favorite holiday recipes from our homes to yours - · pdf file7 chez panisse’s brined...

Favorite Holiday Recipesfrom our homes to yours

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Nossaman’s Favorite Holiday RecipesChez Panisse’s Brined Roasted Turkey .................................................................................................................. 7Challah Bread Stuffing ........................................................................................................................................... 9Luby’s Cafeteria Mac n Cheese ............................................................................................................................ 11Cranberry Salsa–A New Holiday Tradition ......................................................................................................... 13Holy Pseudo–Mole Chicken Stew ........................................................................................................................ 15Barbara’s Lasagna ................................................................................................................................................ 17Mulligatawny Soup .............................................................................................................................................. 19Tourtière: French-Canadian Meat Pie ................................................................................................................. 21My Grandmother’s “Green Jell-O” Salad ............................................................................................................ 23French Onion Soup .............................................................................................................................................. 25Spiced Cranberry Chutney .................................................................................................................................. 27Creamed Spinach ................................................................................................................................................. 29Easiest Corn Casserole Ever ................................................................................................................................. 31Holiday Guacamole .............................................................................................................................................. 33Green Bean Casserole .......................................................................................................................................... 35Grandma Mary’s Albondigas Soup ..................................................................................................................... 37Shrimp & Avocado Ceviche .................................................................................................................................. 39Chocolate Hazelnut Dacquoise ........................................................................................................................... 43Chocolate Peppermint Crinkle Cookies .............................................................................................................. 47Shaker Lemon Pie ................................................................................................................................................. 49Rona’s Thumbprint Cookies ................................................................................................................................. 51Easy Chocolate Truffles ........................................................................................................................................ 53Sour Cream Coffee Cake ...................................................................................................................................... 55Pizzelles ................................................................................................................................................................. 57Pumpkin Cheesecake ........................................................................................................................................... 59Overnight Cardamom-Scented Cinnamon Rolls ................................................................................................ 61Heltrando-Chiri Cranberry Almond Biscotti ...................................................................................................... 65Christmas Fruit Cake ............................................................................................................................................ 67Cheesecake-Filled Pumpkin Cupcakes ............................................................................................................... 69Crock Pot Apple Butter ........................................................................................................................................ 71Pumpkin Cheesecake with Whiskey-Caramel Sauce ......................................................................................... 73Whiskey-Caramel Sauce ....................................................................................................................................... 75Pineapple Custard Cake ....................................................................................................................................... 77Sweet Holiday Sweet Potato Souffle’ .................................................................................................................. 79Season of Joy Bars ................................................................................................................................................ 81

“Land of Nod” Cinnamon Buns ............................................................................................................................ 83Reese’s Peanut Butter Cheesecake ...................................................................................................................... 85Death by Lemon Torte .......................................................................................................................................... 87Black Walnut Pound Cake .................................................................................................................................... 89Key Lime Pie .......................................................................................................................................................... 91Best Pumpkin Bread on the Planet Earth ........................................................................................................... 93Marshmallow Sauce ............................................................................................................................................. 95Kahlua Bundt Cake ............................................................................................................................................... 97

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savory

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Chez Panisse’s Brined Roasted Turkey

INGREDIENTS

21/2 gallons cold water2 cups kosher salt1 cup sugar2 bay leaves, torn into pieces1 bunch fresh thyme, or 4 tablespoons dried1 whole head of garlic, cloves separated and peeled5 whole allspice berries, crushed4 juniper berries, smashed

Place the water in a large nonreactive pot that can easily hold the liquid and the turkey. Add all the ingredients and stir for 1-2 minutes until the sugar and salt dissolve.

Put the turkey into the brine and refrigerate for 24 hours. If the turkey floats to the top, weight it down with a plate and cans to keep it completely submerged in the brine.

Note: You may halve or double the recipe, based on the size of your turkey. The important thing is to prepare enough brine to cover the turkey completely.

To roast the turkey: Remove the bird from the brine, rinse and drain well. Pat dry.

Preheat the oven to 400°F. Spread 2 Tbsp of softened butter over the skin. Then sprinkle skin and cavity with 11/2 tsps ground pepper. Tuck the wing tips under, loosely truss the legs and place the turkey on a v-shaped rack in a roasting pan. Tent the breast with foil and place the turkey in the oven.

Start checking the internal temperature after about 11/2 hours of roasting time. If the legs begin to overbrown, cover loosely with aluminum foil.

Baste the turkey, if desired, with 1/2 cup stock or pan drippings, every 20 minutes.

Roast until the internal temperature reaches 165°F, about 2-23/4 hours.

If you would like to make gravy from the pan juices, note that they may be very salty from the brining process–you may not want to use all of the juices.

Let the cooked turkey rest for at least 30 minutes before carving so all of the natural juices have a chance to reenter the meat.

Original recipe from: San Francisco Chronicle

Submitted by Mary Antoine, Partner, Sacramento

9

Challah Bread Stuffing

INGREDIENTS

1 large loaf of challah bread2 cups celery, diced2 cups onion, diced2 cups Cremini mushrooms, diced8-10 sprigs thyme leaves, chopped1/4 cup chopped flat leaf parsley3 cups vegetable stock3 oz. butter4 oz. melted butter1 tsp salt1 tsp black pepper, freshly ground

Cut the challah into 1” cubes. Leave the cubes out on a parchment-lined sheet pan on the counter to get stale, at least overnight and preferably 3 days.

Melt 3 oz. of butter in a large heavy sauté pan. Sauté the onions until wilted, add the herbs, celery and mushrooms until just slightly cooked through.

In a large bowl, combine bread cubes, vegetables, melted butter and vegetable stock, and salt and pepper. Test for seasoning and adjust.

Press stuffing into a large buttered baking dish. Cover with buttered parchment and then foil. At this point, the stuffing can be held for several hours, but should be at room temperature before baking.

Bake at 350°F for 45-55 minutes. Remove the foil and parchment for the last 10-15 minutes to crisp the surface.

Original recipe from: www.mrswheelbarrow.com

Submitted by Brooke Wahlberg, Associate, Austin

11

Luby’s Cafeteria Mac n Cheese

INGREDIENTS

2 cups dry elbow macaroni 2 Tbsp nonfat dry milk powder 2 Tbsp all-purpose flour 1 Tbsp butter11/4 cups boiling water 3 cups American cheese, shredded 1/4 tsp salt

Cook macaroni according to package directions; drain and set aside.

Heat oven to 350°F. In a large bowl, mix dry milk, flour and butter. Gradually add boiling water, beating constantly. Add 11/2 cups cheese and continue beating until smooth and creamy. Stir in macaroni, 1 cup of the remaining cheese and salt.

Transfer to lightly greased 2-quart baking dish. Cover with foil. Bake 25 min. Remove foil. Sprinkle with remaining 1/2 cup cheese. Continue baking 1 min., or until cheese melts.

Original recipe from: Houston Chronicle, Nov. 13, 1996, p. 4F

Submitted by Mary Seals-Aguirre, Legal Secretary, Washington, DC

13

Cranberry Salsa–A New Holiday Tradition

INGREDIENTS

12 oz. fresh cranberries1 medium yellow onion1 bunch of cilantro1 lime1 Tbsp Sugar1 jalapeño pepper, seeded and minced

Blend cranberries in Cuisinart to a varied texture, not too fine. Chopping is fine as well. Stir in chopped onion, chopped cilantro, and jalapeño pepper. Squeeze in lime juice and add sugar to taste.

