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100 Years<br />
and Cooking<br />
Favorite recipes from Wilbur-Ellis employees
Table of Contents<br />
05<br />
06<br />
07<br />
BREADS<br />
Gina Colfer (Agribusiness)<br />
Vegan Apple Bread<br />
Lexi Cain (Nutrition)<br />
Pumpkin Muffins<br />
Mark Peterman (Agribusiness)<br />
Cranberry Bread<br />
18<br />
19<br />
20<br />
21<br />
Michael Hunter (Corporate)<br />
Spaghetti Carbonara<br />
Shilpa Kulkarni (Connell)<br />
Vegetable Biryani<br />
Tracy Chinn (Corporate)<br />
Easy Stovetop Mac & Cheese<br />
Casserole<br />
Tze Ying Goh (Connell)<br />
Japanese Chashu (Japanese<br />
braised pork)<br />
09<br />
MAIN DISHES<br />
Amy Park (Agribusiness)<br />
Mock Lasagna<br />
22<br />
Tanya Kornacker (Nutrition)<br />
Pepper and Tomato Stew<br />
10<br />
11<br />
12<br />
13<br />
14<br />
15<br />
Dan Willey (Corporate)<br />
Award-Winning Chili<br />
Ereney Attia (Agribusiness)<br />
Mashawy “Egyptian Food” Kofta<br />
and Kabab<br />
Fayley Meade (Nutrition)<br />
Squash and Caramelized Onion Tart<br />
Jessica Barrett (Nutrition)<br />
Donairs<br />
John Buckley (Corporate)<br />
Grilled Tilapia<br />
Katherine Fordon (Corporate)<br />
Beef Stroganoff<br />
Slow Cooker Chicago Italian Beef<br />
Best Ham Sandwich You’ll Ever Have!<br />
Christmas Potatoes<br />
24<br />
25<br />
26<br />
27<br />
28<br />
29<br />
SOUPS & SIDE DISHES<br />
Adrielle Yeow (Connell)<br />
Mee Hoon Kueh (Homemade<br />
Pulled Noodle)<br />
Carrie Williams (Corporate)<br />
Easy Navy Bean and Ham Soup<br />
Julie Magnuson (Nutrition)<br />
Chicken Gnocchi Soup<br />
Katherine Fordon (Corporate)<br />
Christmas Potatoes<br />
Kerrie Ann Hopkins (Agribusiness)<br />
Sweet Baked Beans<br />
Potato Bake<br />
Michael Knepp (Agribusiness)<br />
Soup Pot<br />
17<br />
Madeline Beck (Agribusiness)<br />
Elk Tenderloin With Whiskey<br />
Cream Sauce
31<br />
32<br />
SAUCES & MARINADES<br />
Heather Messer (Agribusiness)<br />
Pizza Sauce<br />
Jeanne Forbis (Corporate)<br />
Teriyaki Marinade<br />
43<br />
44<br />
44<br />
Linda Meyer (Corporate)<br />
Irish Bread Pudding with Caramel<br />
Whiskey Sauce<br />
Peggy Saling (Nutrition )<br />
Cherry Cheesecake<br />
Rachel Turner (Agribusiness)<br />
Chocolate Crazy Cake<br />
34<br />
35<br />
35<br />
SWEETS & DESSERTS<br />
Alyson Issler (Nachurs Alpine Solutions)<br />
Carrot Cake<br />
Alyssa Mattoon (Agribusiness)<br />
Sugar Cookies<br />
Amy Park (Agribusiness)<br />
Congo Squares<br />
45<br />
46<br />
47<br />
Sam Engel (Agribusiness)<br />
Strawberry Salad<br />
Stephanie Hackathorn (Connell)<br />
Choc-Chip and Mars Bar Cookies<br />
Stephen Silbernagel (Agribusiness)<br />
Irish Cream Cheesecake with<br />
Whiskey Caramel and Coffee<br />
Whipped Cream<br />
36<br />
Ann Barlow (Friend of Wilbur-Ellis)<br />
Peanut Butter Chocolate Chip Cookies<br />
48<br />
Tanya Kornacker (Nutrition)<br />
Christmas Fruit Cake<br />
37<br />
38<br />
39<br />
Anne Cleary (Corporate)<br />
Best Butter Cookies!<br />
Darcie Searles (Nutrition)<br />
Chocolate Chip Cookies<br />
Peanut Butter Fudge<br />
Peach Cobbler<br />
Holly Hambruch (Agribusiness)<br />
Quick and Easy Apple Cobbler<br />
51<br />
51<br />
SNACKS<br />
Madeleine Smeltzer (Agribusiness)<br />
Roasted Pumpkin Seeds<br />
Meghan Keogh (Agribusiness)<br />
Red Stuff<br />
40<br />
Jeff Miller (Agribusiness)<br />
Peanut Butter Blossoms<br />
DRINKS & SPIRITS<br />
41<br />
42<br />
Kathy Wilkins (Nutrition)<br />
Ginger Cream Cookies<br />
Peanut Brittle<br />
Leslie Slate (Friend of Wilbur-Ellis)<br />
Apple Dumplings<br />
53<br />
54<br />
James Beatty (Agribusiness)<br />
Eggnog in Quantity<br />
Linda Meyer (Corporate)<br />
Pomegranate Martini
BREAD
Vegan Apple Bread<br />
BY GINA COLFER (AGRIBUSINESS)<br />
Ingredients<br />
1½ cups whole wheat or rice flour<br />
1 tsp baking soda<br />
1 tsp baking powder<br />
2 tsp cinnamon<br />
½ tsp salt<br />
½ cup coconut sugar<br />
1 cup apple sauce<br />
1/3 cup olive or avocado oil<br />
2 tsp pure vanilla<br />
2 tbsp flax meal (whisked w/ 6 tbsp<br />
of water to make two flax eggs)<br />
1 cup chopped walnuts<br />
2 ½ cups finely chopped apples<br />
Directions<br />
Sift together dry ingredients. Beat together oil, sugar and vanilla.<br />
Add flax meal mixture, beat for a few more seconds, then add flour<br />
mixture. Stir with spatula to get ingredients mixed, add apples and<br />
walnuts and combine fully. Pour batter into oiled bread pan. Bake at<br />
350 F for 40 minutes or until fork comes out clean.<br />
Cool on rack and drizzle sugar mixture when serving.<br />
Enjoy!<br />
Drizzle<br />
½ cup applesauce<br />
½ powdered sugar<br />
1 tsp vanilla<br />
½ tsp vanilla<br />
5
Pumpkin Muffins<br />
BY LEXI CAIN (NUTRITION)<br />
Ingredients<br />
Mix together:<br />
1 ½ cups sugar<br />
1 ¾ cups flour<br />
½ tsp baking powder<br />
1 tsp baking soda<br />
½ tsp cinnamon<br />
¼ tsp nutmeg<br />
½ tsp allspice<br />
Then add:<br />
½ cup vegetable oil<br />
2 eggs<br />
1 cup canned pumpkin<br />
1/3 cup water<br />
Directions<br />
Preheat oven to 400 degrees. Mix. Pour into greased muffin tins and<br />
bake 12-15 minutes for small muffin tins or 15-20 minutes for large<br />
muffin tins.<br />
Optional frosting<br />
1 package of cream cheese<br />
Splash of vanilla<br />
Add powdered sugar to desired consistency<br />
6
Cranberry Bread<br />
BY MARK PETERMAN (AGRIBUSINESS)<br />
Ingredients<br />
8 cups flour<br />
4 cups sugar<br />
1 cup butter<br />
3 cups orange juice<br />
4 eggs, well beaten<br />
6 tsp baking powder<br />
2 tsp baking soda<br />
4 tsp salt<br />
8 cups sliced cranberries,<br />
fresh or frozen<br />
This Cranberry Bread recipe is from the kitchen of Delmer and Susan<br />
Robinson of Bandon, Oregon. It is an award-winning delight that<br />
Susan shared, both recipe and cranberries, with myself and a couple<br />
of our branches who help service their retail business. They are also<br />
cranberry growers.<br />
I cut the recipe in half, making 1 regular size loaf and three small ones.<br />
We shared them with a smaller group for Thanksgiving, but they were<br />
enjoyed by all.<br />
Directions<br />
Preheat the over to 325 degrees. Combine dry ingredients. Cut<br />
in butter. Combine juice and eggs. Pour wet ingredients into dry<br />
ingredients. Fold in with spatula. Fold in berries. Spoon into greased<br />
bread pan. Bake at 325 degrees for 1 hour. Makes four loaves.<br />
7
MAIN DISHES
Mock Lasagna<br />
BY AMY PARK (AGRIBUSINESS)<br />
Ingredients<br />
7 oz elbow noodles or other smaller<br />
shaped pasta, cooked al dente and<br />
drained<br />
1 ½ cups cottage cheese<br />
6 oz shredded cheese (I prefer Colby<br />
Jack cheese, but mozzarella or mild<br />
cheddar also works)<br />
½ lb bulk Italian sausage (you can<br />
use mild or hot, depending on your<br />
spicy preference. You can also use<br />
regular pork sausage or hamburger.)<br />
15 oz can of tomato sauce<br />
½ tsp each salt, pepper, dried basil<br />
and garlic powder (if you use garlic<br />
salt, reduce the amount of salt by<br />
half or leave out all together)<br />
The mock lasagna is a go-to recipe for a quick and easy dinner. Pairs<br />
great with a green salad or veggie and, of course, garlic bread.<br />
Directions<br />
(This casserole can easily be doubled or tripled depending on the size<br />
of the group you want to feed.)<br />
In a medium skillet, brown meat, breaking into small chunks, and drain<br />
off excess fat. Add tomato sauce and spices, and stir to combine.<br />
Remove pan from heat and set aside. In a glass casserole dish (1.5<br />
quart round or 8” x 8” square), spread half the cooked pasta, topped<br />
by half the cottage cheese and half of the shredded cheese, and<br />
finally half of the meat sauce. Layer the remaining pasta over the meat<br />
sauce, topped by remaining cottage cheese, then remaining meat<br />
sauce, and finally the remaining shredded cheese.<br />
Bake, uncovered, at 375 degrees for about 30 minutes. Let casserole<br />
cool for 5 or 10 minutes before serving. Leftovers keep well in the<br />
refrigerator or can be frozen. This casserole is really good fresh out of<br />
the oven, but it is actually better the next day.<br />
The sauce, with or without meat added, makes a great pizza sauce.<br />
9
Award-Winning Chili<br />
BY DAN WILLEY (CORPORATE)<br />
Ingredients<br />
1/3 cup mild chili powder<br />
1 ½ tsp oregano leaves<br />
1 ½ tsp basil leaves<br />
1 ½ tsp cumin<br />
1 tsp dried cilantro<br />
1 bay leaf<br />
2 lbs beef, cut into ½ inch cubes (You<br />
can use stew beef but I usually cut<br />
up a roast)<br />
1 large yellow onion<br />
6 cloves garlic<br />
2 tsp vegetable oil<br />
2 14 ½ oz cans diced tomatoes,<br />
undrained<br />
1 15 oz can tomato sauce<br />
1 7 oz can diced green chilies<br />
2 tbsp packed brown sugar<br />
2 tsp coarse salt<br />
½ tbsp white vinegar<br />
1 tsp tabasco<br />
1 can beer<br />
3 cans assorted beans (kidney,<br />
garbanzo, black are my favorites)<br />
Directions<br />
Spice mixture<br />
