picking, as we usually collect a bunch and make fresh blueberry treats all summer long. Muffin Ingredients: 1 ½ cups all-purpose flour
Directions: 1
Preheat the oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper liners.
2
To make the muffins: Whisk flour, sugar, baking powder, and salt together in a large bowl.
3
Pour oil into a small liquid measuring cup. Add egg and enough milk to reach the 1cup mark; stir until combined.
4
Pour into flour mixture and mix just until batter is combined. Fold in blueberries; set batter aside.
5
To make the crumb topping: Combine sugar, flour, butter, and cinnamon in a small bowl. Mix with a fork until crumbly.
6
Spoon batter into the prepared muffin cups, filling right to the top. Sprinkle with crumb topping.
7
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Let cool for 15 minutes, enjoy!
¾ cup white sugar 2 teaspoons baking powder ½ teaspoon salt ⅓ cup vegetable oil 1 large egg ⅓ cup milk, or more as needed 1½ cup fresh blueberries Crumb Ingredients: ½ cup white sugar ⅓ cup all-purpose flour ¼ cup butter, cubed 1 ½ teaspoons ground cinnamon
Little Treat Submitted by Molly Frackleton
I saw something similar on tiktok/instagram last year and since earlier this year I've been making it as a healthy option for a dessert or a sweet treat! (i guess i wont gatekeep this one). This entire treat is based on how much you want with each ingredient. Muffin Ingredients: Frozen Tru Fru of your choice, I prefer the milk chocolate strawberries
Directions: 1
Cut strawberries into halves depending on how large or small they are, (some are small enough that they are bite sized, and some are large enough they need to be cut into 4ths.) and put them into a bowl. I always cut the strawberries first to make the right fruit to yogurt ratio.
2
Pour the yogurt right over the strawberries until there's just a little more yogurt than fruit
3
Use one cup of the dessert pearls, but squish them up first so they separate because I find they are always frozen together in a cylinder.
4
Mix everything together until the pearls are evenly dispersed and the strawberries are coated with yogurt nicely.
5
ENJOY YOUR TASTY LITTLE TREAT!!!
Yogurt of your choice, I prefer Vanilla For more texture, the Natures Premium Dessert Pearls cookies and cream is an optional addition
Chocolate Chip Pudding Cookies Submitted by Matthew Cassidy
Super soft chocolate chip cookies, stay slightly crispy on the outside, soft in the middle and stay that way even after they are bagged.
Ingredients:
2 ¼ cups all purpose flour spooned and leveled
¼ cup granulated sugar
1 teaspoon baking soda
1 (3.4-ounce) package instant vanilla pudding
½ teaspoon salt 1 cup unsalted butter, softened to room temperature (vegan butter works too)
mix 2 large eggs room temperature 1 teaspoon vanilla extract 2 cups semi-sweet chocolate chips
¾ cup light brown sugar packed
Directions:
1
Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
2
In a medium bowl, whisk together flour, baking soda and salt and set aside. In a separate bowl with a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and white sugar on high speed until light and creamy, at least 3 minutes. Do not skip this step.
3
Add the dry pudding mix, vanilla and eggs and beat on high for 2-3 minutes, until light and fluffy.
4
Slowly add half of the dry ingredients to the wet ingredients and turn the mixer on low speed to start so the flour doesn't get everywhere. Turn the mixer up to high speed and mix until combined. Add the rest of the dry ingredients and repeat until dough is just combined.
5
Stir in the chocolate chips with a rubber spatula until incorporated.
6
7
Use a large cookie scoop or 1/4 cup measuring cup to drop the cookie dough balls onto the prepared baking sheet. Bake for 10-12 minutes, or until slightly golden and just set on the top.
Allow to cool on the baking sheet for two minutes then transfer to a baking rack to cool completely.
Notes:
How to freeze the dough: roll the dough into balls then freeze on a baking sheet. Once they’re frozen solid, transfer to a plastic bag and freezer for up to 6 months. Bake from frozen for 1-2 minutes longer. How to freeze baked cookies: Allow to cool completely then store in an air tight container in the freezer for up to 3 months. Thaw at room temp then warm up in the microwave or oven.