From Morgan: This is a funky take on traditional cranberry sauce that my fiancé and I came up with a couple of years ago while experimenting with our new Cuisinart. We love to make homemade salsas, so we tried to replicate the process for this holiday favorite. It’s a light, refreshing way to add traditional cranberries to your meal while still keeping things interesting! Add a couple dollops atop your turkey and gravy on Thanksgiving day, or use it as a spread on leftover turkey sandwiches!

Submitted by Morgan Muir, Associate, San Francisco

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Holy Pseudo–Mole Chicken Stew

INGREDIENTS

2 large onions1 oz. ground chilies (smoked/flavorful is better than spicy)3 bay leaves4 frozen chicken thighs1 can tomato sauce (unflavored)2 cloves garlic1/2 lb. brown or white mushrooms1 pinch of cinnamon 2 pinches ground gingerExtra virgin olive oil/cooking oilButter1 cup red wine (don’t cook with it if you don’t enjoy drinking it!)1 tsp flourCorn tortillas, rice or your favorite steamed veggies (as preferred)

Stirring constantly, sauté onions on high heat with ground dried chilies. Add 2 Tbsp butter and 2 Tbsp extra virgin olive oil.

Cut mushrooms in half (no thicker than half inch) and add to onions. Keep heat high until mushrooms begin to soften. Chile should be browning and sticking to the pan.

Add ¼ cup of water. As water boils, use spatula to scrape chilies and residue off pan to create a sauce.

Once you see sauce beginning to thicken, add red wine, tomato sauce, bay leaves, ginger, cinnamon, and garlic.

Add frozen chicken (while still frozen).

Cover and simmer for 35 minutes.

Remove chicken and shred with opposing fork action into bite-size pieces. Add chicken back into sauce and gently sprinkle flour over sauce–do your best to avoid clumping!

Continuously stir sauce with high enough heat to keep everything simmering for 90 seconds.

Remove from heat. Serve over rice or warm tortilla, or with steamed veggies. Enjoy!

From Morgan: This is a wonderfully-flavorful comfort food dish for the holiday season. It is very simple to make and perfect for just a few people or can be easily expanded to host a large dinner party!

Submitted by Morgan Muir, Associate, San Francisco

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Barbara’s Lasagna

INGREDIENTS

Sauce11/2 lbs. ground meat (1/2 ground turkey, 1/2 extra lean ground beef)1 large onion, chopped fine1 lb. sliced mushrooms1 can tomato paste1 large can crushed tomatoes1 can diced tomatoes1 can tomato sauce1 jar Arrebiata pasta sauce1 jar tomato basil pasta sauce1 cup red wine1 package frozen chopped spinach, thawed and drained2-3 heaping tsps crushed garlicSalt and pepper to tasteA few small shakes of crushed red pepper to taste

Lasagna1 large tub of Riccotta cheese1-2 cups shredded Parmesan cheese4+ cups shredded Mozzarella cheese2 cups shredded triple Mexican cheese mix1 package lasagna noodles, cooked per package instructions

Sauté onions and mushrooms. When done, add in the ground meat and cook until meat is done and chopped into fine crumbles. Add in the remaining ingredients and simmer on low for about 30 minutes.

In a large roasting pan layer the following:

• Lasagna noodles

• Sauce mixture (be generous)

• Ricotta cheese (teaspoonful droplets evenly over sauce)

• 1/2 of the Parmesan cheese

• Lasagna noodles

• Sauce mixture

• 1/2 of the Mozzarella cheese

• Lasagna noodles

• Sauce mixture

• 1/2 of the Mexican cheese mix

• Last layer of lasagna noodles

• Sauce mixture

• Mozzarella cheese, Mexican cheese mix and Parmesan cheese

The way you divide the mixtures of cheeses and amounts between the layers is not set in stone.

Cover with foil and bake at 425°F-450°F for about 30 minutes. Remove foil and bake for another 15-30 minutes so top is bubbling and getting golden brown with cheese melted.

Remove from oven, cool for about 15 minutes to set and serve.

Buon Appetito!

Submitted by Barbara Virga, Legal Secretary, Sacramento

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Mulligatawny Soup

INGREDIENTS

1/2 cup chopped onion2 stalks celery, chopped1 carrot, diced1/4 cup butter11/2 Tbsp all-purpose flour11/2 tsp curry powder4 cups chicken broth1/2 apple, cored and chopped1/4 cup white rice1 skinless, boneless chicken breast, cut into cubesSalt to tasteGround black pepper to taste1 pinch dried thyme1/2 cup heavy cream, heated

Sauté onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock and apple, mix well, and bring to a boil. Simmer about 1/2 hour.

Add rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done. When serving, add hot cream.

Submitted by Joanne Koch, Legal Secretary, Sacramento

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Tourtiere: French-Canadian Meat Pie

INGREDIENTS

3-4 lbs. lean ground pork1 large onion1 tsp salt1/2 tsp pepper1 bay leaf1 grated potato1 cup water1/2 tsp allspice

In a large pot combine all ingredients and simmer for 1/2 hour, stirring often. When nearly through cooking, add 1/2 tsp poultry seasoning and salt to taste.

Prepare your favorite pie pastry.

Fill pie shells, being careful to not overfill.

Put pies in oven at 400°F for 15 minutes, then reduce heat to 350-375°F and bake for 1/2 hour. Makes 4 pies.

Reheat a pie in the oven at 350°F for about an hour.

From Andrée: Tourtière is a traditional French Canadian holiday treat. Our family always has these tasty pies on hand to share with family and friends visiting throughout the season. Tourtière is also an essential part of the late night meal at réveillon. This recipe comes from my Great Grandma Éveline Blanchette. While Grandma Éveline’s ancestry can be traced back to 1617 in Canada, we are not sure just how old this recipe for Tourtière might be.

Submitted by Andrée Blais, Partner, Los Angeles

23

My Grandmother’s “Green Jell-O” Salad

INGREDIENTS

2 large boxes of lime Jell-O2 cups of apples, peeled and chopped coarsely (skin can be left on if you prefer)2 cups of celery, chopped coarsely2 cups of pecans, chopped coarsely

This recipe is made the day before you are planning on serving.

Chop all ingredients with the apples being last. In a large rectangle pan make Jell-O according to box directions and add apples, celery and pecans. Make sure all ingredients are coated with the Jell-O. Place in refrigerator and allow to set.

From Terry: My mom said this is what my Grandmother always served with her Thanksgiving and Christmas meals and she has continued the tradition. When I was young, I always helped her do the chopping. I don’t remember a holiday meal without it, even the time I was in the hospital having my first child! My mom brought a bowl full of “Green Jell-O” to the hospital. My sister or I now make this salad for our holiday meals.

Oh! NEVER EVER use any other flavor of Jell-O, it’s not the same! No matter what we serve for our holiday meal, we always have our Green Jell-O.