Mix chili powder, oregano, basil, cumin, cilantro, and bay leaf in a bowl.<br />
Set aside.<br />
Heat oil and cook beef. Add onion and garlic and cook until soft.<br />
Add spice mixture, cook 30 seconds, add tomatoes, tomato sauce,<br />
chilies, brown sugar, salt, pepper, vinegar, tabasco, beer, and beans<br />
(basically everything else).<br />
Bring to boil, cover, reduce heat, cook 3-5 hours until done. I usually<br />
take the cover off later to reduce.<br />
10
Mashawy “Egyptian Food” Kofta and Kabab<br />
BY ERENEY ATTIA (AGRIBUSINESS)<br />
Ingredients<br />
Lamb for the kabab<br />
Ground beef for the kofta<br />
Onion<br />
Salt and paper<br />
Directions<br />
Use the food processor on the onion.<br />
Use a clean kitchen towel to squeeze the onion so you can get rid of<br />
the extra water.<br />
Mix the ground beef and the chopped onion well together (not the<br />
onion water) and the salt and paper.<br />
Leave it at least two hours in the fridge then start shaping the kofta<br />
as you see above. It will be very delicious if you cook it on the grill. it<br />
doesn’t take time just 10 to 15 minutes.<br />
Use the onion juice to marinate the lamp ribs which are called kabab<br />
in Egypt. Also cook it for 15-20 minutes on the grill.<br />
11
Squash and Caramelized<br />
Onion Tart<br />
BY FAYLEY MEADE (NUTRITION)<br />
Ingredients (6–8 servings)<br />
Crust<br />
1 cup whole wheat flour<br />
1 tsp kosher salt<br />
1 cup all-purpose flour, plus more for<br />
surface<br />
10 tbsp chilled unsalted butter, cut into<br />
pieces<br />
Filling and Assembly<br />
4 tbsp extra-virgin olive oil, divided<br />
4 medium yellow onions, thinly sliced<br />
Kosher salt<br />
3 garlic cloves, thinly sliced<br />
2 tbsp Dijon mustard<br />
Pinch of cayenne pepper<br />
4 oz coarsely grated sharp cheddar or<br />
Gruyère<br />
½ small butternut squash (a lengthwise<br />
half, about 1¼ lb), seeds removed<br />
1 delicata squash (about 1 lb), halved<br />
lengthwise, seeds removed<br />
1 small sweet potato<br />
1 small red onion<br />
2 sprigs thyme<br />
2 tbsp unsalted butter<br />
Flaky sea salt<br />
Directions<br />
Crust<br />
Whisk whole wheat flour, salt, and 1 cup all-purpose flour in a large<br />
bowl to combine. Add butter and work into dry ingredients with your<br />
fingers, smashing between your palms to flatten, until largest pieces<br />
are the size of a nickel. Drizzle in 6 tbsp ice water and rake in with your<br />
fingers. Gently squeeze handfuls of mixture together until a shaggy<br />
dough forms. Turn out onto a work surface and knead until only a few<br />
dry spots remain. Pat into a disk and wrap in plastic. Chill until very<br />
firm, at least 2 hours or up to 3 days.<br />
Roll out dough on a lightly floured surface to about ⅛” thick. Transfer<br />
to tart pan. Lift up edges and allow dough to slump down into pan.<br />
Gently press into corners and trim excess. (If using springform pan,<br />
trim dough to 1½” up sides of pan). Freeze until firm, 15–20 minutes,<br />
or cover and chill up to 12 hours.<br />
Filling and Assembly<br />
Place a rack in lower third of oven; preheat to 350°. Swirl 2 tbsp oil<br />
in a large skillet to coat bottom and add yellow onions; season with<br />
kosher salt. Set skillet over medium heat and cook onions, stirring<br />
occasionally and making sure to scrape bottom of pan, until very soft<br />
and deep golden brown, 15–20 minutes. Add garlic and cook, stirring<br />
occasionally, until onions are caramelized and deeply browned, 25–30<br />
minutes (if any pieces get super dark and stick to the pan, a few drops<br />
of water should dislodge them). Let cool.<br />
Brush mustard over chilled dough, then sprinkle with cayenne. Stir<br />
cheese into caramelized onion mixture and spread across crust in an<br />
even layer.<br />
Using a mandoline or very sharp knife, thinly slice both squashes<br />
crosswise. Cut sweet potato and red onion in half lengthwise, then<br />
thinly slice crosswise with mandoline. Arrange vegetables in concentric<br />
circles, with rounded edges facing up, starting from the outside edge,<br />
leaning slices against the crust, and working your way inward. Drizzle<br />
remaining 2 tbsp oil over vegetables and season with kosher salt.<br />
Bake tart until edges of vegetables are browned (a few spots may even<br />
get deeply browned) and crust is golden brown, 75–90 minutes.<br />
Melt thyme and butter in a small saucepan and cook just until butter is<br />
bubbling. Brush over tart with a pastry brush and sprinkle with sea salt.<br />
12
Donairs<br />
BY JESSICA BARRETT (NUTRITION)<br />
Ingredients<br />
Sauce<br />
1 can of Eagle Brand Condensed Milk<br />
5ml of garlic powder<br />
¼ cup white vinegar<br />
mix all together and put in fridge/<br />
freeze to cool and thicken.<br />
Meat<br />
1 lb of ground beef<br />
1 tsp ground black pepper<br />
1 tsp garlic powder<br />
1 tsp salt<br />
1 tsp paprika<br />
1 tsp dried oregano<br />
¼ tsp cayenne pepper (ground)<br />
*can add more if you want more spice*<br />
I was born and raised on the East Coast of Canada in Halifax, Nova<br />
Scotia, which is known for Donairs. Not many people outside of the<br />
Maritimes really know what it is, but if you’re from the East coast it’s<br />
a staple. We moved away back in 2014 and trying to find somewhere<br />
that makes Donairs (and gets it right!) was tough.<br />
Over the past few years my husband has perfected his recipe for both<br />
the meat and sauce (one of the best parts!) and whenever we are<br />
feeling a little homesick we make Donairs to feel a little closer to the<br />
East Coast.<br />
Directions<br />
Mix all together and roll the meat into a log shape. Place on a baking<br />
sheet.<br />
Cook at 350F for 1 hour.<br />
13
Grilled Tilapia<br />
BY JOHN BUCKLEY (CORPORATE)<br />
Ingredients<br />
Tilapia filet<br />
Olive Oil<br />
Lemon pepper seasoning<br />
Slice of lime (optional)<br />
My favorite food to prepare is pretty much anything on the grill. During<br />
the pandemic, I have been getting more into grilled fish. A very good<br />
one that I like to prepare is grilled tilapia. I use a very simple recipe<br />
and yet it makes a really tasty meal.<br />
Tilapia is a mild white fish that is relatively cheap and easy to find in<br />
the supermarket.<br />
Directions<br />
Take a tilapia filet and place it on aluminum foil which has been<br />
sprayed with olive oil. Use enough foil to envelope the filet.<br />
Generously sprinkle lemon pepper seasoning over the filet - do this to<br />
taste, but at least a few teaspoonfuls. If you’d like, you can add a slice<br />
of lime on top which gives it an added kick and keeps the fish moist.<br />
Envelope the fish with the foil - doesn’t need to be airtight, but you<br />
want to make it so that the moisture stays in the packet while grilling.<br />
You’ll want your grill on medium high heat so that it sears the fish.<br />
Place each of the packets on the grill - direct heat - and leave for 8<br />
minutes. You can flip if you want, but there’s no need. I am a fan of<br />
meat thermometers and I target this to hit 145 F. Getting grill temps<br />
right is not an exact science, so I take a temp reading at 7 minutes.<br />
Temperatures can spike quickly so I take off the heat if it’s >140 F, as it<br />
will still cook for a bit. Don’t stress about getting that exactly right since<br />
with the foil packet, it is less likely to dry out if you overshoot.<br />
Enjoy! (By the way, make extra, as you can just pop the packet in the<br />
fridge and pull out in a day or two for a great lunch leftover.)<br />
14
Beef Stroganoff<br />
Slow Cooker Chicago Italian Beef<br />
BY KATHERINE FORDON (CORPORATE)<br />
Ingredients<br />
Beef Stroganoff<br />
1 lb ground chuck beef<br />
1 medium onion, diced<br />
1 large clove garlic, minced<br />
1 10 oz can cream of mushroom soup<br />
1 cup sour cream<br />
1 3 oz can broiled sliced mushrooms,<br />
undrained<br />
2 tbsp ketchup<br />
2 tsp Worcestershire sauce<br />
Egg noodles<br />
In my house, my dad was the chef, but when my brothers and I were<br />
very young and my dad often worked late, my mom would cook up<br />
great recipes. This is one of those recipes that we would have on your<br />
typical school night and then enjoy as leftovers for the following week.<br />
(I strongly recommend doubling this recipe!). I have since introduced<br />
my family to it and they love to tell GMama, as my mother is called<br />
these days, how much they love it!<br />
Directions<br />
Beef Stroganoff<br />
Brown the beef. Add onion and garlic; cook until onion is crisp-tender.<br />
Add cream of mushroom soup, sliced mushrooms, ketchup and<br />
Worcestershire sauce. Heat through and bring to boil. Turn down the<br />
temperature and add sour cream. Mix but do not let it bubble too much<br />
or it will scorch the sour cream. Serve over cooked egg noodles. Enjoy!<br />
Slow Cooker Chicago Italian Beef<br />
3 lbs chuck roast<br />
1 tbsp dry mustard<br />
1 tbsp salt<br />
1 tbsp pepper<br />
1 tbsp garlic powder<br />
1 tbsp Worcestershire sauce<br />
