2nd Annual Collection of Holiday Recipes

from the
Dietetic Interns, Graduate Students, and Faculty
of the
Graduate Programs in Human Nutrition

Recipes
Glogg......5
Maple Winter Slush.....................6
Christmas Glogg...7
Cinnamon Roasted Almonds....8
Pumpkin Bread......9
Kringles10
Vegan Butternut Squash Soup........11
Creamy Spinach Sausage tortellini...12
Rosies 20 Minute Soup.....13
Winter Lentil Soup.......14
Black Bean Picante Soup.15
Warm Tomato and White Bean Soup .........16
Mango Spiced Ribs...........17
Crescent Chicken Squares......18
California sushi rolls.....19
Brisket..20
Beef Brisket........21
Baked Vegetable Taquitos..22
Tempeh Sherpherdess Pie........23
Stuffed Acorn Squash24
Spinach Potato Casserole....25
Sweet Potato Casserole...........26
Sausage Puffs...27
Au Gratin Potatoes.....28
Grams Holiday Potatoes..29

Almond Butter Crunch...30

Yule Log.31
Moravian Christmas Cookies...32
Sticky Date Pudding...33
Vegan Chocolate Cake...34
Peanut Butter Cup Cookies..35
Pumpkin Pie..36
Anise Cookies...37
Teatime Dainties..38
Apricot Orange Bread...39
Summit School Lemon Squares...40
Sugar Cookies..41
Pumpkin Gooey Butter Cake...42
Pistachio Rosewater Cupcakes..43
Blueberry Crisp.44
Sugar Cookies..45
Carrot Cake with Cream Cheese Frosting..46
Fudgy Toffee Bars....47
Death by Chocolate Cookies.48
Buckey50
Chocolate Zucchini Cake51

Glgg

From Julie McGuire, GPHN Faculty Member

It is not Christmas at our house without a large pot of Glgg simmering on the stove.
The cinnamon, clove and cardamom aromas will fill your house with warmth and
holiday cheer. Glgg is a Scandinavian spiced wine. My family in Sweden makes a
much stronger version of this by adding a lot of vodka or akvavit. God jul och gott
nytt r!
INGREDIENTS:
6-10 cardamom seeds
6 whole cloves
1 cinnamon stick
1 orange peel
2 cups golden raisins
1 quart water
1/3 cup sugar (optional)
1-2 bottles red wine
Vodka or whiskey (optional)

DIRECTIONS:
Using cheese cloth, make a pouch containing the cardamom, cloves, cinnamon stick,
and orange peel. Place the spice pouch and raisins in a quart of water. Bring to a
boil and then simmer, covered, for one hour. Add the red wine to taste and add
sugar, if desired. Serve in mugs with vodka or whiskey, if desired.

Maple Winter Slush

From Jeremy ONeal, MCSN Class of 2015

INGREDIENTS:
1 (12 fluid ounce) can frozen lemonade concentrate
1 (6 ounce) can frozen orange juice concentrate
2 cups strong brewed black tea
1 cup white sugar
2 cups whiskey
7 cups water
1 liter 7UP
Limes, wedged for garnish

DIRECTIONS:
In a large plastic container combine lemonade concentrate, orange juice
concentrate, tea, sugar, whiskey and water. Mix well and freeze for 24 hours in
gallon sized ice cream containers.

Christmas Glogg

From Allison Riscoe, DI Class of 2014

INGREDIENTS: makes 10 servings

1 750-ml bottles madeira
1 750-ml bottles dry red wine
1 cups dried tart cherries or dried cranberries
cup sugar
3 cinnamon sticks
12 whole cloves
12 allspice berries
3 oranges
1 lemons

DIRECTIONS:
Combine first seven ingredients in large saucepan. Slice oranges and lemons and
place into mixture. Stir over high heat until sugar dissolves and mixture just begins
to simmer. Reduce heat to low and cook for 20 minutes (do not boil). Strain glgg
into bowl. Discard whole spices. Divide cherries among cups. Ladle glgg into cups
and serve.