Submitted by Terry Velasquez, Legal Secretary, Austin

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French Onion Soup

INGREDIENTS

4 Tbsp unsalted butter 2 pounds yellow onions, sliced 1/4-inch into half circles 1 tsp sugar 1 Tbsp all-purpose flour 1/2 cup dry sherry 3 cups beef stock 2 tsp chopped fresh thyme or 3/4 tsp dried thyme Salt and freshly ground black pepper 1 small French baguette, sliced crosswise into 1/2-inch pieces 8 oz. Gruyère cheese, grated on the large holes of a box grater (about 3 cups)

Melt butter in a large dutch oven or heavy pot on medium-low heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle with sugar and cook, stirring just as needed to keep onions from sticking and so they are soft, golden brown, and beginning to caramelize–about 1 hour.

Sprinkle flour over onions, and stir to coat. Add sherry, stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes to allow the flavors to combine. Season with salt and pepper to taste.

Meanwhile, lightly toast bread under a broiler; set aside.

Ladle hot soup into six ovenproof bowls. Arrange the bowls on a baking pan. Place one or two slices of toasted bread over each bowl of soup. Sprinkle 1/2 cup grated cheese over bread in each bowl, and place under the broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn’t burn. Serve immediately.

Submitted by Jennifer Capitolo, Senior Policy Advisor, Sacramento

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Spiced Cranberry Chutney

INGREDIENTS

41/2 lbs. cranberries2 cups water11/2 cups golden raisins3 cups granulated sugar2 Tbsp ground cinnamon1 Tbsp ground ginger1 tsp ground cloves1 tsp Tabasco sauce2 Tbsp fresh lemon juice2 Granny Smith apples, cored, diced1 medium white onion, chopped2 ribs celery, dicedZest of 1 lemon

Put cranberries, water, raisins, sugar, cinnamon, ginger, cloves, Tabasco, and lemon juice in a large (approx. 5 qt. capacity) pot. Bring to a boil, then reduce heat and simmer, stirring occasionally, for about 30 minutes.

Add apples, onion, celery, and lemon zest. Simmer, stirring occasionally, for about 45 minutes until ingredients are soft and the liquid has reduced.

Adjust seasoning to taste.

From Mandy: This recipe was passed down from my grandmother to my mother and on down to me, and remains a staple on my family’s Thanksgiving table. I’ve taken this to several holiday potlucks and it always receives rave reviews, even from people who don’t care for traditional canned cranberry sauce. The chutney keeps for several days in the refrigerator (it’s great on a turkey sandwich!) and can be frozen as well. Enjoy!

Submitted by Mandy Patterson, Legal Secretary, Austin

29

Creamed Spinach

INGREDIENTS

6 Tbsp butter1/4 cup all-purpose flour1 shallot chopped 1 bay leaf2 cups whole milk1 Tbsp Dijon mustard1/4 cup shredded Monterey Jack cheese (or your favorite easy melting cheese )2 10 oz. bags ready-to-use fresh spinach (or 2 10 oz. boxes of frozen spinach)

Melt 4 Tbsp butter in heavy medium saucepan over medium heat. Add flour and stir until lightly golden, about 7 minutes. Stir in shallot and bay leaf. Gradually whisk in milk.

Whisk until mixture boils and thickens, about 10 minutes. Add Dijon mustard and jack cheese, stirring to completely incorporate.

Reduce heat to low and simmer 5 minutes longer, whisking frequently (sauce will be very thick). Remove bay leaf.

Cook spinach in large pot of boiling water just until wilted and tender, about 2 minutes. Drain.

Transfer spinach to bowl filled with ice water to cool. Drain well.

Roll up spinach in kitchen towel and squeeze out as much liquid as possible. Transfer spinach to processor and finely chop.

Add spinach to warm sauce, simmer over low heat until spinach is heated through, stirring often, about 5 minutes. Stir in remaining 2 Tbsp of butter.

Season to taste with salt and pepper and serve.

When bringing the dish to the table, sprinkle it with grated Parmigiano Reggiano cheese.

NOTE: If you are using frozen chopped spinach rather than fresh, thaw and drain it, squeezing out all of the liquid.

From Leslie: This is a staple at our holiday meals. I find that this is a very versatile dish. It goes equally well with a beautiful standing rib roast or a simply prepared piece of fish.

Enjoy!

Submitted by Leslie Leder, Legal Secretary, Sacramento

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Easiest Corn Casserole Ever

INGREDIENTS

1 can of whole kernel corn1 can of cream corn1 box of Jiffy’s corn muffin mix1 egg1/2 cup of sugar1/4 cup of oil or melted butter1/2 cup of sour cream (optional)

Put all ingredients in a bowl and hand mix a few times until combined.

Pour into cake pan and bake at 350°F for about 25-30 minutes or until golden brown.

Submitted by Jiwon Lee, Business Development & Client Relations Manager, Washington, DC

33

Holiday Guacamole

INGREDIENTS

5-6 Hass avocados, slightly soft to the touch2 large red ripe tomatoes, finely chopped1 jalapeño pepper (2 if extra heat is desired), finely chopped1 lime1 small can of chopped black olives1/2 cup of finely chopped fresh cilantro1/2 cup of finely chopped onionGarlic salt to taste

Mash avocados into a large bowl–a potato masher works well. Add chopped tomatoes, jalapeño pepper, olives, cilantro and onion. Squeeze lime across the mixture and add garlic salt to taste. Blend together with a fork.

Best served with heated, fresh, lightly salted corn chips.

From Jason: I make this guacamole recipe year-round, but I particularly enjoy serving it as an appetizer during festive holiday gatherings. Packed with colorful, flavorful ingredients, it is a crowd pleaser at any party.

Submitted by Jason Armstrong, Marketing Writing Specialist , Los Angeles

35

Green Bean Casserole

INGREDIENTS

5 cups of fresh green beans4 cups of chicken broth2 cans condensed cream of mushroom soup1 cup diced yellow onion1 cup diced mushrooms2 cups of French fried onions1 cup Cheddar cheese1/4 cup of butterGarlic powder and pepper to taste

Slice the green beans and boil them for 7-8 minutes in the chicken broth. Strain the green beans.

Melt the butter in a high heat pan and sauté the onions and mushrooms until cooked through. Add the cooked green beans, mushroom soup, and 1 cup of French fried onions to the mushroom and onion mixture and add garlic powder and ground pepper to taste. Mix together well and put into a greased baking dish.

Bake for 15 minutes then pull out and add 1 cup of French fried onions to the top. Bake another 10 minutes and pull out and add Cheddar cheese to the top. Bake again until cheese is melted.

From Ashley: Every year the green bean casserole is the dish I make for my family Thanksgiving dinner. This was the first year I tried making green bean casserole with fresh green beans. I will never turn back to canned green beans for this dish…fresh makes a big difference! Enjoy!

Submitted by Ashley Setoudeh, Policy Advisor, Sacramento

37

Grandma Mary’s Albondigas Soup

INGREDIENTS

11/2 lbs. lean ground beef1 handful long grain white rice 1 egg, beaten3 cloves of garlic, finely chopped2 cups of carrots, peeled and sliced1 zucchini 14 oz. can of whole or diced tomatoes1 small can of tomato sauce (use about 1/2 cup or less for color)1/2 cup of long grain rice or 1 small potato peeled and cubed 1 Tbsp of dried oregano1 small bunch of fresh cilantro, chopped1 can of vegetable broth (optional)Salt and pepper to taste1 stalk of celery, sliced

Use a 5 quart dutch oven or stock pot and fill about half-way with water and add vegetable broth and heat to a boil.