Slow Cooker Chicago Italian Beef<br />
Trim fat off chuck roast and cut roast into 4-5 large pieces. Add all<br />
spices. Add just enough water to the slow cooker to cover the chuck<br />
roast. Cook on high 8-10 hours.<br />
Shred beef and add ½ jar of whole pepperoncini peppers and half the<br />
jar of pepperoncini juice. Then add 1 tsp of oregano and 1 tsp of thyme.<br />
Barely stir to incorporate new ingredients. Cook for another 15 minutes<br />
and turn to warm mode.<br />
Serve on stiff white rolls. Giardiniera is strongly encouraged on<br />
the sandwich as well. As hot as you can handle. It’s also strongly<br />
recommended to dip your sandwich in the juice from the slow cooker.<br />
Enjoy!<br />
15
Best Ham Sandwich<br />
You’ll Ever Have!<br />
BY KATHERINE FORDON (CORPORATE)<br />
Ingredients<br />
2 12 oz packages of sweet Hawaiian<br />
dinner rolls<br />
1 ½ lbs Virginia ham (NOT honey ham)<br />
12 slices Swiss cheese<br />
1 stick of real butter<br />
2 tsp Worcestershire sauce<br />
1 tsp garlic powder<br />
1 tsp onion powder<br />
1 tsp poppy seeds<br />
Directions<br />
You’ll need two 9 x 13 pans. Place the bottoms of the 12 rolls in each<br />
pan. Place ham (about two shaved slices or so) on the rolls.<br />
Cut the Swiss cheese slices into four parts and place two small pieces<br />
on each sandwich.<br />
Put the dinner roll tops on/ In a saucepan mix butter, Worcestershire<br />
sauce, garlic powder, onion powder and poppy seeds. Wait until all<br />
the butter is melted and then brush the melted mixture over the ham<br />
sandwiches.<br />
Cover with foil and let sit in the refrigerator for one hour (or overnight).<br />
You can also bake them right away if you just can’t wait! Preheat oven<br />
to 375 degrees F and bake for 15 minutes or until cheese is melted.<br />
Serve and enjoy!<br />
16
Elk Tenderloin With Whiskey<br />
Cream Sauce<br />
BY MADELINE BECK (AGRIBUSINESS)<br />
Ingredients<br />
For the meat<br />
1 elk tenderloin (Rock-N-Pinkster Farm)<br />
Montreal steak seasoning<br />
Garlic salt<br />
Olive oil<br />
For the sauce<br />
1 onion chopped<br />
8 tbsp of butter<br />
1 cup whiskey (KyMar Farm Winery and<br />
Distillery, Kerrs Creek Distillery, Catskills<br />
Provisions)<br />
1 cup beef broth<br />
½ cup heavy whipping cream<br />
¼ tsp garlic powder<br />
Dash of salt n pepper<br />
*Thicken with a dash of gravy flour if<br />
needed.*<br />
The recipe has become a new favorite in our household. It’s absolutely<br />
delicious, especially for the cold weather months and for those that<br />
enjoy wild game as well!<br />
Directions<br />
Take your tenderloin and drizzle with a little olive oil. Spice the meat<br />
with all the spices to your liking. Doesn’t take much just sprinkle to<br />
lightly coat the meat. Allow to sit and become close to room temp<br />
marinating in extra juices and spices on a dish.<br />
Caramelize your onions in a pan over medium high heat with the<br />
butter. Once onions are translucent turn down heat and slowly stir<br />
in your whiskey. Allow to simmer until half of mixture evaporates and<br />
strong whiskey smell subsides. Once that has happened stir in the<br />
beef broth and allow to simmer and thicken. Stir in heavy whipping<br />
cream allowing it to continue to bubble. Sprinkle some salt n pepper<br />
and let sauce simmer and continue to thicken. If sauce seems to still<br />
be a little loose add some gravy flour quickly whisking it in.<br />
Heat your grill to a medium heat for grilling meat. Once heated start<br />
to grill your meat. Allow 5-8 minutes on each side depending on size.<br />
Spoon on extra spices and olive oil from the bottom of the dish during<br />
the cooking process for extra flavor.<br />
Remember to take your meat off a little early since it will continue to<br />
cook as it sits. Let it sit as a whole piece for about 5 minutes before<br />
slicing down. Cut against the grain and serve with whiskey sauce<br />
drizzled over the top!<br />
Credit:<br />
http://craftyhoneybadgers.blogspot.com/p/recipes.html?recipe_id=6065110<br />
17
Spaghetti Carbonara<br />
BY MICHAEL HUNTER (CORPORATE)<br />
Ingredients (Serves 4 to 6)<br />
¼ lb pancetta, thinly sliced<br />
2 tbsp extra-virgin olive oil<br />
1 tbsp unsalted butter<br />
3 garlic cloves, peeled and crushed<br />
1 ½ tsp red chile pepper flakes<br />
1 lb imported spaghetti<br />
4 egg yolks<br />
¼ cup cream<br />
¼ cup freshly grated Pecorino<br />
Romano cheese<br />
½ cup freshly grated Parmesan<br />
cheese<br />
Freshly ground black pepper<br />
Finely chopped Italian Parsley<br />
This recipe for Spaghetti Carbonara is not only delicious (and a bit<br />
decadent) but also brings back very fond memories. It is the first meal<br />
my then fiancée (now wife) and I made for our collective families when<br />
they met for the first time 28 years ago. It pairs well with a nice old<br />
vine Zinfandel.<br />
The ultimate creamy carbonara sauce, this rich variation on a classic<br />
staple of every trattoria in Rome. Best served as the centerpiece of a<br />
meal, followed by a simple tart green salad.<br />
Directions<br />
Cut the pancetta into thin strips. Combine the extra-virgin olive oil, butter,<br />
garlic, red chile pepper, and pancetta, and sauté over low heat until the<br />
pancetta renders its fat. Take off heat and remove the garlic cloves.<br />
Cook the spaghetti in abundant boiling salted water until al dente.<br />
While the spaghetti is cooking, lightly beat the egg yolks and combine<br />
them with the cream, grated cheeses, pancetta and its fat. Drain the<br />
spaghetti and add to a heated serving dish.<br />
Season with plenty of black pepper and sprinkle with parsley.<br />
Toss and serve immediately.<br />
18
Vegetable Biryani<br />
BY SHILPA KULKARNI (CONNELL)<br />
Ingredients<br />
1 large carrot (cut into an inch size)<br />
10-12 French Beans (cut into an inch<br />
size each)<br />
1 cup cauliflower (cut into medium size<br />
florets)<br />
1 medium size potato (cut into big dices)<br />
100g cottage cheese/paneer (cut into<br />
an inch size)<br />
10-12 soya chunks (pre-soaked in water)<br />
2 onions (large)<br />
2 onions (medium)<br />
5-6 cloves of garlic<br />
2 inches ginger<br />
3 tomatoes (medium size)<br />
Oil<br />
3-4 tsp biryani masala<br />
1 ½ cups long grain rice<br />
½ cup milk<br />
3 pinches saffron<br />
3 tsp of Kevda/Fragrant water<br />
Whole spices<br />
2 tsp ghee<br />
About Vegetable Biryani – It is basically combination of long grain<br />
rice and the vegetable of your choice or chicken / meat for nonvegetarians.<br />
It originated from Southern part of India.<br />
Directions<br />
Take the large onions, garlic, and ginger and make into a fine paste<br />
Take 2 tomatoes and make it to a fine paste and keep aside.<br />
Take a pan, heat 10 tsp of oil, add the onion, garlic and ginger paste,<br />
and cook till the oil separates, then add the tomato paste. Again cook,<br />
until the oil separates. Now, add the carrot, French beans, cauliflower,<br />
potato, cottage cheese/paneer and soya chunks, and cook it until they<br />
are cooked about 70-75%. Add salt to taste. Add biryani masala. Keep<br />
this aside. We will be using this in final layering.<br />
For the rice<br />
Add the rice in 10 cups of boiling water. Allow the rice to boil, until it<br />
gets cooked around 80%. (don’t have to cook the rice completely)<br />
Note: Few drops of oil and 1 tsp of salt should be added so that the<br />
rice doesn’t stick together.<br />
For Garnishing<br />
Take the medium onions and cut finely in an elongated shape into<br />
an inch size and cook then add in 5-6 tsp of oil until they are almost<br />
brown in color. Take milk and add saffron. Heat the milk for 3-4<br />
minutes and keep aside.<br />
For Final Layering<br />
Take a heavy base pan/Cooker/Kadhai or Earthen pot. Add 3-4 tsp of<br />
oil, add some whole spices (Bay leaves, clove, star anise, cardamom) in<br />
it. Slice one tomato into thick pieces and arrange them at the bottom.<br />
Sprinkle some salt in it. Put the vegetable masala made above at the<br />
bottom and add the cooked rice on it. Add the mix of milk and saffron<br />
around 2-3 tsp, some salt to taste and kevda water. Repeat these<br />
layers alternately and finally add all the remaining mixture of saffron<br />
and milk.<br />
Put the ghee on it and sprinkle some plain water so that everything<br />
cooks well. Add cooked onions on the top layer. Keep it on lowest<br />
possible flame for 15-20 minutes. Serve with onion raita.<br />
19
Easy Stovetop Mac & Cheese<br />
Casserole<br />
BY TRACY CHINN (CORPORATE)<br />
Ingredients<br />
1 lb elbow macaroni<br />
½ cup all-purpose flour<br />
1 ½ tsp ground mustard<br />
½ tsp white pepper<br />
16 oz shredded sharp cheddar cheese<br />
½ medium size onion (diced)<br />
Panko bread crumbs<br />
½ cup salted butter<br />
1 ½ tsp onion powder<br />
½ tsp salt<br />
3 cups milk<br />
½ bell pepper (diced)<br />
Spam, hot dogs or sausage (diced)<br />
This is an easy recipe that only takes about 30 minutes to prepare.<br />