Cinnamon Roasted Almonds

From Joyanna Hansen, GPHN Faculty Member

My mom always makes a big batch of these delicious & addictive roasted almonds
for the holidays. Theyre perfect for snacking, and a bag of these almonds also
makes a great homemade gift!
INGREDIENTS:
3 cups raw almonds
1 egg white
pinch of salt
1/8 tsp vanilla
2 tsp honey
cup sugar
1 tsp sugar
DIRECTIONS:
In a small bowl, beat 1 egg white until frothy. Add a pinch of salt and the vanilla
and mix well. Add 3 cups of raw almonds and stir. Drizzle with 2 tsp of honey and
continue stirring until well coated. In a separate small bowl, mix together cup
sugar and 1 tsp cinnamon. Add to almonds and mix well. Spread out in a single
layer on a very lightly greased baking sheet with sides. Bake for 1 hour in a 250
degree oven, stirring every 15 minutes. Cool and enjoy!

Pumpkin Bread

From Amanda Rosenberg, MSCN Class of 2015

This recipe has been tweaked for several years to create a moist and spicy pumpkin bread
that is delicious on its own or with a smear of Nutella for a decadent dessert- a favorite in
our household!
Makes 2-3 loaves, depending on size of pans
Ingredients:
3 cups all-purpose flour
1 cups granulated sugar
1 cups brown sugar
2 tsp baking soda
1 tsp salt
2 tsp pumpkin pie spice
2 tsp nutmeg
2 tsp cinnamon
4 eggs
1- 15 oz can of pumpkin
2/3 cup water
1 cup vegetable oil
1 tsp vanilla
Procedure:
1. Preheat oven to 350 degrees.
2. Combine all dry ingredients in large bowl
3. Crack eggs into separate bowl and beat until scrambled and fluffy.
4. Add pumpkin, water, oil, and vanilla to eggs- whisk to combine.
5. Add wet ingredients to dry ingredients until combined- do not overmix
6. Evenly divide between 2-3 loaf pans (depending on size of loaf pans)
7. Bake 45-60 minutes, or until toothpick comes out clean.

Kringles

From Julie McGuire, GPHN Faculty Member

As a Swede, I bake a lot but this recipe is requested by my friends and family more
than any other recipe. It is a Scandinavian sweet bread. They are light, sweet, and
addictive!
INGREDIENTS:
1 cup sugar
2 tsp vanilla
1 egg
1 pint sour cream
3 cup flour
1 tsp baking powder
2 tsp baking soda

DIRECTIONS:
Mix sugar, vanilla and egg. Add sour cream and mix in flour, baking soda and
baking powder. Mixture will be very wet and sticky. Set oven to 350. Grease
cookie sheet. Flour board. Using 1/3 of dough, work in enough flour to be able to
handle. Slice off a small piece of dough and roll into a fat snake, about the size of
your finger. Shape like a pretzel and place on cookie sheet, with sides just
touching. Bake approx 5 minutes until barely becoming brown.

10

Vegan Butternut Squash Soup

From Jeremy ONeal, MSCN Class of 2015

INGREDIENTS: (Serves a hungry 6 or not so hungry 8 people)
4 pounds whole butternut squash (about 2 medium), peeled, deseeded, and
quartered
2 tablespoons coconut oil
1 orange, juiced and zest (Easy zest method: peel strips of outer edge with
veggie/fruit peeler)
1 medium Granny Smith apple (about 8 ounces), pitted & quartered
1/2 medium yellow onion
8 fresh sage leaves
4 cups low-sodium vegetable or chicken broth
1 cup water
1/4 teaspoon freshly ground black pepper, plus more as needed
1 (5.46 oz) can unsweetened coconut milk
Nutmeg/pumpkin seeds, for garnish
DIRECTIONS:
Place all ingredients (except nutmeg) in 5-6 quart slow cooker and cook on high for 4-6
hours or low 10-12 hours, until the squash and apple are tender. Using a blender, food
processor, or immersion blender, pure the soup in batches until smooth. Pro tip: Place
a towel over the blender instead of the lid, as the lid tends to pop off d/t the steam.
Serve hot/warm, garnished with the nutmeg and/or pumpkin seeds.

Nutrition Information, per serving (out of 6 total):

11

Creamy Spinach Sausage

Tortellini
From Kayla Gahuman, MSCN Class of 2016
INGREDIENTS:
8oz block of cream cheese, cut into cubes
1 bag of spinach
1 bag of frozen tortellini
2 cans of diced Italian tomatoes
4 cups or 1 box of chicken broth
1 lb sweet Italian sausage (I use turkey sausage)
DIRECTIONS:
Cook sausage until cooked thoroughly
Add all ingredients, including cooked sausage into crockpot and cook on LOW until
tortellini is tender.