Meanwhile, combine first 4 ingredients and about a ¼ cup of the chopped cilantro, make into balls, set aside. Once liquid is boiling, add meatballs, carrots and seasonings, and cook on medium heat.

At this point, decide if you need a little more liquid and add. About 30 minutes later, add tomatoes, cook 1 hour, then add zucchini and half cup of rice (or cut potato) and cover and then cook another 30 minutes with lowered heat.

Turn off stove and let soup sit and cool for about 30 minutes so flavors come together.

Serving suggestion: serve with toasted garlic bread.

From Denise: On a cold day this was a family favorite and I learned this recipe by standing over the stove watching my grandmother cook it.

Submitted by Denise Trotta, Legal Secretary, Los Angeles

39

Shrimp & Avocado Ceviche

INGREDIENTS

1 lb. medium-small shrimp, peeled and deveined2 Tbsp salt3/4 cup lime juice (juice from 4-6 limes)3/4 cup lemon juice (juice from 2-3 lemons)1 cup finely chopped red onion1 cup chopped cilantro1 cucumber, peeled diced into 1/2-inch pieces1 avocado, peeled, seed removed, cut into 1/2-inch chunks2 small Roma tomatoes1/4 cup extra-virgin olive oil

In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will make it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.

Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for 30 minutes.

Mix in the chopped red onion, olive oil and tomatoes. Refrigerate an additional 30 minutes.

Right before serving, add the cilantro, cucumber, and avocado.

Submitted by Cinthia Velez , Legal Secretary, San Francisco

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sweet

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Chocolate Hazelnut Dacquoise

INGREDIENTS

Meringue11/4 cup toasted hazelnuts1 Tbsp cornstarchPinch of salt1 cup sugar (divided)4 large egg whites, room temperature1/4 tsp cream of tartar

Ganache12 oz. good quality semi-sweet chocolate block, chopped1 cup Nutella Hazelnut Spread4 Tbsp unsalted butter2 cups heavy cream

This is a beautifully assembled dessert that you make with three components: meringue layers, buttercream, and ganache.

Adjust oven rack to center position and heat oven to 350°F. Cut a piece of parchment paper to fit your sheet pan, and with a pencil mark a 13” x 11” rectangle on the paper. Flip the parchment paper over and grease.

Meringue Layers

Toast the hazelnuts in a 350°F oven for about 20 minutes. Remove the nuts and lower the oven temperature to 250°F. Remove the skins by putting the hot nuts in a dishtowel and wrap them for a few minutes. Rub the nuts in the towel vigorously to remove the skins. Don’t worry that some of the skins remain.

In food processor, process the almonds, hazelnuts, cornstarch, and salt until the nuts are finely ground. Add 1/2 cup sugar and pulse until incorporated.

Whip the egg whites and cream of tartar on medium speed until foamy. Increase speed to medium-high and whip the whites until soft peaks form. Gradually adjust the mixer to high speed as you slowly add in remaining 1/2 cup sugar and continue to whip until glossy, stiff peaks form. Gently fold in nut mixture in two batches, being careful not to deflate the whites.

Bake at 250°F for 75-90 minutes. Turn off heat and leave in oven for an additional 90 minutes. While waiting, prepare the Chocolate Nutella Ganache.

Once cooled, carefully invert the layer and, using a ruler, cut it into four equal pieces. Pour ganache on only three of the pieces and chill to set.

Chocolate Nutella Ganache

Place chocolate in a large mixing bowl. Add Nutella and butter.

Heat cream in a saucepan until very warm, not quite boiling, but a light simmer. Pour hot cream over chocolate and whisk until chocolate and butter are melted and well-blended. Allow ganache to set for a little bit before using.

Continues on next page

Submitted by Ray Ivey, Legal Technology Trainer, Los Angeles

45

Chocolate Hazelnut Dacquoise, cont.

Nutella Buttercream Frosting

Place the butter and Nutella in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high for 3 minutes. Add the powdered sugar ¼ cup at a time. Add the vanilla once all the powdered sugar has been incorporated. Beat on medium for another 3 minutes until light and fluffy. Reduce speed to low for 1 minute. This helps to smooth the icing and release any air bubbles.

Assembly

Spread buttercream generously over the non-ganached plank. This is your bottom layer. Carefully invert the first ganache layer over the bottom one. Cover with more buttercream. Repeat for the other two planks (see photo to the left).

Shape the assembled layers so that their edges are as sharp as you can get them. Cover carefully with plastic wrap and chill overnight if possible.

Carefully warm up the remaining ganache (using a double boiler). Then let the ganache sit so that it’s still loose, but not very warm.

Slowly pour ganache over the cake. Smooth over the sides. Chill for a couple of hours and then repeat until the ganache runs out. This will build up a smooth, thick outer layer of chocolate.

Garnish as desired and serve.

INGREDIENTS

Nutella Buttercream Frosting1 lb. unsalted butter, room temperature13 oz. of Nutella Hazelnut Spread23/4 cup powdered sugar1 tsp pure vanilla extract

46photo from Urban Strawberries

47

Chocolate Peppermint Crinkle Cookies

INGREDIENTS

2 cups sugar1/2 cup vegetable oil2 tsp vanilla (or 2 tsp peppermint extract for super peppermint flavor)4 oz. unsweetened baking chocolate, melted and cooled4 large eggs2 cups flour2 tsp baking powder1/2 tsp salt1-2 cups powdered soft peppermint candies

In large bowl, stir sugar, oil, vanilla, and chocolate until well mixed. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Refrigerate for at least 3 hours.

Heat oven to 350°F. Grease cookie sheet.

Drop dough in teaspoonfuls into powdered peppermint candy and roll to coat. Shape into balls and place about 2 inches apart.

Bake 10 to 12 minutes or until almost no indentation remains when touched. Move immediately to wire rack to cool.

Submitted by Katherine Barden, Legislative Assistant, Washington, DC

photo from Urban Strawberries

49

Shaker Lemon Pie

INGREDIENTS

Crust1 cup flour1/2 tsp salt1/3 cup shortening1/3 cup and 2 Tbsp frozen butter2 or 3 Tbsp ice water

Lemon Curd Filling1 lb.lemons, about 3 medium or 4 small2 cups sugar5 large eggs1/4 tsp saltPowdered sugar (for finishing)

Crust:

Mix flour and salt together. Add shortening and using a grater, grate frozen butter into flour. Using a fork or two knives, cut mixture together. You can use hands to finish, but do it quickly so you don’t melt everything. Add 1 Tbsp of ice cold water at a time and mix until dough has softened and comes off side of bowl. Form into disc, wrap in plastic wrap, and put in refrigerator for 45 minutes, or until dough is set and pliable. Flour the surface, roll out, and put in pie plate.

Lemon Curd Filling:

Place lemons in large pot and cover with 2” of water. Bring water to full boil. Replace this water with a fresh batch of water and bring to a steady boil for 10 minutes. Remove lemons and cool them in a bowl of water. Let lemons cool completely and drain.

Place the oven rack to its lowest setting, and preheat the oven to 375°F.

Cut lemons into quarters over a strainer and bowl to catch all the juice. Remove the seeds. Put seeded quarters into food processor and pulse until largest pieces are no larger than ¼”. Pour this into bowl with juice and stir in sugar, eggs, and salt. Pour into crust.