Easy Chocolate Eclair Cake Submitted by Heather Madore
This Chocolate Eclair Cake is my husband’s all-time favorite dessert. It’s the easiest thing in the world, no baking at all. Tastes just like a fancy eclair, but without all the fuss. It’s been a potluck favorite for years and every time I make it there’s never a crumb left. You’ll love how simple it is! Ingredients: 2 packages instant vanilla pudding mix 3 ½ cups milk
Directions: 1
In a medium bowl, whisk together pudding mix and milk until smooth. Fold in whipped topping.
2
Line bottom of a 9-inch x 13inch pan with a single layer of graham crackers, breaking some if necessary to fill the layer. Pour half the pudding mixture over the crackers and spread evenly.
3
Top with another layer of crackers. Pour the remaining pudding mixture over the second layer of crackers and top with a third layer of crackers.
4
Carefully spread the frosting over the top layer of graham crackers. I warm my tub of prepared frosting in the microwave for 20 seconds, then stir. It spreads much easier.
5
Cover and refrigerate at least 8 hours or overnight. Serve chilled and store any leftovers covered in the refrigerator.
1 (8-ounce) container whipped topping thawed 1 box graham crackers 1 can dark chocolate frosting
Gluten Free PB & J Cookies Submitted by Tifani Lilley
I came up with this recipe because my sister has really bad Celiac disease and I wanted to make a dessert she could eat for our family gatherings that was gluten free but didn't taste like cardboard! These definitely fit the bill.
Ingredients: 1 cup peanut butter
Instructions: 1
Mix all dry ingredients in a bowl, mix all wet ingredients in separate bowl, then combine all ingredients together
2
Roll 1 inch balls and place on nonstick cookie sheet, press each ball gently with back of spoon
3
Bake at 350 12-14 minutes
1 cup brown sugar 1 egg 1 tsp vanilla 1 tsp baking soda Strawberry jam or jelly
4 Let cool for 5 minutes and press thumb into center of each cookie creating a hole (do not press through to bottom of cookie) 5
Spoon a half teaspoon of jam/jelly into thumb hole
6
Let cookies cool to room temperature and serve
Peanut Butter Swirl Bars Submitted by Kathy Pelkey
Here are two recipes passed down from the two most influential women in my life; my Mom and my Mother-in -law. Both recipes are family favorites and are always included in our batches of Holiday treats. One has passed on but the other is going strong at 83 and still making amazing baked goodies. I've made the peanut butter swirl bars for our office get-togethers in the past and they've been a big hit.
Ingredients: ½ C crunchy peanut butter ⅓ C softened butter
Instructions: 1
Preheat oven to 350°. Combine first 4 ingredients in bowl, mix until creamy.
¾ C packed brown sugar
2 Gradually add eggs and vanilla.
¾ C reg. Granulated sugar
3 In small bowl, combine flour, baking powder and salt, then blend into peanut butter mixture.
2 eggs 1 tsp vanilla 1 C flour
4 Spread into greased 9x13 baking pan. Sprinkle with bits.
1 tsp baking powder ¼ tsp salt 12oz pkg semi-sweet chocolate bits
5 Put in oven for 5 minutes. Remove and swirl bits with knife. 6 Return to oven for 25-30 minutes. Let cool, then cut into bars.
Tea Cakes Submitted by Kathy Pelkey
Ingredients: 1C softened butter ½ C confectioners sugar 2 ¼ C flour ⅔ C chopped walnuts or pecans 1 tsp vanilla Add another ¼ to ½ C confectioners sugar in a bowl for later.
Instructions: 1
Preheat oven to 350°. Cream butter and sugar, then add flour.
2 Work (mix) with hands the old fashioned way or use a spoon until mixed well, then add nuts and vanilla. Work/mix again until all combined. 3 Roll into balls and place on cookie sheet. Bake for 14-17 minutes. 4 Roll in confectioners sugar while hot and again after they are cooled.
Lemon Blueberry Muffins Submitted by Aimee Arsenault
My mom made these every Christmas morning. My older brother, sister, and I would wake up to the smell of these amazing muffins baking. When I had a family of my own, I started the same tradition. But once we had three little ones all waking up at the most ungodly hours, I made mine on Christmas Eve and warmed them in the oven in the morning. Now that my kids are grown, and having all three of them home is a blessing, I bake them fresh again on Christmas morning. Ingredients: 1 ½ cups sugar 1 cup plain or lemon yogurt 2 eggs
Instructions: 1 Preheat oven to 425 F. Prepare muffin tins by lining with paper cups or spray with non-stick spray.