Probably not the healthiest option, but definitely a comfort food<br />
classic. Feel free to make substitutions as you deem necessary.<br />
Directions<br />
Preheat oven to 350 degrees.<br />
Cook macaroni according to package directions and set aside.<br />
Cook meat, bell pepper and onion until soft and set aside.<br />
Melt butter over medium heat. Stir in flour, salt, pepper, onion powder<br />
and mustard powder and cook 1-2 minutes. Pour in milk and whisk<br />
until smooth. Cook over medium-high heat, stirring constantly for 3-5<br />
minutes until sauce starts to thicken. Turn off heat and whisk in 8 oz of<br />
cheese until melted.<br />
Combine all ingredients and put into 9x13 greased baking dish. Top<br />
with remaining cheese and sprinkle with Panko bread crumbs. Bake<br />
until golden brown.<br />
20
Japanese Chashu<br />
(Japanese braised pork)<br />
BY TZE YING GOH (CONNELL)<br />
Ingredients (Serves 3)<br />
For Non-Rolled Chashu<br />
¾ lb pork belly block (340 g)<br />
1 Negi (long green onion) (Sub: 1 leek or<br />
2-3 green onions)<br />
1 knob ginger<br />
½ tbsp neutral-flavored oil (vegetable,<br />
canola, etc.)<br />
1/3 cup sake (80 ml)<br />
1/3 cup soy sauce (80 ml)<br />
2/3 cup water (160 ml)<br />
3 tbsp sugar (45 g)<br />
Ramen egg<br />
5 eggs (60g each, with shell on)<br />
For the marinade<br />
50 ml Shoyu (Japanese soy sauce)<br />
300 ml water<br />
20 g sugar<br />
Combine the ingredients in a bowl.<br />
Stir till sugar dissolves.<br />
For Reference<br />
https://www.justone<strong>cookbook</strong>.com/<br />
homemade-chashu/<br />
My favorite comfort food is Japanese cuisine – any Japanese food ...<br />
ramen, udon, sushi, sashimi, sukiyaki, soba, teriyaki, tempura. I cannot<br />
have enough of them. I feel comforted and satisfied to have a good<br />
Japanese meal at the end of a long and tiring day. Or even if I don’t feel<br />
well, a bowl of hot udon will make me feel much better. I just cannot<br />
get sick of Japanese food. During the lockdown period, I made my own<br />
cold cha soba with Japanese chashu and ramen egg. My kids enjoyed<br />
them so much that they said it was the best homemade dinner they<br />
had for a long time.<br />
For Non-Rolled Chashu<br />
Heat the oil in a cast iron skillet (or regular frying pan) over high heat.<br />
Sear the fat side down first, then flip over to sear all sides, which<br />
will take about 10 minutes. While searing, put all the ingredients for<br />
seasonings in a heavy-bottom pot (or regular pot) that fits the Chashu.<br />
Add the Chashu and bring it to a boil, skimming the scum and foam.<br />
Then turn the heat to low/simmer.<br />
Put an Otoshibuta (drop lid) on top to press the ingredient down and<br />
limit the evaporation. If you don’t have an Otoshibuta, you can make it<br />
with aluminum foil. Simmer on low heat for one hour, rotating Chashu<br />
every 15 minutes (keep Otoshibuta on all times!). After one hour, there<br />
is ½ inch liquid left in the pot. Remove the Otoshibuta and further<br />
cook down the sauce on low heat until the sauce gets thicken and see<br />
the bottom of the pot when you draw a line with a spatula.<br />
To serve, slice the Chashu into ¼ inch pieces. You can use a propane<br />
torch or broiler to sear the Chashu slices to enhance the flavor.<br />
For the marinade<br />
Fill saucepan with enough water to submerge eggs, and bring it to a boil<br />
over high heat. When the water boils, carefully place the eggs on a ladle<br />
a few at a time and lower into the water. Adjust the heat so the water<br />
comes to a gentle simmer. Cook eggs for 6 mins. (Egg should be at room<br />
temperature to start with.) After 6 mins, immediately plunge the boiled<br />
eggs into a bowl of iced water to stop residual heat from further cooking<br />
them. Soak for 6 mins. Once the eggs have cooled down, peel them while<br />
they are submerged in ice water. The water pressure will ensure the egg<br />
white’s delicate surface remains pristine while you peel the shell.<br />
Pour the soy mixture into a large resealable plastic bag. Slip the eggs<br />
into the bag, make sure they are fully submerged in the sauce. Seal bag<br />
and refrigerate for 24 hrs.<br />
21
Pepper and Tomato Stew<br />
BY TANYA KORNACKER (NUTRITION)<br />
Ingredients<br />
3-4 cloves of garlic, or garlic powder<br />
Bacon 1 lb or less, chopped small<br />
pieces<br />
1 onion medium/large chopped<br />
small<br />
6-8 medium-large tomatoes<br />
4-6 bell peppers, mix of yellow,<br />
orange, green<br />
2-3 tbsp of chili powder or more to<br />
taste<br />
Salt and pepper to taste<br />
Keeping Family Traditions Alive – Recipe from my Grandmother Mary<br />
Kornacker.<br />
Directions<br />
You want equal portions of tomatoes and bell peppers. Use field<br />
Tomatoes when available.<br />
Chop tomatoes and peppers chunky but also bit size and set aside.<br />
Chop and cook the bacon in a pot, over medium heat not too crispy.<br />
Drain some of the grease not all of it, so your onions don’t stick when<br />
its time to add them. Add onions and garlic. Continue cooking and<br />
stirring until onions are cooked. Keeping lid on as much as possible to<br />
retain moisture.<br />
Add the peppers, stir occasionally, keep the lid on. Wait 5 minutes<br />
and add the tomatoes. Stir occasionally, keeping the lid on as much<br />
as possible to retain moisture. Add the chili powder, salt and pepper.<br />
Continue cooking until tomatoes are cooked down and peppers are soft.<br />
I make it and prefer to eat as is. My grandmother would add a little<br />
cream at the end of cooking, to the pot just before serving. Or a dollop<br />
of sour cream to her bowl. Option to use bacon grease only, instead of<br />
keeping the bacon in the stew.<br />
22
SOUPS &<br />
SIDE DISHES
Mee Hoon Kueh<br />
(Homemade Pulled Noodle)<br />
BY ADRIELLE YEOW (CONNELL)<br />
Ingredients (Serves: 2-3)<br />
Dough for mee hoon kueh<br />
250 g all-purpose flour<br />
100 ml water<br />
1 egg (lightly beaten)<br />
1 tbsp oil<br />
1 tsp salt<br />
Soup<br />
100 g ikan bilis (anchovy), washed<br />
and cleaned<br />
2 liter water<br />
150 g minced pork<br />
1 tsp corn flour<br />
¼ tsp sesame oil<br />
1 tsp soy sauce<br />
white pepper<br />
2 cups leafy vegetables (e.g. Chinese<br />
spinach, chye sim)<br />
Garnishing<br />
100 g ikan bilis (anchovy), oven toasted<br />
till golden brown and crisp<br />
Spring onions, chopped<br />
Handmade Mee Hoon Kueh (pulled noodle) is one of my favourite<br />
comfort foods because it brings back memories from childhood. In the<br />
old days when life was more difficult, wheat flour was often used to<br />
knead into dough to make noodles, cooked in boiling anchovy broth<br />
and topped with fried anchovies and leafy vegetable.<br />
This one pot dish is considered as a very nutritious food that fills the<br />
stomach at a very low cost. It is nutritious because anchovy broth/<br />
soup is high in calcium. The noodle from dough is carbohydrates that<br />
gives energy. If you have lean meat slice it, that will be the protein<br />
source. The vegetables are fiber and provides vitamins and minerals.<br />
Directions<br />
Mee Hoon Kueh<br />
Combine flour and salt in a large mixing bowl. Combine water, egg and<br />
oil in a large measuring cup. Make a well in the flour mixture and pour<br />
the liquid ingredients into the well. Use a wooden spoon and mix till<br />
well combined.<br />
Knead dough for about 5-10 minutes until dough is smooth and less<br />
sticky. Cover bowl with cling wrap and set aside for 1 hour.<br />
Soup base<br />
Boil ikan bilis in water for about 45 minutes. Strain soup and set aside.<br />
To cook (individual portions)<br />
Heat some soup base in a small pot. Add some minced pork<br />
Tear off flat pieces of mee hoon kueh dough and drop it into the<br />
boiling soup. Add egg and vegetables and allow to boil for a few<br />
minutes.<br />
Season to taste with salt and pepper. Garnish with spring onions and<br />
ikan bilis.<br />
Serve hot.<br />
24
Easy Navy Bean and<br />
Ham Soup<br />
BY CARRIE WILLIAMS (CORPORATE)<br />
Ingredients<br />
1 lb dry navy beans (soaked<br />
overnight)<br />
1 ham bone meaty or 3 cups of<br />
chopped cooked ham<br />
3 carrots medium diced<br />
2 ribs celery diced<br />
1 onion - medium – diced<br />
2 tsp of minced fresh garlic<br />
½ tsp black pepper<br />
1 tsp of dried thyme<br />
2 bay leaves<br />
6 cups of chicken broth<br />
Directions<br />
Use one pound of dry beans, rinse 1lb of navy or great northern dry<br />
beans. Pick through the beans for any stones or pebbles. Cover with<br />
water and allow to soak overnight.<br />
Under running water, rinse any coating off a meaty ham bone. Also,<br />
scrape off any surface fat that you can. Add to a larger crock pot. (or<br />
add chopped ham)<br />
Dice three medium carrots, two ribs celery, and one medium onion.<br />
Add the beans, carrots, celery, and onion to the crock pot. Add 2 tsp<br />
minced garlic, ½ tsp pepper, 1 tsp of thyme and one bay leaf. Add 6<br />
cups of chicken broth.<br />