Bake until crust is deeply golden and the filling has set, about 30-35 minutes.

Cool on rack. When cool, sift powdered sugar on top and serve with fresh whipped cream.

From Katherine: Usually I use a pie crust, my grandfather’s recipe, but this also can be made as a tart in a spring form pan. I’ve added crushed almonds to a tart crust, and it has been very tasty.

Submitted by Katherine Barden, Legislative Assistant, Washington, DC

51

Rona’s Thumbprint Cookies

INGREDIENTS

3 sticks of butter 3/4 cup sugar3 egg yolks3 cups flourYour favorite jelly or jam

Preheat the oven to 350°F.

Cream butter and sugar until light and fluffy. Mix in egg yolks. Add flour and mix well.

Roll dough into balls. Indent each ball by pressing thumb into the middle.

Drop a small spoonfull of jelly/jam into the thumbprint.

Bake until the edges are golden brown.

From Jo: My mother-in-law, Rona, was a fantastic baker. Every holiday, she would bake goodies for all to enjoy. We’ve missed her presence in our lives since 2000, but we honor her memory with the delicious recipes that she passed down to the family.

Submitted by Jo Ginns, Paralegal, Sacramento

53

Easy Chocolate Truffles

INGREDIENTS

Truffles18 oz. semi-sweet chocolate chips1 14 oz. can Eagle Brand® sweetened condensed milk1 Tbsp vanilla extract

CoatingsFinely chopped toasted nutsFlaked coconutChocolate sprinklesColored sprinklesUnsweetened cocoa Powdered sugarColored sugar

Melt chocolate chips with sweetened condensed milk in large saucepan over low heat. Remove from heat; stir in vanilla.

Pour into medium bowl. Cover and chill for 2–3 hours or until firm.

Shape into 1” balls; roll in desired coating. Chill for 1 hour or until firm.

Makes about 6 dozen small truffles.

From Lorraine: I used to make fudge every year for Christmas. Then I came across this recipe and started making these truffles instead. Truffles look decadent and are easy to make. I like to give these and cookies away as gifts to people who service our needs, letting them know how much I appreciate what they do – car mechanic, bus drivers, mail delivery person, etc. I think anything made by hand gives that special touch of showing you care.

Submitted by Lorraine Burgess, Legal Secretary, Sacramento

55

Sour Cream Coffee Cake

INGREDIENTS

Coffee Cake3/4 cup sugar1/2 cup butter, softened1 tsp vanilla3 eggs2 cups flour1 tsp baking powder1 tsp baking soda1/8 tsp salt1 cup sour cream

Filling/Topping11/4 cups packed brown sugar1 cup chopped walnuts2 tsp cinnamon3 Tbsp butter, melted

Heat oven to 350°F. Grease and lightly flour bundt pan.

In large bowl, beat sugar and 1/2 cup butter until light and fluffy. Add vanilla and eggs; mix well. In small bowl, combine flour, baking powder, baking soda and salt. Stir flour mixture and sour cream alternately into sugar mixture, beginning and ending with flour mixture.

In small bowl, combine all filling/topping ingredients; mix well.

Sprinkle half of filling/topping mixture in pan then cover with half of cake batter. Sprinkle remaining half of filling/topping mixture; pour remaining batter in pan.

Bake at 350°F for 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes. Invert onto large plate and enjoy!

Submitted by Sabrina Carden, Management & Compliance Consultant, Sacramento

57

Pizzelles

INGREDIENTS

3 eggs 13/4 cups flour1/2 tsp anise seed or extract (optional) 1/2 cups butter, melted2 tsp baking powder 3/4 cup sugar1 tsp vanilla extract

Beat eggs and sugar. Add cooled melted butter, vanilla, and anise.

Sift flour and baking powder and add to egg mixture.

Drop the stiff batter by spoon onto the pizzelle iron.

The batter can be refrigerated and used at a later time.

Makes about 30 pizzelles.

From Beth: Growing up on the south side of Butler, PA, where a majority of immigrant Italian families resided, my mother and I would make pizzelles for Christmas. Although we truly enjoyed making and eating pizzelles, they could only be made once a year.

Why? Well, only 1 or 2 families on the south side owned a pizzelle iron. The owners of the pizzelle iron would pass along the iron from family to family during the Christmas season. My mother would make the batter and drop it on the hot iron for me. She told me to count to 10 and then turn the handle of the iron so that the other side of the pizzelle would cook. Another count of 10 and the pizzelle was placed on an brown grocery bag to cool. Once they were cooled, we stacked and wrapped the pizzelles away until midnight mass on Christmas Eve when they were brought out for an after-mass party.

Submitted by Beth Cassioli, Legal Secretary, Los Angeles

59

Pumpkin Cheesecake

INGREDIENTS

Crust13/4 cups graham cracker crumbs3 Tbsp light brown sugar1/2 tsp ground cinnamon1 stick melted salted butter

Filling24 oz. cream cheese, room temperature1 15-oz. can pureed pumpkin3 eggs plus 1 egg yolk1/4 cup sour cream11/2 cups sugar1/2 tsp ground cinnamon1/8 tsp fresh ground nutmeg1/8 tsp ground cloves2 Tbsp all-purpose flour1 tsp vanilla extract

Preheat oven to 350°F.

Crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

Filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Submitted by Ashley Remillard, Associate, Orange County

61

Overnight Cardamom-Scented Cinnamon Rolls

INGREDIENTS

Dough4 large egg yolks, room temperature1 large whole egg, room temperature1/4 cup sugar6 Tbsp unsalted butter, melted3/4 cup buttermilk, room temperature4 cups all-purpose flour2 Tbsp active dry yeast1/4 teaspoons kosher saltVegetable oil or cooking spray

Filling1 cup light brown sugar11/2 Tbsp ground cinnamon1/2 tsp nutmeg1/2 cup golden raisins1/3 cup chopped pecansPinch of salt11/2 Tbsp melted unsalted butter

Dough:

In the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add an additional 1¼ cups of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, and add more flour, up to 3/4 cup, if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2-21/2 hours.

Filling:

Combine the brown sugar, cinnamon, nutmeg, and salt in a medium bowl. Mix until well incorporated. Add raisins and pecans. Mix well. Set aside until ready to use.

Rolls:

Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 11/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight.

Continues on next page

Submitted by Kevin Boyd, Creative and Marketing Technology Specialist, Sacramento

63

Overnight Cardamom-Scented Cinnamon Rolls, cont.

Baking:

Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 35 minutes. Remove the rolls and the shallow pan of water from the oven.


When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190°F on an instant-read thermometer, approximately 30 minutes. Do not overcook.

While the rolls are cooling slightly, make the icing by beating the cream cheese in the bowl of a stand mixer until creamy. Add the milk and mix until combined. Sift in the powdered sugar, cardamom, and orange zest, and beat until smooth. Spread over the rolls and serve immediately.

From Kevin: I’ve made these rolls to the delight of my family and friends for many years. I’ve found that using a springform pan, like you would use for a cheesecake, makes these rolls stay moist and chewy.