12

Rosies 20 minute soup

From Colleen O'Brien, DI Class of 2014

This recipe came to my family from my neighbor Mrs. Blake when I was a kid. My
mom made it for years, so have I, and I recently taught my 9-year old daughter,
Maggie, to make it by herself. It's great with some crusty bread on a cold
day...and, it's even better heated up on the second day.
INGREDIENTS:
1-1.25 pounds ground turkey
2 cans stewed tomatoes
1 can tomato sauce
1 packet dry onion soup mix
1 can kidney beans, rinsed
plenty of frozen mixed vegetables
pinch of sugar
4 cups water
DIRECTIONS:
Brown meat and drain fat.
Add other ingredients.
Bring to a boil, reduce heat, and simmer for 20 minutes.
That's it!

13

winter lentil soup

From Katharine Parker, DI Class of 2014

Great healthy soup recipe that makes its own stock. Vegetarian and seasonal!
INGREDIENTS:
4 leeks, white and light green parts only
1 bunch kale
1 tablespoon olive oil
1 28 ounce can whole tomatoes
6 cups water
2 sweet potatoes, peeled and cut into a inch dice
cup brown lentils
1 tablespoon fresh thyme leaves
2 tablespoons kosher salt
teaspoon black pepper
12 fresh basil leaves (optional)
cup (1 ounce) Parmesan cheese
DIRECTIONS:
Slice each leek in half lengthwise, then slice each half into 14-inch thick half moons
(about 2 cups). Place in a large bowl of cold water and swish to remove any grit.
Drain and pat dry.
Remove the stems from the kale. Stack the leaves on top of one another and slice
them crosswise into -inch wide strips; youll need 3 cups.
Heat the oil in a saucepan over medium heat.
Add the leeks and cook for 3 minutes. Add the tomatoes and cook, breaking them
up with a spoon, for 5 minutes.
Add the water and bring to a boil.
Stir in kale, sweet potatoes, lentils, thyme, salt, pepper, and basil (if using).
Simmer until lentils are tender, about 30 minutes.
Spoon into individual bowls. Sprinkle with Parmesan (if using)

14

Black Bean Picante Soup

From Diane Stadler, GPHN Faculty Member

(from the OHSU Lipid Clinic Newsletter)

INGREDIENTS:
2 tsp canola oil
1 cup chopped onion
1 clove garlic, minced
2 cans (16 oz each) Black beans, undrained (S&W 50% less salt)
1 can (16 oz unsalted tomatoes
cup picante sauce
1/8 to tsp red pepper flakes or tsp Spicy Pepper Seasoning (Spice Islands)
tsp dried oregano leaves
Nonfat sour cream, nonfat plain yogurt, or plain Greek yogurt for garnish
DIRECTIONS:
Heat oil in a small skillet. Saut onions and garlic until onions are soft. Pour into
a slow cooker; add undrained beans, tomatoes, picante sauce, pepper flakes,
and oregano. Cook on low hear 2 to 3 hours. Serve with a dollop of sour cream
or yogurt. Can easily double or triple recipe. Original recipe makes 6 cups.
Nutrient values per cup: Calories, 198 kcal; Sodium, 400 mg; Fiber 10 grams,
Total Fat, 3 grams; Saturated Fat, trace; Cholesterol, 0 mg.

15

Warm Tomato and White Bean Stew

From Diane Stadler, GPHN Faculty Member
(From the Sunset Magazine, September 2004)
INGREDIENTS:
3 pounds ripe tomatoes, rinsed and chopped (or 3 cups canned tomatoes, stewed
or otherwise seasoned)
cup cut fresh basil leaves
2 Tbls olive oil
1 clove garlic minced
~1 Tsp kosher or sea salt
Fresh ground pepper
1 can (15 oz) white beans (50% less salt) drained and rinsed
8 oz fresh mozzarella cheese, drained and cut into strips or cubes
~1/2 cup freshly grated parmesan cheese
DIRECTIONS:
If using fresh tomatoes, core and dice tomatoes then add to slow cooker and let
stand ~10 minutes. If using canned tomatoes, place in slow cooker directly. Add
cup basil, olive oil, garlic, 1 tsp salt and pepper to taste. Gently stir in white
beans. Turn on slow cooker to low and heat for 2-3 hours. When ready to eat,
spoon into individual bowls, add mozzarella and top with parmesan cheese and
basil. Can easily double or triple recipe if desired.
Original recipe makes 4 servings. Nutrient information per serving: Calories, 423
kcal; Protein, 24 grams, Fat, 26 grams; Saturated Fat, 13 grams; Carbohydrate, 25
grams; Fiber, 7.3 grams; Sodium, 1146 mg; Cholesterol, 60 mg. Can reduce fat
and sodium by reducing or eliminating cheese.