Cook on low for 10 hours. Two hours before the end of cooking,<br />
remove ham bone to a cutting board. Allow the bone to cool for 10-15<br />
minutes. Then remove all meat from the bone and return to crockpot.<br />
Discard bone and any fat and waste.<br />
To thicken the soup (optional), remove 2 cups of soup and blend the<br />
mixture until smooth and return to crockpot.<br />
25
Chicken Gnocchi Soup<br />
BY JULIE MAGNUSON (NUTRITION)<br />
Ingredients<br />
3 tbsp butter<br />
1 tbsp olive oil<br />
1 cup onion, diced<br />
½ cup celery, diced<br />
2 garlic cloves, minced<br />
¼ cup all-purpose flour<br />
2 cups half & half<br />
1 (14 oz can chicken broth)<br />
for a thinner soup, use 2<br />
1 tbsp fresh thyme<br />
1 cup shredded carrots<br />
1 cup spinach leaves, chopped<br />
1 cup diced cooked chicken breast<br />
(I use rotisserie)<br />
1 (16 oz package potato gnocchi)<br />
Salt and pepper to taste<br />
Directions<br />
In a large pot add butter and olive oil. Over medium high heat sauté<br />
onions, celery and garlic until tender. Add the flour to create a roux<br />
and cook for 1 minute.<br />
Slowly add the half and half and chicken broth and stir until it starts to<br />
thicken. Add the thyme, carrots, spinach, chicken and gnocchi. Simmer<br />
for about 5 minutes or until gnocchi is cooked and soup is thickened.<br />
Salt and Pepper to taste and serve immediately.<br />
This is THE best comfort soup! I typically double it since my whole<br />
family of 4 loves it and wants leftovers!<br />
26
Christmas Potatoes<br />
BY KATHERINE FORDON (CORPORATE)<br />
Ingredients<br />
2 lbs frozen hash brown potatoes<br />
(the ones with little peppers and<br />
onions are best)<br />
1 cup butter<br />
1 10 oz can cream of mushroom<br />
soup<br />
1 pint sour cream<br />
½ cup minced onion<br />
2 cups shredded cheddar cheese<br />
½ tsp salt<br />
½ tsp pepper<br />
2 cups corn flakes<br />
This dish has been served at Christmas every year for as long as I can<br />
remember. We don’t really eat them at other times of the year, so it’s<br />
always a special treat at Christmas. And hence the name “Christmas<br />
Potatoes.” These can also be made and frozen before cooking. Wellcovered,<br />
they can freeze for up to six months. I hope you enjoy them<br />
as much as I do!<br />
Directions<br />
Grease a 9 x 13-inch casserole. Preheat the oven to 350 degrees F.<br />
Mix the hash browns, cream of mushroom soup, sour cream, minced<br />
onion, shredded cheddar cheese, salt, pepper and ½ cup melted<br />
butter together.<br />
Pour into the prepared casserole. Blend remaining melted butter and<br />
corn flakes together and sprinkle on top.<br />
Bake at 350 for 30 minutes or until the dish is bubbling at the top.<br />
Enjoy!<br />
27
Sweet Baked Beans<br />
and Potato Bake<br />
BY KERRIE ANN HOPKINS (AGRIBUSINESS)<br />
Ingredients<br />
Sweet Baked Beans<br />
1 lb hamburger<br />
1 onion<br />
1 large can (3 lb 5 oz) pork-n-beans<br />
1 bottle (12 oz) chili sauce<br />
4 tbsp bbq sauce<br />
½ cup brown sugar<br />
½ cup ketchup<br />
2 tsp onion salt<br />
Bacon (optional)<br />
Here is a recipe for Sweet Baked Beans and for Potato Bake … both<br />
are delicious.<br />
Directions<br />
Sweet Baked Beans<br />
Brown burger and onion, drain fat. Mix the remaining ingredients with<br />
the burger and onion. Bake at 350 degrees for one hour.<br />
Potato Bake<br />
6 large potatoes (baked & cooled)<br />
1 pint sour cream<br />
1 cup cheddar cheese (grated)<br />
1-2 bunches green onion (chopped)<br />
Potato Bake<br />
Peel and grate potatoes. Mix all ingredients together. Put mixture into<br />
a casserole dish and sprinkle with ½ cup cheese. Bake at 350 degrees<br />
for 30-45 minutes.<br />
Topping<br />
½ cup cheddar cheese (grated)<br />
28
Soup Pot<br />
BY MICHAEL KNEPP (AGRIBUSINESS)<br />
Ingredients<br />
2 tbsp olive oil<br />
1 onion (chopped)<br />
4 oregon grown garlic cloves<br />
(minced)<br />
2 jalapeno peppers (minced)<br />
1 red pepper (chopped)<br />
4 pints or 4 cans of chicken broth<br />
2 pints or 2 cans of diced tomatoes<br />
1 cup white wine (optional)<br />
1 tsp oregano<br />
1 tsp basil<br />
1 tsp chili powder<br />
½ cup lime juice<br />
2/3 cup cilantro<br />
1 small can green chiles<br />
1 tsp cumin<br />
2 tbsp olive oil<br />
3 chicken breasts (chopped),<br />
6 pheasant breasts works too!<br />
Salt and pepper to taste<br />
Fall brings upland bird hunting and one really good way to use<br />
pheasant is in a good tortilla soup. Our family has seen four<br />
generations of upland bird hunting, from my grandfather to our son,<br />
and we enjoy the togetherness over an outdoor activity. Soups are a<br />
great way to feed hungry hunters and even if you come home empty<br />
handed, just substitute your game birds for chicken.<br />
Directions<br />
Under medium heat, add to pot: olive oil, onion, oregon grown garlic<br />
cloves, jalapeno peppers, and red pepper. Sauté until tender, about 2<br />
minutes.<br />
Add the chicken broth, diced tomatoes, white wine, oregano, basil, chili<br />
powder, lime juice, cilantro, green chiles and cumin.<br />
In a skillet, heat the olive oil, add the chicken breasts (or pheasant<br />
breasts) and salt and pepper. Brown chicken and add to pot to<br />
simmer. Add tortilla chips to the bottom of the bowl and garnish with<br />
cheese, sour cream and avocados.<br />
29
SAUCES &<br />
MARINADES
Pizza Sauce<br />
BY HEATHER MESSER (AGRIBUSINESS)<br />
Ingredients<br />
½ cup Olive Oil<br />
1 ½ tsp Red Pepper Flakes<br />
1 ½ tsp Italian Seasoning<br />
8 cloves Garlic, chopped<br />
28 oz Tomato Puree<br />
15 oz Diced Tomatoes (fire roasted<br />
if possible)<br />
Balsamic Vinegar to taste<br />
Dash Worcestershire sauce<br />
Salt and pepper to taste<br />
We have a brick-wood oven in our outdoor kitchen. For summer<br />
entertaining, pizzas with homemade sauce and a variety of toppings<br />
are always a hit. This sauce is easy to make and puts the pizzas over<br />
the top every time. Frequent guests can quickly tell when I’ve cheated<br />
and used something from a jar!<br />
Directions<br />
Start Olive Oil, Red Pepper, Italian Seasoning, and Garlic on med-low<br />
for about 5 minutes until fragrant. Add remaining ingredients and stir<br />
until oil is completely incorporated into tomatoes and sauce.<br />
Simmer at least an hour – adjust taste after simmering – it gets better<br />
as it cooks.<br />
Top your pizzas and ENJOY!<br />
31
Teriyaki Marinade<br />
BY JEANNE FORBIS (CORPORATE)<br />
Ingredients<br />
1 cup water<br />
½ cup soy sauce<br />
½ cup white vinegar<br />
½ cup sugar<br />
½ tsp garlic powder<br />
1 tsp ground ginger root<br />
A favorite dish any time of year is grilled chicken breasts. This teriyaki<br />
marinade is simple but gives chicken a great taste – both sweet and<br />
spicy. Allow the uncooked chicken breasts to soak in the marinade at<br />
least overnight, then cook on the grill.<br />
32
SWEETS &<br />
DESSERTS
Carrot Cake<br />
BY ALYSON ISSLER (NACHURS ALPINE SOLUTIONS)<br />
Ingredients<br />
For the cake:<br />
2 cups flour<br />
2 tsp baking soda<br />
2 tsp cinnamon<br />
1 tsp salt<br />
2 cups sugar<br />
1 cup vegetable oil<br />
4 large eggs<br />
¼ cup apple sauce<br />
1 tsp vanilla<br />
3 cups grated carrots<br />
1 cups chopped pecans<br />
Cream cheese frosting:<br />
8 oz cream cheese (room temperature)<br />
½ cup butter (room temperature)<br />
1 tsp vanilla<br />
1/8 tsp salt<br />
16 oz confectioner’s sugar<br />
I really enjoy cooking. I spend time finding recipes to make healthy<br />
dinners for my family and get the kids involved in helping prepare the<br />
meals. My favorite type of cooking is baking though. I could spend a lot<br />
of time baking!<br />
Directions<br />
Preheat oven to 350 degrees. Grease and flour two 9” round cake<br />
pans. Set aside.<br />
In a medium bowl, whisk together the flour, baking soda, cinnamon,<br />
and salt until well combined. Set aside.<br />
In the bowl of an electric mixer, beat the sugar and oil until smooth. Add<br />
the eggs and beat until completely combined. Stir in the applesauce and<br />
vanilla. On low, slowly add flour mixture to egg mixture. Stir in carrots<br />
and nuts. Divide evenly between prepared cake pans.<br />
Bake for about 38 to 39 minutes, or until a tester comes out with a<br />
few small moist crumbs attached. I usually rotate cake pans once<br />
about halfway through baking. Let cakes cool on wire rack for about<br />
15 minutes. Carefully turn cakes out of pans onto wire racks to finish<br />
cooling completely.<br />
When cakes are cool, prepare frosting. In the bowl of an electric mixer,<br />
beat cream cheese and butter until light and fluffy. Sprinkle with vanilla<br />
and salt and mix well. Sift powdered sugar into cream cheese mixture.<br />
On low, mix until well-combined. Beat on medium until frosting is desired<br />
consistency. If too thick, add a little milk, 1 tsp at a time, until desired<br />
consistency. Frost cake. Keep covered and refrigerate leftovers.<br />
34
Sugar Cookies<br />