½ cup vegetable or light olive oil
2 In a large bowl whisk together sugar, yogurt, eggs, oil, vanilla, lemon rind and lemon juice.
1 tsp pure vanilla extract
3 Mix flour, baking powder and salt in a separate bowl. Add to wet ingredients. Stir just until combined. Do not over mix.
1 heaping tsp grated lemon rind juice of half a lemon 3 cups flour 2 tsp baking powder 1 tsp salt 2 cups fresh blueberries or frozen blueberries unthawed course sugar (optional)
4 Dust blueberries with 2 tablespoons of flour and gently fold them into batter. 5 Scoop into prepared muffin tins and sprinkle with course sugar (optional). 6 Bake for 5 minutes at 425 F. Turn heat down to 375 F and continue baking for 15 minutes or until toothpick inserted in center of muffin comes out clean. 7 Cool for a few minutes on wire rack before removing from pan.
Mini Cherry Cheesecakes Submitted by Jean Marc Cormier
This recipe was my grandmother’s pride and joy. As a little boy, I’d sit and watch her whip up these tiny cheesecakes like she was hosting her own holiday cooking show. Anytime I saw the ingredients sitting on the counter, I knew magic was about to happen because of course the eggs and Philadelphia cream cheese had to be room temperature. If they weren’t, trust me, she’d let the whole neighborhood know. I’d watch her toss everything into her KitchenAid like a pro, and without fail she’d hand me one of the beaters to taste the cream cheese mix. Honestly, that was the real reason I stuck around. They were always topped with cherry pie filling, because apparently that’s the law. Every time I bake these now, I’m instantly transported back to her kitchen, usually right to the moment she told me not to touch anything and I touched everything anyway. Don’t be fooled by their size. These little cheesecakes pack enough flavor to knock the holiday socks right off your feet. I call them bite size, but feel free to take two bites if you’re feeling fancy. Enjoy the recipe and Happy Holidays!
Ingredients:
Instructions:
2 packages (8 ounces each) Philadelphia cream cheese
1 Mix all ingredients at room temperature in a mixer or blender.
2 eggs, added one at a time
2 Line a muffin tin with muffin liners and place one Nilla Wafer in each liner to use as the crust.
1 teaspoon vanilla ¾ cup sugar 1 can cherry pie topping Nilla Wafer cookies
3 Add a heaping teaspoon of the cheesecake mix to each muffin liner. Bake in the oven at 325 degrees for 10 to 12 minutes. 4 Let cool completely and top each cheesecake with a few cherries. Enjoy.
Family Favorite Muffins Submitted by Paola Fabiano
I have been making this recipe for 30 years for my family. I got it from a cooking magazine and tweaked it over the years to something we love. My husband likes these muffins cooked with crystal sugar on top and a few extra minutes in the oven to make them a little crunchier! Dry Ingredients:
Wet Ingredients:
2 cu flour
½ cu oil
¾ cu sugar
3 eggs
1 tbsp + 1 tsp baking powder
1 tsp vanilla
1 tsp salt
1 cu milk
Mix-in ideas: Chopped apples and walnuts Smashed ripe banana 1 cup blueberries + lemon zest 1 cup cranberries + orange zest 1 cup mini chocolate chips 1 cup mixed berries Shredded carrot, raisins and cinnamon
For apple muffins, sub apple juice For cranberry orange muffin sub orange juice For chocolate muffins sub melted squares of bittersweet chocolate in milk
Topping Ideas: Crystal sugar Dash of cinnamon Drizzle of powdered sugar frosting Strudel topping made with chopped walnuts, 1/2 cup oats, 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup melted butter dropped in clumps over muffins before baking! Instructions: 1
Mix dry ingredients
2
Add favorite add-in’s
3
Add wet ingredients all at once
4 Mix gently until all incorporated but do not overmix. 5
Add toppings if desired
6
Bake at 375 deg F for 20-25 minutes or until a toothpick inserted in middle comes out clean. Buon appetito