16

Mango spiced ribs

From Amy King, DI Class of 2014

Whenever my husband talks about my cooking its always this recipe. We only had
it once but he must have loved these over everything Ive ever made.
Slow Cooker
5 - 5.5 Quarts
6 - 6.5 Quarts
INGREDIENTS: (6-8 servings)
2 tablespoons vegetable oil
3 pounds beef short ribs
1 cup mango chutney
1 clove garlic - minced
1 teaspoon curry powder
teaspoon cinnamon
teaspoon salt
DIRECTIONS:
In a skillet placed on the stovetop set to medium heat, add oil.
Once the oil is hot, add ribs and sear and brown the beef on all sides, about 1-2
minutes per side.
Transfer the ribs to the stoneware and place on the slow cooker heating base.
Add the remaining ingredients and mix well.
Cover and cook on High for 3 to 4 hours or on Low for 6 to 8 hours.

17

Crescent Chicken Squares

From Lindsey Patterson, DI Class of 2014

This was a favorite of my siblings and I as kids, and is now one of my sons favorites.
Kids can easily help make it and it is easy, quick and delicious for holidays.
INGREDIENTS: makes 4 servings
1 3oz pkg cream cheese
3 tbls butter, melted (separated)
2 C cooked chicken, cubed
tsp salt
1/8 tsp pepper
2 tbls milk
1 tbls chopped chives
1 tbls chopped pimento (optional)
1 8oz can Pillsbury crescents
C bread crumbs
DIRECTIONS:
Preheat oven to 350 F In medium bowl, blend cream cheese and 2 tablespoon
butter. Add the chicken, salt, pepper, milk, chopped chives and chopped pimento,
mix well. Separate dough into 4 rectangles. Spoon C mixture on each rectangle.
Pull 4 corners to top, twist slightly, seal edges. Place on ungreased pan, brush tops
with 1 tablespoon butter & sprinkle with bread crumbs. Bake 20-25min

18

California sushi rolls

From Shirley Wu, DI Class of 2014

Growing up, my mother always made sushi rolls to bring to holiday parties. It was
her signature dish and everyone always rushed to get seconds because the lengthy
hand-rolled process meant it was only made a few times a year. As I grew up, my
mother taught me each step, from rolling the sushi to making the sweet egg, and its
become one of my holiday staples as well.
INGREDIENTS:
D IRE C T IO N S :
4 cups short grain white
rice
cup rice vinegar
1 Tablespoons white
sugar
1 teaspoon salt
1 pack (12 sheets) Nori
3 English cucumbers,
seeded & sliced lengthwise
into spears
1 Tablespoon salt
2 Tablespoons vinegar
8 Large eggs
2 Tablespoons sugar
2 teaspoon Mirin (rice
wine)
teaspoon salt
2 Tablespoon vegetable oil
2 Avocados, cut into thin
slices
1 16 oz pack imitation
crab (defrosted if frozen)
Furikake (Japanese
seasoning) - optional

C ook ric e in ric e c ooker or in pot with 4 c ups water until ric e is
fluffy. Remove ric e from heat and mix in ric e vinegar, sugar, and
salt until its evenly c oated, making sure not to mush the ric e. Let
c ool at room temperature. C ut up c uc umbers into thin spears and
quic k pic kle by mixing with salt and vinegar. C over and refrigerate
for 30 minutes. C rac k eggs into bowl and mix with sugar, mirin, and
salt. Beat egg for 1 minute. H eat vegetable oil on pan (a
rec tangular pan is ideal, but not required). Pour in thin layer of egg.
O nc e egg starts to firm, fold the egg over to one side of the pan.
A dd another layer and lift c ooked egg to let unc ooked layer run
underneath. O nc e that layer is firm, fold over again and repeat with
egg mixture. Repeat until mixture is all c ooked. Fold over egg
again and lay on c utting board. C ut into thin slic es and let c ool. C ut
up avoc ados into thin slic es. C ut up imitation c rab into long, thin
slic es if rolls are too thic k. O ptional Toast nori in oven for 2-3
minutes on low to bring out flavor. A ssemble all the ingredients in
easy to reac h c ontainers, prepare c lean paper towels to dry
c uc umbers. U sing a sushi rolling mat or c lean plastic wrap, lay nori
on mat rough side up. S c oop out 1/3 c up ric e (more for thic ker
rolls, less for thinner rolls) and gently spread out ric e over nori,
leaving a inc h border on top and bottom. D ry c uc umber and
plac e in the middle of the ric e. A dd 1-2 slic es of avoc ado, egg,
imitation c rab. S prinkle with furikake (optional). Roll sushi tightly
and give it a quic k squeeze to maintain its shape. S et aside.
C ontinue rolling until all ingredients are used up - usually 12 rolls
depending on thic kness of rolls and materials used.
C ut sushi into inc h piec es with a sharp knife (dull knives will c ause
tears). D isc ard (or eat) end piec es.
A rrange sushi on a plate and serve with pic kled ginger (optional).
19

