Holiday Cookbook 2018

HOLIDAY

Cookbook November 3, 2018

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HOLIDAY COOKBOOK

SATURDAY, NOVEMBER 3, 2018

michigansthumb.com

Main Dishes & Casseroles Italian Chicken Bake

Chicken Broccoli Alfredo

2 cups cooked chicken, shredded or cut into small pieces 1 teaspoon dried basil 1 medium sized onion, chopped 2 cloves garlic, minced - or about 1/2 teaspoon garlic powder 1 box stuffing mix (6 oz.) your favorite flavor - chicken compliments the recipe best 1 can of tomatoes (14 oz.) - or about 1 1/2 cups fresh diced tomatoes 1/2 cup water 1 cup shredded mozzarella cheese Pre-heat your oven to 400 degrees. Combine the precooked chicken with the basil, onion, and garlic, and spread in the bottom of a 13 x 9 casserole dish. Sprinkle with the mozzarella cheese on top.

In a separate bowl, combine the stuffing mix along with the can of tomatoes (do not drain!), and 1/2 cup of water.

Stir until moist. Spread the stuffing mixture evenly on top of the chicken. Bake approximately 30-35 minute until the stuffing topping is crispy on top. The number of servings is dependent on how large the slices are made.

Sarah Behaeghe Caseville

8 oz. linguine 1 C broccoli florets 2 T butter 1 lb. chicken breast, cubed 1 can mushroom soup ½ C milk ½ C grated American cheese Salt and pepper to taste Cook linguine as directed.

Add broccoli the last four minutes of cooking time.

Drain.

Heat butter in a skillet. Add the chicken and cook until well browned and cooked through, stirring often.

Stir in soup, milk, cheese, salt and pepper. Add linguine mixture and cook until hot.

Serve with extra Parmesan cheese.

Geraldine Rutkowski Ubly Fresh Pork with Sweet

Easy Praline Sweet Potatoes 2 - 40 oz. cans of yams or sweet potatoes, drained(or 4 pounds fresh yams or sweet potatoes) cooked, peeled and sliced 1 T grated orange rind 2/3 C orange juice 2 tsp salt 1 tsp ginger Small pinch of mace, optional

Fresh ground pepper 1/2 stick melted butter 1/3 C brown sugar 2 tsp maple syrup 3 egg yolks Beat yams or sweet potatoes until smooth. Mix in remaining ingredients until light and fluffy. Pour into buttered 2-quart casserole.

Top with praline ingredients.

Bake at 350 degrees for 50 minutes or until golden brown and bubbly. Let stand 10 minutes before serving.

Cut pork loin filet into 3/4-to-1inch thick chops.

In large, nonstick skillet over medium heat, heat 1/2 tablespoon olive oil.

Cook half the pork chops 4-5 minutes on each side until internal temperature reaches 150 F. Remove pork chops from skillet and place on rimmed serving platter; cover to keep warm. Repeat with remaining olive oil and pork chops.

In same skillet, combine wine, vinegar and sugar. Bring Praline Topping to boil over medium-high 2/3 C brown sugar heat; cook 3-5 minutes until 1 stick butter, melted slightly thickened, or until 1 C (4 oz.) chopped pecans liquid is reduced to 1/4 cup.

1 tsp cinnamon Serve pork chops drizzled Carol Reno with wine reduction and Port Austin sprinkled with rosemary.

Balsamic-Red Wine Reduction

1 Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet 1 tablespoon olive oil, divided 1/3 cup dry red wine 3 tablespoons balsamic vinegar 2 tablespoons sugar 1 teaspoon chopped fresh rosemary

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Fresh Pork and Kalamata Flatbreads 1 Smithfield Roasted Garlic & Cracked Black Pepper Marinated Fresh Pork Tenderloin 1 tablespoon extra-virgin olive oil 1 can (13.8 ounces) refrigerated pizza crust dough 3/4 cup sliced sun-dried tomatoes in olive oil 1/2 cup sliced Kalamata olives, drained

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1 teaspoon crushed dried rosemary Cut pork tenderloin into 3/4-inch cubes.

Heat oven to 400 F. In large skillet over medium-high heat, heat olive oil. Stir-fry pork 8-10 minutes, or until well browned.