BY ALYSSA MATTOON (AGRIBUSINESS)<br />
Ingredients<br />
1 cup unsalted butter<br />
1 cup granulated white sugar<br />
1 tsp vanilla<br />
½ tsp almond extract<br />
1 egg<br />
2 tsp baking powder<br />
½ tsp salt<br />
3 cups all-purpose flour<br />
As the holidays get closer, I can’t help but be reminded of my favorite<br />
comfort food, Sugar Cookies! These delicious cookies are by far the<br />
best comfort food. I love baking and decorating them because it allows<br />
me to use my imagination in creating each one. These holiday cookies<br />
also remind me of home and all the fun memories with my family.<br />
Ultimately, sugar cookies remind me of happiness and comfort me<br />
anytime of the year.<br />
Directions<br />
Bake at 350 degrees for 6-8 minutes.<br />
Congo Squares<br />
(Chocolate Chip Cookie Bars)<br />
BY AMY PARK (AGRIBUSINESS)<br />
Ingredients<br />
2 ¾ cup white flour (you can use half<br />
whole wheat flour for a pleasant<br />
nutty taste)<br />
2 ½ tsp baking powder<br />
½ tsp salt<br />
2/3 cup butter or margarine<br />
2 ¼ cups brown sugar<br />
3 eggs<br />
1 cup chopped nuts (walnuts or<br />
pecans), optional<br />
2 cups (or 1 package) semi-sweet<br />
chocolate chips<br />
The Congo Squares recipe came from my grandmother and is great<br />
for a quick dessert that feeds a lot of people. Something we needed<br />
since I have 7 brothers and sisters.<br />
Directions<br />
In a medium saucepan, melt butter over medium low heat. Once<br />
melted, add brown sugar and stir to combine. Allow to cool slightly.<br />
Add eggs, one at a time, mixing well after each. Stir in dry ingredients<br />
until just combined. Add nuts (optional) and chocolate chips, and stir<br />
to combine. Grease and flour a 9” x 13” baking dish. Pour in batter and<br />
spread to corners (batter will be thick). Bake at 350 degrees for 25-30<br />
minutes. Cool on a wire rack and cut into bars. Serve with ice cream or<br />
milk (or just eat them as-is).<br />
35
Peanut Butter Chocolate<br />
Chip Cookies<br />
BY ANN BARLOW (FRIEND OF WILBUR-ELLIS)<br />
Ingredients (Yield 24 large cookies)<br />
2 ½ cups (318 grams) all-purpose flour<br />
1 tsp baking soda<br />
1 tsp baking powder<br />
1 tsp fine sea salt<br />
1 stick (113 grams) unsalted butter<br />
¾ cup (202 grams) creamy peanut butter<br />
(use the regular stuff like Jif or Skippy<br />
or Marantha – not the natural one that<br />
separates)<br />
½ cup (100 grams) granulated sugar<br />
1 cup (200 grams) packed dark brown<br />
sugar<br />
2 large eggs plus 1 egg yolk, at room<br />
temperature<br />
2 tsp vanilla<br />
2 cups (340 grams) milk chocolate or<br />
semisweet chocolate chips<br />
These cookies are big and soft and utterly addictive. Your biggest<br />
challenge will be refrigerating the dough for 24 hours – and not eating<br />
it all before you ever turn it into cookies. I’m not the only one who<br />
does that, right?<br />
I use milk chocolate versus semisweet chips in these, which I’ve found to<br />
be the more popular combination in my house, but either works great.<br />
Directions<br />
Preheat oven to 350ºF. Line baking sheets with parchment paper.<br />
In a medium bowl whisk together the flour, baking soda, baking<br />
powder, and salt.<br />
In a large heat safe bowl, microwave the butter until melted. Vigorously<br />
stir in the peanut butter into the hot butter until well combined. Stir<br />
in the granulated sugar and brown sugar until well combined. Add<br />
the eggs and yolk, one at a time, stirring well after each addition. Add<br />
in the vanilla. Gradually stir in the flour mixture. Stir in the chocolate<br />
chips. Dough may be a little loose and slightly crumbly.<br />
OPTIONAL: If time permits, cover the dough in plastic wrap and<br />
refrigerate for at least 24 hours but no more than 72 hours. Let the<br />
dough sit at room temperature just until it is soft enough to scoop.<br />
Divide the dough into 3-tbsp sized balls using a spring-loaded scoop<br />
and drop onto prepared baking sheets. Flatten dough slightly into disc<br />
shapes with your palms. Dot each disc with a few extra chocolate chips<br />
for picture-perfect cookies.<br />
Bake for 12 minutes, or until golden brown. Let cool for 5 minutes<br />
before removing to wire racks to cool completely.<br />
Cookies can be stored in an airtight container at room temperature<br />
for up to 3 days.<br />
36
Best Butter Cookies!<br />
BY ANNE CLEARY (CORPORATE)<br />
Ingredients<br />
1 cup soft butter<br />
½ cup powdered sugar<br />
2 cups flour<br />
My parents were married in 1944, and so happily married for 75 years<br />
and 11 months. This butter cookie recipe was in a <strong>cookbook</strong> they<br />
received as a wedding present and it has been part of our holidays<br />
ever since. This tradition has been shared in our family and my mother<br />
thinks her great-grandchildren actually make the best batches! Here’s<br />
the very, very simple recipe.<br />
Directions<br />
Cream butter and sugar, add flour and mix well. Make into balls,<br />
flatten down (the back of a spoon with a dusting of flour works best).<br />
Sprinkle with baker’s decorating sugar and bake at 375 degrees on an<br />
ungreased cookie sheet for 12-15 min.<br />
37
Chocolate Chip Cookies<br />
Peanut Butter Fudge<br />
Peach Cobbler<br />
BY DARCIE SEARLES (NUTRITION)<br />
Ingredients<br />
Chocolate Chip Cookies<br />
1 cup oleo, softened<br />
¼ cup sugar<br />
¾ cup brown sugar<br />
1 small box instant vanilla pudding<br />
1 tsp vanilla<br />
2 eggs<br />
2 ¼ cups flour<br />
1 tsp baking soda<br />
12 oz chocolate chips<br />
Directions<br />
Chocolate Chip Cookies<br />
Beat oleo, sugars, vanilla and pudding. Add eggs & mix. Add flour and<br />
soda - mix. Add chocolate chips and mix well. Using a cookie scoop,<br />
spoon onto cookie sheet. Bake at 350 for 8-10 minutes. Enjoy!<br />
Peanut Butter Fudge<br />
2 cups sugar<br />
2/3 cup milk<br />
1 cup marshmallow creme<br />
1 cup creamy peanut butter<br />
1 tsp vanilla<br />
Peanut Butter Fudge<br />
Combine sugar and milk in medium saucepan and cook until it<br />
reaches soft ball stage on a candy thermometer (235-245 F). Add<br />
remaining ingredients and mix well. Pour into buttered 9x9 inch dish.<br />
Let cool completely and cut. (*double recipe for 9x13 pan).<br />
Peach Cobbler<br />
1 cup sugar<br />
1 cup flour<br />
1 ½ tsp baking powder<br />
½ tsp salt<br />
1 stick oleo<br />
1 small can peaches in light syrup<br />
1/3 cup peach juice (retained from can)<br />
1/3 cup milk<br />
Peach Cobbler<br />
Preheat oven to 350 degrees. Sift together dry ingredients. Add peach<br />
juice and milk - mix well. Melt 1 stick of oleo in 8x8 inch pan. Pour<br />
batter over the oleo, do not stir. Using a fork, layer peaches on top of<br />
the batter, do not stir. Bake until crust rises to the top and is golden<br />
brown - about 1 hour.<br />
38
Quick and Easy<br />
Apple Cobbler<br />
BY HOLLY HAMBRUCH (AGRIBUSINESS)<br />
Ingredients<br />
7-8 large tart cooking apples, peeled,<br />
cored and sliced (about 9 cups)<br />
¾ cup sugar<br />
¼ tsp cinnamon<br />
2 cups flour<br />
2 cups sugar<br />
2 eggs<br />
2 tsp baking powder<br />
¼ tsp salt<br />
2/3 cup butter melted<br />
This is a very quick but tasty apple cobbler recipe that I’ve been using<br />
for years. It’s my “go-to” dessert and I’ve been asked for the recipe a<br />
multitude of times.<br />
Directions<br />
Heat oven to 350 degrees. Place sliced apples in ungreased 13x9<br />
baking dish. Combine ¾ cup sugar and ½ tsp cinnamon in bowl and<br />
sprinkle over apples. Combine remaining cinnamon, flour, sugar, eggs<br />
and baking powder and combine until mixture resembles coarse<br />
crumbs. Sprinkle over top of apples. Drizzle melted butter over the top<br />
and bake 45-50 minutes or until lightly browned. Serve warm with ice<br />
cream and a drizzle of caramel if desired.<br />
39
Peanut Butter Blossoms<br />
BY JEFF MILLER (AGRIBUSINESS)<br />
Ingredients (approx. 36 cookies)<br />
½ cup granulated sugar<br />
½ cup packed brown sugar<br />
½ cup creamy peanut butter<br />
½ cup butter, softened<br />
1 egg<br />
1 ½ cups Gold Medal all-purpose flour<br />
¾ tsp baking soda<br />
½ tsp baking powder<br />
Additional granulated sugar<br />
About 36 Hershey’s Kisses Brand milk<br />
chocolates, unwrapped<br />
My all-time favorite cookie recipe (especially during the holidays!)<br />
might be just a classic recipe you can find in many <strong>cookbook</strong>s, but it<br />
takes me back to childhood memories of Christmases spent at my<br />
grandparents’ home. I’m speaking of Peanut Butter Blossoms!<br />
Just typing this makes my mouth water and you can see my excitement in<br />
the photo when I made a couple batches a few years back! They are quite<br />
easy and fun to make and taste amazing – and they’re the best after they<br />
have cooled off, yet the Hershey’s Kisses are still soft ... Mmmm!<br />
Directions<br />
Heat oven to 375°F. In large bowl, beat ½ cup granulated sugar, the<br />
brown sugar, peanut butter, butter and egg with electric mixer on<br />