INGREDIENTS

Icing4 oz. Cream cheese, softened3 Tbsp Milk11/2 cups Powdered Sugar1/2 tsp CardamomZest of one orange

65

Heltrando-Chiri Cranberry Almond Biscotti

INGREDIENTS

21/4 cups flour1 cup sugar1/2 cube margarine1 Tbsp vegetable shortening1 tsp baking powder1/2 tsp baking soda 1/2 tsp cinnamon1/2 tsp nutmeg2 whole eggs1 egg white for mixture1 egg yolk, beaten, for brushing tops of biscotti1 Tbsp almond extract1 cup sliced, toasted almonds1 6-oz. package of “Craisins” (dried cranberries)

Cream margarine and shortening with sugar and almond extract. Add whole eggs and egg white and beat thoroughly.

In a separate bowl combine dry ingredients (except almonds and Craisins). Add combined dry ingredients to creamed mixture, mixing until just moist. Then add almonds and Craisins, mix thoroughly.

On floured surface, divide mixture into 4 loaves. Then place them on a greased cookie sheet, about 1" apart. Pat loaves down (squish ’em a little), then brush the loaves with beaten egg yolk. Sprinkle tops with sugar, if desired.

Bake at 325°F for 15-20 minutes, until very barely light brown. Cool slightly, then cut each loaf diagonally into 1-inch-thick slices (a little thicker if you prefer). Leave in same position on cookie sheet as the loaf was before cutting, and bake for an additional 15-20 minutes at 300°F.

If you want larger biscotti, simply make 3 loaves instead of 4.

From Janet: This biscotti recipe has been handed down through my family’s generations. They turn out slightly soft and pleasing to eat – not hard, dry and crunchy. Not mentioned in the recipe: once completely cooled, they freeze well when placed in an air-tight freezer bag; AND they’re extra yummy when dipped in melted semi-sweet chocolate, then allowed to dry. Delizioso!

If you omit the cranberries and almond extract, this is a good “basic” biscotti recipe to add different ingredients (such as anise oil and fennel seed; orange zest with crushed hazelnuts; etc.). The dough gets very thick like bread dough; a mixer with a dough hook works best. If you’re mixing by hand — you’re gonna have some buffed arm muscles after baking these!

Submitted by Janet Chiri Esposito, Legal Secretary, San Francisco

67

Christmas Fruit Cake

INGREDIENTS

11/2 cups butter21/3 cups brown sugar9 eggs21/2 cups flour2 tsp baking powder1 tsp nutmeg1 cup pineapple juice2 lbs. raisins (half light color and half medium color)1 lb. glazed fruit1/2 pound mixed peel fruit 1 lb. cherries1 lb. glazed pineapples1 lb. coconut1 cup jelly (either apple, cranberry or currant)1 cup flour 1/2 lb. almonds1/2 lb. pecans 1 lb. Brazil nuts.

Cream together butter and brown sugar. Add eggs. Combine flour, baking powder, and nutmeg, then add to butter and sugar and mix until combined.

In another bowl combine raisins (half light color and half medium color), glazed fruit, mixed peel fruit, cherries, glazed pineapples, coconut, and jelly. Pour over pineapple juice and mix.

Pour remaining 1 cup of flour over almonds, pecans, and Brazil nuts.

Mix it all together. Bake in lined loaf pans at 275°F for 31/2–4 hours. Take steps to keep cake from drying out as it slowly bakes—put a pan of water in the oven and wrap the outside of the loaf pans with foil.

Don’t forget to wrap—and frequently rewrap—the cakes in cloths moistened with dark rum and keep them cool—but do not freeze.

For prettier fruit cake slices, put the nuts and fruit in whole.

From Andrée: This fruit cake is prepared in November and then wrapped in cloths moistened with dark rum and stored in the cold room. During the holidays the cake is presented in very thin slices as an after dinner treat. This recipe comes from my Great Grandma Gruending and is an essential part of our holiday festivities every year.

Submitted by Andrée Blais, Partner, Los Angeles

69

Cheesecake-Filled Pumpkin Cupcakes

INGREDIENTS

Cupcakes8 oz. cream cheese, room temperature 1/2 cup confectioners’ sugar2 large eggs, plus 1 large egg white2 tsp pure vanilla extract11/2 cups flour2 tsp pumpkin pie spice11/2 tsp baking powder1/2 tsp salt1 cup canned pumpkin puree1 cup granulated sugar1/2 cup vegetable oil

Frosting2 Tbsp butter, softened1/2 tsp vanilla extract8 oz. cream cheese, room temperature2 cups sifted powdered sugar

Cupcakes:

Place a rack in the lower third of the oven and preheat to 350°F degrees. Line a 12-cup muffin pan with baking liners. Using an electric mixer, beat the cream cheese and confectioners’ sugar for 3 minutes. Beat in egg white and 1/2 tsp vanilla.

In a bowl, whisk the flour, pumpkin pie spice, baking powder, and 1/2 tsp salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 tsp vanilla. Whisk in the flour mixture.

Layer each muffin cup with some of the pumpkin batter, then the cream cheese mixture, then more of the batter. Bake until springy to the touch, 25 minutes. Let cool.

Frosting:

Combine butter, vanilla, and cream cheese in a medium bowl; beat with a mixer at medium speed until combined. Gradually add the powdered sugar, beating until well combined.

Spread the frosting evenly on the cupcakes.

Submitted by Tom Curtis, Partner, Orange County

71

Crock Pot Apple Butter

INGREDIENTS

3 lbs. of organic apples (about 4 Gala and 2 Green apples), peeled, cored and sliced 1/4 thick2/3 cup brown sugar2/3 cup sugar21/2 tsp ground cinnamon1 tsp freshly grated nutmeg1/2 tsp allspice1/2 tsp ground ginger1/4 tsp salt1 cup unfiltered, organic apple cider1 Tbsp organic apple cider vinegar1 Tbsp unsalted butter1 Tbsp Meyer lemon juice

Place apples in 5 quart crock pot (about half full).

Place brown sugar, white sugar, cinnamon, nutmeg, allspice, ginger and salt in a bowl and toss to combine. Sprinkle over apples and toss several times to combine.

Pour apple cider and apple cider vinegar over apple mixture and toss to combine. Cover crock pot and heat on low for 17 hours. Do not remove lid.

After 17 hours, remove lid and mash apple mixture with a large fork. Cook with lid off for an additional 11/2 hours or until thick and most of liquid had been removed.

Place apple mixture in a blender or food processor and pulse until smooth. Add butter and lemon juice and stir to combine.

Place in refrigerator until ready to use.

From Heidi Allison, wife of Barney: Nothing is more comforting in the fall than homemade apple pie, and this rich, thick apple butter tastes just like apple pie on a spoon! Not too sweet, deeply complex and nuanced, this recipe is made in the French fashion for jams: cooked for at least 17 hours and at a low temperature, which creates flavor that captures the essence of the fruit, rather than sugar. This “low-and slow” time-honored culinary technique also creates a wonderfully thick texture that does not rely on pectin additives.

While any apples will do, another culinary trick that creates a rich depth of flavor is to use at least two different types of Organic Apples — tart Green Apples and sweet Red Apples, to create balance and complexity. I like to use organic, green Granny Smith and organic red Gala Apples. But whatever is organic and fresh will be your best bet. Try using two types of red apples and one green apple, for even more nuance of flavor! While most apple butter recipes use cloves as part of the spice blend, I find this spice overpowering, and switch out cloves for Ground Ginger instead.

