DECEMBER 11, 2024
Whip Up Aunt Ina’s Swedish Meatballs for the Holidays BY DONNA ERICKSON
Classic Desserts That Combine Christmases Past and Present
FAMILY FEATURES
If holiday gatherings have started to feel more overwhelming than celebratory, it’s time to go back to the basics with seasonal desserts that are easy yet elegant. Wow your crowd this year with a mouthwatering Hummingbird Cake or Coconut Cake that call to mind holidays past without requiring hours spent in the kitchen (like grandma used to do). Or for a classic take on an old favorite, these Christmas Cinnamon Cookies can even let the kiddos get involved – just make the dough then have your little helpers use their favorite cookie cutters to make festive shapes before the oven does the rest of the work. Find these recipes and more from “Cookin’ Savvy” at Culinary.net.
Recipe courtesy of “Cookin’ Savvy” spice cake mix
1
cup sugar
Grease two 8-inch cake pans with butter. Pour half the mixture into each pan then bake 45 minutes. Cool on rack before icing. To make frosting: In mixing bowl, mix butter, cream cheese and heavy whipping cream. Slowly blend in powdered sugar. Ice cake then decorate with pecans, if desired.
COCONUT CAKE Recipe courtesy of “Cookin’ Savvy” 1 mix
vanilla or white cake
1
cup all-purpose flour
1
cup sugar
eggs cup crushed pineapple
1
cup crushed pecans
1
cup all-purpose flour
cups self-rising
2 1/2 cinnamon
teaspoons
1/4 teaspoon ginger
1/2 cup brown sugar 1
egg
1 cup powered sugar (optional)
1
In mixing bowl, combine flour, cinnamon, ginger, cloves, sugar, brown sugar and egg to make dough. If dough is too dry to form into ball, add water. Form into log and wrap in parchment paper. Refrigerate 1 hour.
stick butter, softened
1/4 cup heavy whipping cream 5
AUNT INA’S SWEDISH MEATBALLS
eggs
1 package (8 ounces) cream cheese, softened
cups powered sugar
2-4 cups shredded coconut
stick butter, softened
1 package (8 ounces) cream cheese, softened
Heat oven to 350 F.
Heat oven to 350 F.
1/4 cup heavy whipping cream 5
1 2/3 flour
2 tablespoons melted butter
Frosting: 1
Recipe courtesy of “Cookin’ Savvy”
1/2 cup sugar
Frosting:
2 tablespoons melted butter
CHRISTMAS CINNAMON COOKIES
cup milk
1
3
1
Ice cake then pat shredded coconut gently into icing.
2 tablespoons water (optional)
1 cup banana cream Greek yogurt 3
To make frosting: In mixing bowl, mix butter, cream cheese and heavy whipping cream. Slowly blend in powdered sugar.
1/8 teaspoon cloves
1 cup coconut Greek yogurt
HUMMINGBIRD CAKE
1
eggs and pineapple. In separate bowl, mix pecans, flour and butter then add to cake mixture.
Roll dough out and cut into shapes with cookie cutters. Place on cookie sheet covered in parchment paper and bake 8-10 minutes. Let cool on rack Grease two 8-inch cake pans then dust with powdered sugar, with butter. Pour half the mixture into each pan and bake if desired. 45 minutes. Cool on rack before Source: Fresh Express icing. In mixing bowl, mix cake mix, flour and sugar. Blend in yogurt, milk, butter and eggs.
cups powdered sugar
1 package pecans (optional) Heat oven to 350 F. In mixing bowl, mix spice mix and sugar. Blend in yogurt,
My great-aunt Ina had no children of her own, so we always included her at holiday gatherings where we played endless rounds of Boggle and Scrabble and did lots of eating. She’d win the games, then happily drift into the kitchen to make her Swedish meatballs, a recipe passed on to her from her immigrant parents more than a century ago. Now that she is no longer with us, we find ourselves reminiscing about her when we pull out her recipe for our Christmas Eve smorgasbord. As we do, I root around in the fridge for eggs, beef and pork, then Mom gathers spices from the cupboard. Without a word being spoken, we both have similar thoughts remembering Aunt Ina and others who gathered around the warm kitchen in Christmases past. Heirloom recipes and special traditions make the holiday season bright for families everywhere. “And they help us slow down,” says Blake, an energetic 4th-grade teacher and father of four active kids under 11. “Traditions aren’t fast-moving. They call us to put our super-busy lifestyles aside and come together to do something that matters. When we prepare Grandma Signa’s Julgrod (a Norwegian rice pudding), it gives me a warm, fuzzy feeling. I’m passing along something from my heritage while connecting with the most important people in my life. It’s real, and that’s what counts,” he explained. Find a pause during your family life to celebrate your unique traditions this month. And if you are in need of a new one, I am sharing great-aunt Ina’s Swedish meatball recipe with you. We serve ours with lingonberry sauce on the side, but you might prefer topping them with your favorite gravy or even a spicy barbecue sauce! Let’s get rolling ... Makes 48 meatballs -- 1 pound lean ground beef -- 1 pound ground pork -- 1 egg, slightly beaten -- 1/2 cup milk -- 1 cup breadcrumbs or cracker crumbs -- 1 large onion, grated -- 1 clove garlic, finely chopped -- 1 tablespoon parsley, finely chopped -- 1 teaspoon ground allspice -- 1 1/2 teaspoons salt -- Pinch of pepper Here’s the fun: In a large bowl, let your child mix ingredients thoroughly for several minutes. Shape into firm 1-inch balls. Aunt Ina dipped her fingers in a bowl of cold water to make it easy. Arrange on two rimmed cookie sheets. Bake at 350 F for about 30 minutes until lightly browned, rotating sheets halfway through. Alternate Method: Place in an ovenproof frying pan with melted butter. An adult should fry them on medium heat, turning occasionally for 10 minutes until lightly browned. Then bake in a 350-F oven for 10 minutes. *** Donna Erickson creates relationships and community through food and fun. Find more to nourish and delight you at www.donnaerickson.com. (c) 2024 Donna Erickson Distributed by King Features Synd.
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