medium speed, or mix with spoon, until well blended. Stir in flour,<br />
baking soda and baking powder until dough forms.<br />
Shape dough into 1-inch balls; roll in additional granulated sugar. On<br />
ungreased cookie sheets, place about 2 inches apart.<br />
Bake 8 to 10 minutes or until edges are light golden brown.<br />
Immediately press 1 milk chocolate candy in center of each cookie.<br />
Remove from cookie sheets to cooling rack.<br />
Credit: Betty Crocker<br />
40
Ginger Cream Cookies<br />
Peanut Brittle<br />
BY KATHY WILKINS (NUTRITION)<br />
Ingredients<br />
Ginger Cream Cookies<br />
½ cup butter<br />
1 cup sugar<br />
2 eggs<br />
1 cup molasses<br />
Add: 4 ½ cups flour<br />
½ tsp salt<br />
1 tsp nutmeg<br />
2 tsp ginger<br />
1 tsp cloves<br />
1 tsp cinnamon<br />
Grandma Jorgensen made these cookies in the 1950s for us ~ still a<br />
favorite.<br />
Directions<br />
Ginger Cream Cookies<br />
Mix all ingredients together and pour soda hot water as you blend all<br />
together. Drop by spoonful onto cookie sheet - Bake 350º for 9-10<br />
minutes. Cool, store in airtight container. (I always bake one cookie to<br />
test if there is enough flour - most of the time I have to add another ½<br />
cup to the batter)<br />
Dissolve: 2 tsp soda in 1 cup hot water<br />
Peanut Brittle<br />
½ cup water<br />
1 cup karo syrup<br />
2 cups sugar<br />
2 tbsp butter<br />
2 cups salted peanuts<br />
1 tsp flavoring<br />
1 ½ tsp soda<br />
Peanut Brittle<br />
PREPARE COOKIE SHEET: Sprinkle 2 cups mixed nuts on buttered<br />
cookie sheet and set aside.<br />
Cook together first four ingredients in heavy bottomed pan to thread<br />
stage (I turn my burner on high - it cooks faster but you need to watch<br />
it). Add peanuts and stir continually to keep from burning.<br />
When candy turns light golden and is boiling add flavoring. Remove<br />
from heat and quickly stir in soda - pour immediately onto large<br />
buttered cookie sheet.<br />
DO NOT SPREAD CANDY OUT - leave it where it lays - let cool and<br />
break into pieces - store in airtight container.<br />
41
Apple Dumplings<br />
BY LESLIE SLATE (FRIEND OF WILBUR-ELLIS)<br />
Ingredients (approx. 36 cookies)<br />
2-3 Granny Smith Apples<br />
2 sticks butter<br />
1 tsp vanilla<br />
1 12 oz can of Mountain Dew<br />
2 tubes of Crescent Rolls<br />
1 ½ cups sugar<br />
Cinnamon to taste<br />
Apples are one of my favorite fruits to eat. I love them because they<br />
are a healthy snack and you can make muffins, cakes, cookies, bread,<br />
etc. Our family loves Apple Dumplings. Here is our favorite recipe for<br />
this comfort food.<br />
Directions<br />
Slice peeled apples in 6 or 8 pieces. Roll each apple piece in one<br />
crescent roll dough piece and seal all edges. Put in a greased 13X9<br />
pan. Melt butter, add sugar and stir. Add vanilla. Pour over apples.<br />
Pour Mountain Dew soda all around the edges and down the middle<br />
of the apples. Sprinkle with cinnamon. Bake at 350 degrees for 40<br />
minutes. Serve warm with a scoop of ice cream.<br />
Sincerely,<br />
Leslie Slate (Jennifer Day’s Mother) Ogden, Utah, Nutrition branch<br />
42
My Irish Great-Grandmother’s<br />
Bread Pudding<br />
BY LINDA MEYER (CORPORATE)<br />
Ingredients (makes 8 servings)<br />
1 (2 lbs) loaf sliced white bread, crusts<br />
removed<br />
½ butter, softened<br />
½ raisins<br />
1/3 cup Irish Whiskey<br />
2 ½ cups milk<br />
2 ½ cups whipping cream<br />
1 vanilla bean, slit<br />
8 eggs<br />
1 cup sugar<br />
Cinnamon-sugar (about ¼ cup)<br />
Caramel-Whiskey Sauce (makes<br />
about 2 cups)<br />
1 ½ cups sugar<br />
½ cup water<br />
½ cup butter<br />
Whipping Cream<br />
½ cup Irish Whiskey<br />
Here is the recipe for my favorite dessert – my Irish Great-<br />
Grandmother’s Bread Pudding recipe, which can also be made without<br />
the whiskey.<br />
Every time I serve this at the holidays, as much as I hope there will<br />
be leftovers, somehow it always disappears. It also brings back<br />
fond memories of my childhood at my grandparents’ home. I hope<br />
employees try this and love it as much as I do – warning …. it’s very rich.<br />
Directions<br />
Irish Bread Pudding<br />
Spread bread slices with some soft butter. Toast lightly on 1 side. Cut<br />
bread in ½-inch squares. Set aside.<br />
Plump raisins in Irish Whiskey. Set aside.<br />
Heat milk and cream with vanilla bean, scraping out seeds from bean.<br />
Cool. Discard bean. Set milk aside.<br />
Beat eggs with sugar. Add to mixture. Stir in bread cubes and rain<br />
mixture. Let stand 15 min.<br />
Pour bread mixture into well-buttered 13 x 9 inch glass baking pan.<br />
Dot with remaining butter sprinkle with cinnamon-sugar to taste. Bake<br />
at 350 degrees 45-60 minutes or until lightly golden on top. Serve with<br />
Caramel Whiskey Sauce.<br />
Caramel-Whiskey Sauce<br />
Melt sugar in water over low heat until caramelized. Add butter and 1 ½<br />
cups whipping cream and cook to desired consistency.<br />
Cool, then add whiskey and more cream for desired consistency if<br />
necessary.<br />
43
Cherry Cheesecake<br />
BY PEGGY SALING (NUTRITION)<br />
Ingredients<br />
2 pkgs Philly cream cheese<br />
¼ cup powdered sugar<br />
1 pkg dream whip<br />
1 can cheery pie filling<br />
1 graham cracker crust<br />
Directions<br />
Mix dream whip according to package.<br />
In a separate bowl mix cream cheese and powdered sugar. After this<br />
is mixed add dream whip. Mix together. Add to Graham cracker crust.<br />
Put in refrigerator for 1 hour. Then add can of cherry pie to the top.<br />
Enjoy.<br />
Chocolate Crazy Cake<br />
BY RACHEL TURNER (AGRIBUSINESS)<br />
Ingredients<br />
2 cups sugar<br />
3 cups flour<br />
6 tbsp cocoa<br />
2 tsp baking soda<br />
1 tsp salt<br />
2 tsp vanilla<br />
3 tbsp apple cider vinegar<br />
¾ cup oil<br />
2 cup cold Water<br />
Chocolate Peanut Butter Frosting<br />
2-3 cup powdered sugar<br />
3 heaping tbsp crunchy peanut<br />
butter<br />
2 tsp vanilla<br />
¼ cup water<br />
We have a family chocolate cake that is to die for. Put some warm<br />
applesauce over it or cold ice cream on the side and you will be in<br />
heaven.<br />
Directions<br />
Chocolate Crazy Cake<br />
Mix all ingredients until combined, Bake @ 350 degrees for 40 min.<br />
Once cooled top with Chocolate Peanut Butter Frosting<br />
Chocolate Peanut Butter Frosting<br />
Mix all ingredients together, add or take away water amount to reach<br />
desired consistency.<br />
44
Strawberry Salad<br />
BY SAM ENGEL (AGRIBUSINESS)<br />
Ingredients<br />
Toppings<br />
2 packages (4-serving size each) Jell-O<br />
strawberry-flavored gelatin<br />
2 cups boiling water<br />
2 boxes (16 oz each) frozen sweetened<br />
strawberries, thawed<br />
Crust<br />
2 cups pretzels, crushed<br />
¾ cup butter, melted<br />
3 tbsp sugar<br />
Filling<br />
1 container (8 oz) Cool Whip frozen<br />
whipped topping, thawed<br />
1 package (8 oz) cream cheese, softened<br />
1 cup sugar<br />
This Strawberry Salad is my favorite comfort food because it is the<br />
perfect combination of sweet and salty. It is the perfect end to a<br />
delicious holiday meal and can be made at any time of the year.<br />
Directions<br />
Dissolve gelatin in boiling water. Stir in strawberries; refrigerate until<br />
partially set, about 1 hour 45 minutes.<br />
Heat oven to 350° F. In medium bowl, mix Crust ingredients. Press into<br />
ungreased 13 x 9-inch baking dish. Bake 10 minutes. Cool on cooling<br />
rack.<br />
In medium bowl, beat filling ingredients with electric mixer on medium<br />
speed until smooth. Spread over cooled crust. Cover and refrigerate<br />
until cool and gelatin topping in bowl is partially set.<br />
Carefully spoon gelatin topping over filling. Refrigerate 4 to 6 hours or<br />
until firm. To serve, cut into 4 rows by 3 rows.<br />
45
Choc-Chip and<br />
Mars Bar Cookies<br />
BY STEPHANIE HACKATHORN (CONNELL)<br />
Ingredients<br />
150 g salted butter (softened)<br />
½ cup brown sugar<br />
½ cup caster sugar<br />
1 egg<br />
1 tsp vanilla essence<br />
1 ¾ cups plain flour<br />
1 cup choc chips<br />
Approx. 10 mini mars bars or 4 large<br />
mars bars, chopped into bite size<br />
pieces.<br />
Directions<br />
Heat your oven to 180 degrees Celsius and line two baking trays with<br />
baking paper.<br />
Mix the softened butter, vanilla essence and sugars in a stand mixer<br />
until light and fluffy. Add in the egg and mix till combined. Hand mix in<br />
the flour. Stir in the choc chips and chopped mars bars.<br />
Form into large tbsp balls, place on tray with enough room to spread<br />
and then flatten the tops<br />
Bake for approx. 10-12 minutes<br />
Storage tip:<br />
Place the leftover cookies in a sealed container with a piece of baking<br />
paper on top of the cookies and 1 piece of bread on the baking sheet.<br />
The slice bread will take all the moisture and keep your cookies soft<br />
for days.<br />
46
Irish Cream Cheesecake with Whiskey<br />
Caramel and Coffee Whipped Cream<br />
BY STEPHEN SILBERNAGEL (AGRIBUSINESS)<br />