Unroll pizza dough and press onto greased sheet pan, about 18-by-13 inches; cut into six rectangles.

Drain tomatoes, reserving oil. Brush tops of flatbreads with sun-dried tomato oil, reserving about 1 tablespoon.

Top with pork, drained tomatoes, olives and rosemary, pressing into dough lightly with fingertips.

Bake 18-21 minutes until edges are golden brown.

Remove from oven. Drizzle remaining sun-dried tomato olive oil evenly over flatbreads; let stand on baking sheet 2 minutes before serving.

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HOLIDAY COOKBOOK

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SATURDAY, NOVEMBER 3, 2018

Appetizers, Dips Franklin Inn & Beverages motor lodge

Autumn Apple Dip

1 package cream cheese (8 oz.)

3/4 cup brown sugar 1 teaspoon vanilla 2 tablespoons caramel flavored creamer (or regular milk is fine if you don't have creamer) 1/4 cup peanut butter Combine all ingredients together and mix until smooth. Serve with apple slices and/or other fruit.

Sarah Behaeghe Caseville

Bourbon Hot Dogs

1 package of wieners, sliced in 10 bite sized pieces 1 C ketchup ½ C brown sugar ½ C bourbon Warm ketchup, sugar and bourbon in a pot. Pour mixture over hot dogs and bake uncovered for 1 ½ hours at 300 degrees, stirring occasionally.

This will get gooey.

Serve warm. One package of wieners will serve eight people.

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1 can corn (15 oz) 1 can tomatoes (14.5 oz) 1 can black beans (15.25 oz) 1 large onion, chopped 1/4 cup fresh chopped cilantro Drain the cans of tomatoes, black beans, and corn - you do not need the juice for the recipe. Combine all the

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ingredients in a bowl and mix well. You can serve immediately or refrigerate. It is delicious by itself as a salad, or as a topping for other salads or tacos! Makes approximately 8-12 servings, depending on size.

Sarah Behaeghe Caseville

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HOLIDAY COOKBOOK

SATURDAY, NOVEMBER 3, 2018

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Breads & Coffee Cakes

Easy Cinnamon Apple Walnut Pull-Apart (Monkey Bread)

2 cans of cinnamon rolls (17.5 oz.)

2 large apples, chopped 1/2 cup brown sugar 1 1/2 teaspoons apple pie spice or just cinnamon is fine if that is all you have 1/3 cup chopped walnuts 1/4 cup melted butter *I use a circular bundt cake pan, but you could probably use any baking dish.* Pre-heat the oven to 350

HARD CANDY Ingredients 2 cups sugar 2/3 cup light corn syrup 3/4 cup water 1 dram Lorann Cinnamon Flavoring Lorann Food Coloring Powdered sugar (optional) Preparation Mix first three ingredients in a large saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring, until temperature reaches 310o degrees F or until drops of syrup form hard, brittle threads in cold water. Remove from heat.

After boiling has ceased, stir in flavoring and coloring. Pour onto lightly greased cookie sheet. Cook and break into pieces. Dust with powdered sugar, if desired. Store in airtight containers. Makes 2 pounds.

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degrees. Combine the sugar and spice/cinnamon in a bowl.

Reserve 1/2 of the mixture and combine the other half with the apples and walnuts.

Spoon a small portion (about 1/3) of the apple mixture into the bottom of the bundt pan.

Open the cans of cinnamon rolls and set the icing aside for later. Cut each roll into fourths. Roll/dip each dough piece into the reserved cinnamon sugar, and then layer half of the pieces on top of the apples in the bundt pan.

Now place another 1/3 of the apple mixture on top. Repeat with the remaining dough pieces and apple mixture.

Pour the melted butter evenly around the top. Bake for 4050 minutes, until the top is golden brown. After you take it out of the oven, let it cool for about 10 minutes or so before flipping the pan upside down onto a serving plate. You may need to use a knife around the edges in order to loosen the bread so it slides out smoothly.

Drizzle the icing packets over the top of the hot bread.