Brisket
From Cindy Fuhrman, DI Class of 2015
Brisket will make your entire house smell like the holidays. Serve with potato lakes
and some Manishevitz for the complete Hanukkah experience.
INGREDIENTS:
4 lbs Brisket "first cut/thin cut"
2 cans tomato sauce
1 packet Liptons Onion Soup Mix
DIRECTIONS:
1. Brown each side of Brisket in the oven on broil
2. Put in casserole
3. Sprinkle onion soup mix on top.
4. Pour on tomato sauce.
5. Cover tightly and cook in a 325*F oven for 2 hours
6. Turn over brisket, turn down oven to 250*F and cook for 45 minutes more, or
until very tender
Cut against the grain and serve.
Good with oven baked potato + carrot chunks

20

Beef Brisket
From Leslie Weidner, GPHN Faculty Member
Nothing reminds me more of the holidays than my Grandma Z.s beef brisket that
she makes every year for Christmas.
INGREDIENTS:
Flat cut beef brisket, 5-7lbs
Garlic powder
Salt & pepper
1 cup water
Sauteed mushrooms

DIRECTIONS:
Preheat oven to 350 degrees.
Season meat with garlic powder, salt, & pepper.
Place in large baking pan and cook for 1 hour.
Remove pan and add 1 cup of water.
Cover tightly with aluminum foil and bake for 3 to 3 hours until meat is tender.

21

Baked Vegetable Taquitos

From Sarah Larimer, MSCN Class of 2016
Though it's not your traditional Christmas dish, these easy and family friendly
taquitos are a favorite in my house. With the holidays comes a lot of family and a lot
of people to feed so this is always a go to recipe that all will enjoy. The ingredients
are so versatile and can even be thrown in the freezer for later.
INGREDIENTS:
1 medium red onion, sliced
1 green pepper, thinly sliced
1 cup cherry or grape tomatoes,
coarsely chopped
1 cup mushrooms, coarsely
chopped
1 tablespoon olive oil, plus a little
more for brushing the tortillas
1 teaspoon kosher salt, divided
cup corn, fresh or frozen
(thawed)
cup black beans, drained and
rinsed
8 ounces cream cheese, softened
cup sharp white cheddar
1 tablespoon diced green chiles
(canned- hot or mild varieties
available)
1 teaspoon chili powder
teaspoon cumin
teaspoon garlic powder
about 20 small (fajita-size) flour
tortillas

D IRE C T IO N S :
1) Preheat the oven to 375. Line a baking sheet with
parc hment paper. Toss the onion, green pepper,
tomatoes, and mushrooms with the oil. S c atter them
evenly in a single layer ac ross a baking sheet.
S prinkle with teaspoon of the kosher salt and
roast for about 15 minutes, turning onc e halfway
through.
2) In a large bowl add the c orn, blac k beans, c ream
c heese, sharp c heddar, dic ed green c hiles, c hili
powder, c umin, and garlic powder.
3) S c rape the roasted veggies into the bowl (save the
parc hment). S tir everything together with a sturdy
spatula or wooden spoon.
4) S poon the mixture into the c enter of the tortilla shells
(1 -2 tablespoons per) and then roll them up tightly.
5) Plac e them on the parc hment lined baking sheet. You
c an c rowd them on there -- it doesn't matter if they
touc h.
6) Brush the tops of the filled shells with the additional
oil and sprinkle with the remaining teaspoon of
kosher salt.
7) Bake or about 20 minutes-- you want them to be
c risp and golden.

