Thank you to all who participated in our holiday recipe contest! We wanted to share a few submissions for you to enjoy this holiday season!
Cold Oven Pound Cake – Kim J.
- 3 cups sugar
- 3 cups flour
- 1-8oz cream cheese
- 3 sticks of butter
- 6 eggs
- 1 tsp vanilla
- 1 tsp almond
- Grease and flour a bundt pan. Cream together room temperature butter and cream cheese. Add sugar 1 cup at a time, stirring in each cup completely. Add eggs one at a time. Add flour 1 cup at a time. Add vanilla and almond extract.
- Place in oven that has NOT been preheated. Bake 90 minutes at 350 or until toothpick comes out clean.
Ginger Snaps – Submitted by Terri J.
Preheat oven to 350 degrees
- 2 c plain flour
- 2 tsp baking soda
- 1 tsp ginger
- 1 tsp cloves
- 1 tsp cinnamon
- ¾ c shortening
- 1 c sugar
- 4 T molasses
- 1 egg
- Sift flour, b soda and the spices together and set aside.
- Cream shortening, sugar, molasses and egg, beating well, then add flour mixture and beat til smooth, will be very stiff.
- Take a tsp of mix and roll in a ball, dip in sugar, flatten with a glass that has been dipped in sugar.
- Bake on greased cookie sheet for 10-12 minutes.
Savory Meatballs – Submitted by Paul S.
Buy 2 -3 lbs of ground beef from Ward’s. Crackers from Ward’s which are crumbled up by you. 4 eggs from Ward’s. 1 onion from Ward’s which you cut finely. 1 can of cream of mushroom soup. 2 tablespoons of Worchester sauce, and 1/4 cup of milk. Mix all ingredients by hand and roll into meatballs, then brown in frying pan. (save half the can of mushroom soup to add later or use additional to your taste). Bake in a deep pan covered at 350 for an hour. Add remaining or extra cream of mushroom soup and bake 15 minutes. Serve over noodles or rice.
Polvorones de Chocolate – Submitted by Amy M.
- 2 1/2 c flour
- 1 c whole almonds skin on
- Olive oil
- (Good quality semi/course) salt
- 1/2 lb pork lard, chilled and cut into chunks
- 1 1/4 cup powdered sugar
- 1/4 c cocoa powder
- Heat over to 350. Toast flour for about 15m until just fragrant. Allow to cool completely.
- Toast almonds tossed in olive oil and salt to taste, until fragrant and slightly golden when cut open. Allow to cool completely and process into a fine powder. Some texture is okay, no need to fuss.
- Cream lard and sugar in a large bowl until just smooth. Do not overwhip, you want a dense final cookie.
- Add flour, almonds, cocoa powder to lard/sugar mixture. Best until comes together in large chunks. Roll out to 1/2” thick.
- Cut with round cookie cutter about 1 1/2” or to desired size.
- Line cookie sheets with parchment paper. Place cookies on sheets, bake one sheet at a time for 15m or until just beginning to brown.
- Allow to cool completely before handling as cookies crumble easily. Still delicious if they do, though!