Sarah Behaeghe Caseville

Roasted Banana Coffee Cake 3 tablespoons dark brown sugar 8 tablespoons (1 stick) unsalted butter, melted and cooled, plus 1 tablespoon at room temperature for the pan 2 tablespoons granulated sugar 2 bananas 3⁄4 cup chopped pecans

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1 teaspoon ground cinnamon 11⁄2 cups unbleached all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1⁄4 teaspoon freshly grated nutmeg 1 cup granulated sugar 2 large eggs, lightly beaten 1⁄4 cup sour cream 1 teaspoon pure vanilla extract Preheat the oven to 350 F. Butter a 9-inch round cake pan with the 1 tablespoon room temperature butter and dust with the granulated sugar and tip out any excess.

Place the bananas on a small rimmed baking sheet and roast for 15 minutes.

Remove and set aside to cool.

In a small bowl, combine the pecans, brown sugar and cinnamon. Set aside.

Sift the flour, baking soda, baking powder, and nutmeg through a fine-mesh strainer into a medium bowl.

In the bowl of a stand

mixer fitted with the paddle attachment, beat together the butter and sugar on low speed until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl with a spatula, then add the roasted bananas, sour cream and vanilla. Beat until incorporated.

With the mixer running on low speed, spoon in the flour mixture and mix until just combined.

Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle evenly with the pecan topping. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean with a few crumbs attached.

Let cool for 10 minutes before slicing and serving.

HOLIDAY COOKBOOK

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SATURDAY, NOVEMBER 3, 2018

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Cakes, Cookies, & Candies Sand Art Brown Mix (Gift Jar) 1 C flour ½ tsp. salt 2/3 C brown sugar 2/3 C sugar 1/3 C cocoa ½ C chocolate chips ½ C pecans Additional ingredients 3 eggs 2/3 C vegetable oil 1 tsp. vanilla In a small bowl, combine flour and salt.

In a one quart glass jar, layer flour mixture, brown sugar, sugar, cocoa, chips and nuts.

Cover and store in a cool, dry place for up to six months.

To prepare brownies: In a large blow, whisk the eggs, oil and vanilla. Add brownie mix and stir until blended.

Spread in a greased 9-inch square pan. Bake at 350 degrees for 25 to 30 minutes.

Geraldine Rutkowski Ubly

Our Favorite Cake 1/4 pound unsalted butter at room temperature 1 C sugar 4 extra-large eggs at room temperature 1-16 oz. can Hershey’s chocolate syrup 1 T pure vanilla extract 1 C all-purpose flour For the Frosting (Ganache): 1/2 C heavy cream 8 oz. good semisweet chocolate chips

1 tsp. instant coffee granules Candied violets or edible gold leaf, or any decoration you like (optional) Preheat the oven to 325 degrees. Butter and flour an 8-inch round cake pan, then line the bottom with parchment paper.

Cream the butter and sugar in the bowl of an electric mixer, fitted with the paddle attachment, until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup

and vanilla. Add the flour and mix until just combined. Don’t overbeat, or the cake will be tough.

Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle.

Don’t over bake. Let cool thoroughly in the pan.

For the frosting (ganache), cook the heavy cream, chocolate chips and instant Continued on page 6

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SATURDAY, NOVEMBER 3, 2018

HOLIDAY COOKBOOK

michigansthumb.com

Continued from page 5

imprint. Bake for approximately 10 minutes, until lightly golden brown. Once out of the oven, fill each thumbprint with jelly (about the tip of a teaspoon’s worth). Set aside to cool. The recipe makes about 3 dozen bite-sized cookies.

Sarah Behaeghe Caseville

coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze.

Decorate with candied violets, if desired, or gently crumble the gold leaf and place it on the center of the cake. Do not refrigerate.

Carol Reno Port Austin

Saltine Toffee Bark

Springerle (German Christmas cookies) 4 eggs 1 lb. white sugar 1 tsp. soda 1 lb. flour Butter, size of an egg 6 to 7 drops anise oil Beat sugar, eggs and butter together until light. Add soda, anise oil and flour. Cover dough and allow to chill in refrigerator for at least two hours.

Roll onto slightly floured board to ½ inch thickness. Then roll again with springerle roller to make designs. Cut into bars, squares or shapes. Allow to stand overnight (don’t cover) to dry.

Bake 12 to 15 minutes at 325 degrees.