This recipe could not be easier – rather that simmering and stirring the fruit mixture in copper pots for 17 hours, this rendition is made in your crock pot. If you want to “hurry it up”, just reduce the amount of apple cider. And don’t forget the butter at the end—it is a secret ingredient that adds richness, and smooths out the flavor.

Submitted by Barney Allison, Partner, Los Angeles

73

Pumpkin Cheesecake with Whiskey-Caramel Sauce

INGREDIENTS

Crust3/4 cup gingersnap crumbs1/2 cup pecans (1 3/4 oz.), finely chopped1/4 cup packed light brown sugar1/4 cup granulated sugar1/2 stick (1/4 cup) unsalted butter, melted and cooled

Filling11/2 cups canned solid-pack pumpkin3 large eggs1/2 cup packed light brown sugar2 Tbsp heavy cream1 tsp vanilla1/2 cup granulated sugar1 Tbsp cornstarch3 tsp cinnamon1 tsp freshly grated nutmeg1 tsp ground ginger1/2 tsp salt24 oz. cream cheese, at room temperature

Topping2 cups sour cream 2 Tbsp granulated sugar

Crust:

Invert bottom of a 9-inch spring form pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan.

Stir together crumbs, pecans, sugars, and butter in a bowl until well combined. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan. Chill crust for 1 hour.

Filling:

Put oven rack in middle position and preheat oven to 350°F.

Whisk together pumpkin, eggs, brown sugar, cream, and vanilla in a bowl until combined.

Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.

Pour filling into crust, smoothing top, then put spring form pan in a shallow baking pan or wrap the bottom of the pan in foil (in case it leaks).

Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.)

Topping:

Whisk together sour cream and sugar in a bowl, then spread on top of cheesecake and bake 5 minutes.

Cool cheesecake completely in pan on rack, about 3 hours. Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving with Whiskey-Caramel sauce (see pg. 75).

From Courtney: I have been making this cheesecake since college. It started off as holiday experiment, but has remained in heavy demand over the years. It has made the menu for Thanksgiving, Christmas and even birthdays!

Submitted by Courtney Krause, Associate, San Francisco

75

Whiskey-Caramel Sauce

INGREDIENTS

1 cup granulated sugar1/4 cup water6 Tbsp Irish whiskey1/4 cup heavy cream1/4 tsp salt

Bring sugar and water to a boil in a 2-quart heavy saucepan over medium-high heat, stirring until sugar is dissolved. Boil without stirring, but washing down any sugar crystals with a brush dipped in cold water, until syrup begins to turn golden, about 5 minutes. Continue to boil, swirling pan occasionally, until syrup is a deep golden caramel.

Remove pan from heat and carefully add whiskey, cream, and salt (mixture will bubble up and steam and caramel will harden). Be careful, the steam can scald your fingers and hand.

Return pan to heat and simmer, stirring, until caramel is dissolved and sauce is smooth. Cool to warm.

To serve: slice cheesecake and drizzle caramel sauce over each piece.

Submitted by Courtney Krause, Associate, San Francisco

77

INGREDIENTS

1 box of yellow or French vanilla cake mix and ingredients on cake mix to prepare1 large box of French vanilla pudding mix20 oz. can crushed pineapple (and juice)1 cup sugar11/2 cups flaked sweetened coconut (toasted in oven for 10 minutes)1 cup of heavy whipping cream1/3 cup sugar

Pineapple Custard Cake

Preheat oven to 350°F and prepare cake mix as directed and pour into a greased 13x9 pan; bake 30-35 minutes.

During last 10 minutes of baking, spread flaked coconut in pie pan and bake 10 minutes alongside cake. Edge will burn faster than middle. Upon removing from oven, mix flakes together and allow to cool. When cooled, put into plastic bag until ready to use.

While cake is baking, combine crushed pineapple and sugar and bring to a boil, then simmer 15 minutes. Allow to cool slightly before cake is done.

Remove cake from oven and pierce holes into cake (I use the small end of a chopstick). Poke holes evenly throughout cake.

Pour pineapple mixture over hot cake and set aside for 1 to 2 hours.

Prepare pudding mix and spread over cooled cake. Refrigerate until chilled.

Prepare whipped cream with 1/3 cup sugar and spread over top of cake.

Immediately before serving cake, garnish with toasted coconut.

From Marion: This is a crowd favorite. I will prepare up to adding the pudding and whipped cream and then finish the pudding and whipped cream when I get to my destination. Refrigerate for 2 hours before serving. Do not garnish with toasted coconut until ready to serve or it’ll become soggy.

Submitted by Marion Tom, Legal Secretary, San Francisco

79

Sweet Holiday Sweet Potato Souffle’

INGREDIENTS

5 or 6 small sweet potatoes2 Tbsp real butter 1/2 cup pineapple juiceDash of salt3/4 cup chopped nuts (use your favorites)1/2 cup of raisins1 bag of marshmallows

Boil the potatoes until they are completely soft. Drain well. Skin potatoes.

Mash potatoes until perfectly smooth. Add butter and pineapple juice.

Beat the potatoes until they are light and smooth. Add salt.

Mix in the nuts and raisins.

Place in a greased baking dish.

Cover the top with a layer of marshmallows. They will bake down into the potatoes.


Bake for about 30 minutes or until the marshmallows have fully browned.

Let cool if desired and serve in slices.

Submitted by Andrew Cogan, Records Coordinator, Los Angeles

81

Season of Joy Bars

INGREDIENTS

1/4 cup butter3/4 cup brown sugar1 egg1 tsp baking powder1 cup flour minus 1 Tbsp 1 tsp vanilla extract1 tsp water1/3 cup chocolate chips


Cream together the butter and brown sugar. Add the egg.

Measure the flour ensuring that it is 1 Tbsp less than a cup. Add the baking powder to the flour and mix them together, then add to previous mix.

Add the vanilla extract, water and the chocolate chips. Mix vigorously.

Spread into 8" greased pan. Place in oven and bake for 15-20 minutes.

Let cool and slice into rectangular shaped bars.

Enjoy!

Submitted by Andrew Cogan, Records Coordinator, Los Angeles

83

“Land of Nod” Cinnamon Buns

INGREDIENTS

20 frozen dough rolls1 cup brown sugar1/4 cup vanilla instant pudding1-2 Tbsp cinnamon3/4 cup pecan pieces1/4 cup raisins (optional)1/2 cup melted butter

Before you turn off the lights and head to bed, grease a 10" bundt pan and add frozen rolls. Sprinkle with brown sugar, pudding powder, cinnamon, nuts and raisins. Pour melted butter over all. Cover with a clean damp cloth, and leave out at room temperature overnight. Turn out the lights and say good night!

In the morning, preheat oven to 350°F, then bake for 25-30 minutes or until brown. Let sit for 5 minutes.

Turn out on a serving plate, decorate with a bow in the middle, and enjoy!

From Mary Lynn: This recipe is perfect because you can sleep in on holiday mornings and still eat well!

Submitted by Mary Lynn Coffee, Partner, Orange County

85

Reese’s Peanut Butter Cheesecake

INGREDIENTS

Crust30 chocolate sandwich cookies6 Tbsp butter, meltedDash of salt

Cheesecake32 oz. cream cheese5 eggs11/2 cups brown sugar1 cup smooth peanut butter1/2 cup cream1 tsp vanilla12 oz. Reese’s Peanut Butter miniature cups, unwrapped and roughly chopped

Topping1/2 cup cream1 cup semi-sweet chocolate chips1 8 oz. package Reese’s Minis


Crust:

Put the chocolate sandwich cookies in a food processor and process until they form fine crumbs. Add in the butter and salt and process to combine. Press the mixture into the bottom and halfway up the sides of a 9" springform pan. Bake for 10-12 minutes, then set aside to cool. Wrap aluminum foil around the sides and the bottom of the springform pan tightly to ensure water cannot leak through.