Ingredients<br />
Cheesecake<br />
1 stick butter<br />
2/3 package chocolate cookies with<br />
cream filling (like Oreos)<br />
16 oz cream cheese<br />
1 cup sour cream<br />
1 1/3 cup Irish cream liquor<br />
4 eggs<br />
1 cup sugar<br />
Caramel<br />
1 cup sugar<br />
½ cup water<br />
½ cup cream<br />
4 tbsp Irish whiskey<br />
Coffee Whipped Cream<br />
1 cup heavy cream<br />
1 tsp instant coffee<br />
¼ cup sugar<br />
Cheesecake is always a favorite food, better yet when combined with<br />
your favorite drink.<br />
Directions<br />
Put the cookies in a food processor and pulse until crumbled. Melt<br />
butter and mix. Spread on a tart pan or springform and bake 10<br />
minutes at 350°F. Remove from oven and allow to cool. If you don’t have<br />
a food processor, put the cookies in a big baggie and smash with a clean<br />
mallet or hammer or other heavy object.<br />
In a food processor, pulse the cream cheese, sour cream, and sugar<br />
until smooth. While the machine is on, slowly add the liquor, followed by<br />
the eggs one at a time. Pour the filling into the cookie crust and bake for<br />
about 50 minutes. If you don’t have a food processor, use a mixer (hand<br />
or stand).<br />
Chill the cake at least 5 hours or as many as 2 days.<br />
Mix the water and sugar and put over high heat. Occasionally shake the<br />
pan around, but don’t stir. Cook about 15 minutes until browned, but<br />
not burned. No stirring!<br />
Add the cream and whisk while the mixture bubbles, but watch out<br />
because it will bubble way up the sides of the pot and possibly splatter.<br />
This mixture is HOT. Add the whiskey once smooth. Chill.<br />
Pour caramel over cake once cooled.<br />
Microwave the cream until warm. Add instant coffee and sugar. Chill<br />
until cold. Whisk to form whipped cream.<br />
Serve cake with whipped cream on the side.<br />
47
Christmas Fruit Cake<br />
BY TANYA KORNACKER (NUTRITION)<br />
Ingredients<br />
1 ½ lbs glazed pineapple chopped<br />
1 ½ lbs mixed Red & Green glazed<br />
cherries (total) chopped or cut in half<br />
1 ½ lbs golden raisins<br />
1 ½ lbs pecans pieces<br />
1-2 cups brandy<br />
Rinse all fruit to remove glazed syrup.<br />
rinse raisins as well. Combine all fruit<br />
and nuts in a very large bowl. Pour<br />
brandy over the fruit/nut mixture. Stir<br />
and cover. Let stand overnight. Mix<br />
occasionally.<br />
Keeping Family Tradition Alive – Recipe from Grandfather John<br />
Kornacker.<br />
Directions<br />
Put butter in a very large mixing bowl or a roasting pan to start.<br />
Squeeze the butter and cream butter by hand till light and creamy.<br />
Then start adding a little sugar at time continue creaming till light and<br />
fluffy and not gritty. Then add 2-3 eggs at a time and beat/mix by hand<br />
until smooth. Then add flour 1/3 portions at a time while mixing by<br />
hand, adding a little water at a time and vanilla while continue to mix.<br />
Mix/ beat by hand until creamy smooth.<br />
Add half the fruit/nut mixture into the batter by hand. Fold the fruit<br />
into the batter by hand not stirring, folding. Fold fruit from the bottom<br />
of the bowl pulling up only until blended. Keep adding handfuls at a<br />
time. Move quickly. Do not mix too much or too long, the batter will<br />
turn dark.<br />
Put large handfuls of batter into the prepared frame/pan starting in<br />
the corners. Do not use a spoon. Push into the corners so there are<br />
no air pockets. Continue to fill the frame by handfuls and pat down.<br />
Scrape the bowl on top of the mixture and smooth the extra creamy<br />
batter to blend in.<br />
48
Ingredients (Cont’d)<br />
Butter and eggs should be at room<br />
temperature<br />
1 lb butter room temperature<br />
1 lb eggs room temperature<br />
1 lb white sugar<br />
1 lb flour<br />
water 1 cup<br />
Vanilla 1 tbsp on the recipe<br />
Preparing the Frame/pan:<br />
Wood Frame – using 1” x 2/12” wood, make frame with inside<br />
dimensions 10” x 15”<br />
Place minimum of 58-60 or more sheets of newspaper layered onto<br />
a cookie sheet. No less than 58. It will depend on your cookie sheets<br />
and how they bake you may need more sheets of paper.<br />
Place the wood frame on top of the pan of newspapers. Line the<br />
wooden frame with brown paper grocery bag or a roll of brown paper<br />
to fit the frame. The brown paper needs to go up the sides of the<br />
wood frame. Then line the frame with parchment paper. Parchment<br />
paper needs to go up the sides of the wood frame as well. Trim the<br />
brown and parchment paper if it goes over the frame. Grease the<br />
parchment paper.<br />
Baking instructions:<br />
Place a pan of water at the bottom of the oven. Keep the water in the<br />
oven for the first hour and a half of baking time.<br />
Bake at 325 F for 1 and ½ hrs. Turn pan after 1 hour<br />
Lower the temperature to 275F approx. bake for another 1 ½ hrs or<br />
until the top cracks slightly. When pressed the cake should spring<br />
back.<br />
Sometimes the baking time is a little less or a little more. Check every<br />
15-20 minutes after the turning down the oven. You want a nice<br />
golden brown colour, not a dark brown colour.<br />
Leave the cake in the frame to cool. Wait until the next day to take the<br />
cake out of the frame and cut<br />
Cut cake into 10 blocks. Wrap individually in plastic wrap, double wrap.<br />
Then wrap individually in tin foil<br />
Freeze, give as gift, or make as the top tier of a wedding cake.<br />
49
SNACKS
Roasted Pumpkin Seeds<br />
BY MADELEINE SMELTZER (AGRIBUSINESS)<br />
Ingredients<br />
A ripe pumpkin<br />
Oil<br />
1 tbs butter<br />
Directions<br />
Pick a ripe pumpkin. Cut around stem and remove top. Remove seeds<br />
and pulp with spoon, sort out seeds.<br />
Rinse seeds with cool water. Drizzle oil on seeds and spread on foillined<br />
covered pan.<br />
Roast in 325-degree oven for 10 minutes, turning frequently.<br />
Remove from oven and mix seeds with 1 tbs butter, then season to<br />
taste (sweet or savory)<br />
Red Stuff<br />
BY MEGHAN KEOGH (AGRIBUSINESS)<br />
Ingredients<br />
2 cans whole beets<br />
½ cup red wine vinegar<br />
1/3 cup sugar<br />
Approximately 2 oz horseradish<br />
Kielbasa sausage<br />
Directions<br />
Shred beets the add vinegar, sugar and horseradish together. Put in<br />
air-tight container and refrigerate for 3-4 hours. Slice up some kielbasa<br />
sausage and eat with the red stuff.<br />
51
DRINKS &<br />
SPIRITS
Eggnog in Quantity<br />
BY JAMES BEATTY (AGRIBUSINESS)<br />
Ingredients<br />
12 egg yolks<br />
1lb confectioner’s sugar<br />
2 cups dark rum, brandy, or bourbon<br />
3 cups of liquor (I use a combination<br />
and include Kahlua)<br />
2 quarts whipping cream<br />
1 tsp vanilla<br />
12 egg whites<br />
Fresh nutmeg<br />
Be sure to use good fresh eggs. The best eggs have a firm orange yolk<br />
and are from hens that have access to free range.<br />
Use heavy whipping cream. This is not a drink that is successful in a<br />
low-fat version.<br />
Use good quality liquor. I use a combination of liquors to spread out<br />
the flavors. The saying that “nothing succeeds like excess” is especially<br />
true when it comes to adding booze to the eggnog. The Brits say that<br />
“Christmas brandy will make you randy,” so add an extra splash.<br />
Use fresh nutmeg kernels and grate onto each serving as desired.<br />
Directions<br />
Beat separately until light in color 12 egg yolks. Beat in gradually 1 lb.<br />
confectioner’s sugar. Add very slowly, beating constantly 2 cups. dark<br />
rum, brandy, or bourbon. These liquors form the basis of the “nog,”<br />
and you may choose one variety or mix to taste.<br />
Let mixture stand covered for 1 hour to dispel the “eggy” taste.<br />
Add, beating constantly, 3 cups of liquor (I use a combination and<br />
include some Kahlua).<br />
2 quarts whipping cream, 1 tsp vanilla (or to taste)<br />
Refrigerate covered for 3 hours.<br />
Beat until stiff but not dry<br />
12 egg whites<br />
Fold egg whites lightly into the other ingredients. Serve sprinkled with<br />
fresh nutmeg and cinnamon to taste.<br />
Yield is about 1 gallon. I always make a double batch. With all that<br />
liquor it keeps very well refrigerated. The egg whites will separate<br />
after standing so fold them back in. A jar of this eggnog makes a great<br />
holiday present. Have a cup while opening your presents. You’ll love<br />
them all!<br />
This is a very rich, high-cholesterol, high-octane eggnog. Do not<br />
operate heavy equipment after drinking.<br />
53
Pomegranate Martini<br />
BY LINDA MEYER (CORPORATE)<br />
Ingredients (Serves 2)<br />
1 ½ cups pomegranate juice<br />
2 oz Absolute Citron vodka or white<br />
tequila<br />
1 oz Cointreau liquor<br />
Cup of ice<br />
Splash of sparkling water (optional)<br />
Squeeze of lemon (optional)<br />
Directions<br />
Shake ingredients in a shaker and put in chilled martini glasses. Put<br />
pomegranate fruit into glass as garnish. Yummy!!<br />
54
Conversion Chart<br />
WEIGHT<br />
MEASUREMENT<br />
TEMPERATURE<br />
55