Diane Battel Cass City

Lemon Raspberry Thumbprint Jewels 1/2 cup butter, softened 1/4 cup brown sugar 1 egg, separated 1/2 teaspoon vanilla 1/4 teaspoon lemon extract 1 cup flour 3/4 cup walnuts, finely chopped 1 jar raspberry jelly

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Pre-heat the oven to 350 degrees. Mix together the butter and brown sugar until combined and light and frothy.

Add the egg yolk and vanilla and lemon extracts. Slowly work in the flour until the dough holds together. You do not need to, but I like to refrigerate the dough before use - even overnight if possible.

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40 saltine crackers 1 C butter, cubed ¾ C sugar 2 C chocolate chips 8 oz. milk chocolate English toffee bits Line a 15 x 10 x 1-inch baking pan with foil. Spray with Pam. Arrange crackers in a single layer on foil and set aside.

Melt butter in a large heavy saucepan. Stir in sugar. Bring to a boil, cook and stir for about two minutes until sugar is dissolved. Pour evenly over crackers.

Bake at 350 degrees for 8 Beat the remaining egg to 10 minutes until bubbly. white and set aside. Place the Immediately sprinkle with chopped walnuts in a separate chocolate chips. Let soften for a bowl. Take the dough by few minutes then spread evenly teaspoonfuls and roll into 1-inch on top. Sprinkle with toffee bits. balls. Dip each ball first into Cool in refrigerator for one the egg white, then roll into the hour or until set. Break into chopped nuts. Place the balls pieces and enjoy. about 1 inch apart on a baking Geraldine Rutkowski sheet. Press your thumb in the center of each to make a deep Ubly

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HOLIDAY COOKBOOK

SATURDAY, NOVEMBER 3, 2018

Desserts, Pastries, Pies Pumpkin Apple Crisp Pie 1 1/2 cups of apples, peeled and chopped 3/4 cup flour (or you can use half flour, half oatmeal, or all oatmeal) 3/4 cup brown sugar 1/4 cup butter, softened 1/4 teaspoon cinnamon 1 cup canned pumpkin 1/3 cup white sugar 1/4 cup milk 2 tablespoons flour 1/2 teaspoon pumpkin pie spice 1 egg, beaten Pre-heat your oven to 350 degrees. Place the apples in a pie plate and microwave for about 5 minutes, until the apples are tender.

Combine the 3/4 cup flour, brown sugar, butter, and cinnamon. Set aside for the crumb topping. In another bowl, mix the pumpkin, sugar, milk, 2 tablespoons flour, egg, and pumpkin pie spice. Pour the pumpkin mixture on top of the cooked apples. Now sprinkle the flour crumb topping evenly over the pumpkin. Bake 3035 minutes, until the crust is golden and the pumpkin is set. This makes one 9 inch pie - so the number of servings depends on how big you slice the pieces! If you are going to make this for the holidays, you may want to make more than one!

Sarah Behaeghe Caseville

Butterscotch Coconut Bars 1 stick of butter, melted 1 ¼ C of crumbled graham crackers 1-7 oz. pkg. coconut

1-12 oz. pkg. of butterscotch chips 1-14 oz. can of sweetened condensed milk Preheat oven to 350 degrees. Melt butter in 9x13 inch pan as oven is preheating. Take pan out of oven, and layer ingredients in order they are listed.

Bake at 350 degrees for 25 minutes.

Makes 24 servings.

Kimberly Arndt Bad Axe

Steamed Christmas Pudding 1 C grated suet 1 C light molasses 2 eggs 1 tsp. salt 1 tsp. cinnamon ½ tsp. cloves ½ tsp. allspice 1 C sugar 1 C milk 1 ¼ C raisins 1 tsp. soda 1 tsp. baking powder 4 C or more flour Stir all together and steam for three hours.

Sauce for steamed pudding: 3 pts. boiling water 1 C sugar 4 T. vinegar 4 T. cornstarch 1 T. lemon juice 1 T. butter Dash of salt Combine all ingredients except cornstarch and heat on stove. Dissolve cornstarch in small amount of cold water. Blend in sauce, stirring constantly until thickened.

Diane Battel Cass City

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HOLIDAY COOKBOOK

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