Filling:

Beat the cream cheese until smooth. Add in the eggs, one at a time, scraping down the sides of the bowl in between each addition. Add in the brown sugar, peanut butter, cream and vanilla; beat until combined. Gently fold in the chopped up Reese’s Miniatures. Pour the mixture into the cooled crust.

Place the pan inside a larger pan and carefully add about 1 inch of hot water in the larger pan. Bake the cheesecake until it is just set, about 1 hour 15 minutes. Turn off the oven and allow the temperature to come down gently for about an hour. Remove from the oven, cool completely, then refrigerate.

Topping:

Heat the cream until simmering, just before boiling. Remove from the heat and add the chocolate chips. Allow the mixture to sit for a couple minutes, then stir until smooth. Pour over the top of the cheesecake, allowing it to drip down the sides. Sprinkle the Reese’s Minis over the top of the cheesecake.

From Steve: Rich and decadent, this peanut butter cheesecake starts with a cookie crust, is filled with Reese’s Peanut Butter Cups, then topped with a chocolate ganache and even more peanut butter cups.

Submitted by Steve Wiman, Partner, Los Angeles

Prep time20 mins

Cook time1 hour 15 mins

86

photo: Gina Ferazzi / Los Angeles Times

87

Death by Lemon Torte

INGREDIENTS

11/2 cups all-purpose flour3/4 cup powdered sugar1 large egg1 stick unsalted butter, chilled and cut into 1/2” cubesRind & juice of 5 lemons11 large eggs2 cups sugar11/2 cups heavy cream

Glaze1/3 cup apricot preserves, meltedToasted almonds, slivered

In a mixer with the paddle attachment, combine flour, sugar, and butter. Mix until mixture resembles coarse oatmeal. Add the egg and mix until blended. Chill 1 hour in refrigerator.

Butter 9” springform (cheesecake) pan. Press the crust along the bottom and about 2/3 of the way up the sides of the pan. Set aside.


Whisk eggs and sugar until well mixed. Add cream, lemon juice and rind, stir well. Pour into crust.

Bake about 35-45 minutes. Time will vary depending on your oven. Cake should be even, golden brown color and springy to the touch. Smell is a good indicator as well. If you can smell it, most likely it is done.

Cool completely, then spread with melted apricot preserves and slivered almonds. Serve with whipped cream.

Original recipe from: The Los Angeles Times

Submitted by Steve Wiman, Partner, Los Angeles

89

Black Walnut Pound Cake

INGREDIENTS

1 cup butter, softened 1/2 cup shortening3 cups sugar5 eggs3 cups all-purpose flour1/2 tsp baking powder1 cup milk1/2 tsp vanilla extract1/2 cup black walnuts, chopped

Beat butter and shortening at medium speed with an electric mixer about 2 minutes or until soft and creamy.

Gradually add sugar, beating at me dium speed for 5-7 minutes; add eggs, one at a time, beating just until yellow disappears.

Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla and walnuts.

Pour batter into a greased and floured 10" bundt or loaf pan. Bake at 325°F for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan for 10 to 15 minutes; remove from pan, and let cool completely on a wire rack.

From Terry: In 1824, in The Virginia Housewife, Mary Randolph talks of adding the common black walnut to ice cream. Use this jewel in poundcake to add flavor and a texture variation.

Submitted by Terry Velasquez, Legal Secretary, Austin

91

Key Lime Pie

INGREDIENTS

14 oz. can sweetened condensed milk 4 egg yolks1/2 cup key lime juice (Nellie & Joe’s Famous Key West Lime Juice)1 graham cracker crust pie shell


Mix sweetened condensed milk and egg yolks at low speed. Add key lime juice slowly continuing to mix at low speed. Mix until thick (about 3 minutes or so).

Pour into pie shell.

Bake for 20 minutes. Remove and cool on rack. Refrigerate overnight.

Submitted by Jane Towell, Research Librarian, Washington, DC

93

Best Pumpkin Bread on the Planet Earth

INGREDIENTS

31/3 cups flour2 tsp baking soda11/2 tsp sea salt1 tsp Saigon cinnamon1 tsp nutmeg1 tsp freshly ground cloves11/2 cups refined sugar11/2 cups dark brown sugar1 cup vegetable oil (or, 1/3 cup vegetable oil, 2/3 cup apple sauce)4 eggs2/3 cup water2 cups pumpkin pie filling (or 2 cups of canned pumpkin)

Mix and sift dry ingredients. Make a well in the center and add eggs, water, and oil (or oil/apple sauce) and mix well. Add pumpkin and mix well.

Grease and flour loaf pan(s); fill halfway.

Bake at 350°F for 50-60 min.

Serve warm with fresh butter or fresh cream cheese.

Submitted by John Smolen, Associate, Washington, DC

94

photo from ChowHound

95

Marshmallow Sauce

INGREDIENTS

1 cup sugar1/2 cup hot water2/3 cup light corn syrup2 egg whites1/2 tsp vanillaDash salt1/2 cup mayonnaise1 Tbsp grated orange rind

Combine sugar, corn syrup and hot water. Heat, stirring until sugar dissolves. Then boil, without stirring, to firm ball stage (244°F to 248°F on candy thermometer).

Beat egg whites to stiff peaks. Slowly add hot syrup beating at high speed until thick and fluffy. Add salt and vanilla.

Gently fold in mayonnaise and orange rind. If too thick, fold in 1 to 2 Tbsp more mayonnaise, or 1 to 2 tsp water.

Keep refrigerated until served.

From Patricia: I actually got this from the old Nut Tree in Vacaville – always have this as an appetizer with fresh pineapple, oranges and strawberries.

Submitted by Patricia Cooper, Regional Office Administrator, Sacramento / San Francisco

97

Kahlua Bundt Cake

INGREDIENTS

Cake 1 Butter cake mix8 oz. sour cream1/4 cup Kahlua1/2 cup sugar1/2 cup Crisco shortening4 eggs2 tsp cinnamon2 Tbsp brown sugar1/2 cup chopped walnuts

Glaze1 cup powdered sugar1/4 cup melted butter3 Tbsp KahluaChopped walnuts

In a large bowl combine first five ingredients. Add eggs and mix well.

Pour 1/2 of the mixture into a well-greased bundt cake pan.

Pour 1/2 of brown sugar mixture on top of cake mixture. Pour remaining cake mixture on top of brown sugar mixture. Sprinkle remaining brown sugar mixture on cake mixture.

Bake at 350°F for 1 hour–insert a cake tester (toothpick, thin knife) at 50 minutes to see if cake is done … and again at 55 minutes if needed.

Cool in pan 10-15 minutes. Put on a plate and pour on glaze.

Submitted by Patricia Cooper, Regional Office Administrator, Sacramento / San Francisco

98

May you find the perfect recipe for a joyous holiday season!

favorite holiday recipes from our homes to yours - · pdf file7 chez panisse’s brined...

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