S erve hot with salsa, sour c ream, or a dipping

sauc e made with c up G reek yogurt + 1
tablespoon dic ed green c hiles

22

Tempeh Sherpherdess pie

From Caitlyn Dempsey, MSCN Class of 2015
I make this recipe every year for Christmas Eve, even though my family eats meat
this is one dish everyone seems to enjoy. I usually nix the mushrooms and use 2-3
fresh carrots cut into coins in place. I also like to use sweet potatoes instead of Yukon
gold, but both taste great. (Recipe from Vegonomicon)
INGREDIENTS:
D IRE C T IO N S :
Tempeh layer2 (8 oz.) packages of tempeh
cup of tamari or soy sauce
2 cups water
2 tablespoons + 1 teaspoon olive
oil
1 large onion, cut into dice
3 cloves garlic, minced
8 oz. cremini mushrooms, sliced
about 3 cups
1 teaspoon dried thyme
1 teaspoon ground coriander
lots of freshly ground black
pepper
1 cup frozen peas
1 cup fresh or frozen corn
2 cups vegetable broth
cup all purpose flour
cup finely chopped parsley,
extra for garnish
Potato layer3 pounds Yukon gold potatoes,
peeled and cut into 1 inch chunks
cup plain soymilk (preferably
unsweetened) warmed or at room
temp
cup grapeseed oil *I use olive
oil
teaspoon salt, or to taste
freshly ground black pepper

In a large skillet, c rumble the tempeh into bite-size piec es. A dd

the water, tamari and teaspoon olive oil. C over and let boil for
about 10 minutes. S tart boiling the potatoes in the meantime.
Remove the lid from tempeh and c ontinue to boil until most of
the water has evaporated, about 5 more minutes. D rain the
tempeh in a c olander and return the pan to the stove-top over
medium high heat (no need to wash it). S aute the onions in
remaining olive oil for 5 minutes. A dd the garlic and saut for
1 more minute. S tir in the tempeh, along with the slic ed
mushrooms and the spic es. C ook for about 10 more minutes
over medium heat until the mushrooms are juic y and tempeh is
slightly browned. W hile this c ooks, your potatoes should be
ready for mashing and you c an go ahead and preheat your
oven to 375 degrees. A dd the c orn and peas, and c ook until
heated through. You may need to add a little extra oil here.
S eparately mix vegetable broth and flour until pretty muc h
dissolved (a few lumps are okay). A dd to the tempeh, along
with parsley and stir. Let thic ken for about 3 minutes, stirring
oc c asionally.
Po ta to p rep a ra tio n: Plac e potatoes in soup pot and c over
with water (water should be about 1 inc h above potatoes) let
boil for about 20 minutes (or easily c ut with fork). D rain and
return the pot. U se potato masher to mash them up a bit, add
soymilk, oil, salt, and pepper. Mash very well until c reamy.
C over to keep warm.
A ssemb le the p ie: Plac e the tempeh filling in a 9 x 13 inc h
c asserole dish. S poon the potatoes over the filling. Plac e in
preheated oven and bake for 20 minutes; potatoes should be
slightly browned on top, if not use broiler for 2-3 minutes.
Remove from oven, garnish with c hopped parsley, use spatula
to c ut into 8 squares and serve.
23

Stuffed Acorn squash

From Madeline Kinzly, MSCN Class of 2015

In the spring my mom would plant seeds in the garden, my family would wait with
anticipation for the first summer harvest. We would indulge in the fresh produce and
savor the flavors of a true homegrown product. One of the last crops to pick was
the abundant acorn squash, which was hardy enough to last through the winter.
Around the holidays we still get to enjoy the gardens bounty and are thankful the
days will start to get longer again soon.
INGREDIENTS:
2 Acorn squashes (1 pounds each)- halved lengthwise
2 tablespoons of butter
1 shallot, minced
2 garlic cloves
teaspoon dried rubbed sage
coarse salt and ground pepper
1 box (6 oz.) wild rice blend (seasoning packet discarded)
cup dried cherries
cup pecans, chopped
DIRECTIONS:
Preheat oven to 450 degrees. On a rimmed baking sheet, arrange squash cut side
down; cover sheet tightly with aluminum foil. Roast until tender when pierced with
the tip of a paring knife, about 40 minutes.
Meanwhile, in a large saucepan, heat butter over medium. Add shallot, garlic, and
sage; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5
minutes. Add rice and 1 3/4 cups water; bring to a boil, cover, and reduce heat to
low. Cook until tender, without stirring, about 25 minutes.
Remove rice from heat, and stir in cherries and pecans; season stuffing with salt and
pepper. Season the inside of each squash half with salt and pepper. Dividing evenly,
mound stuffing into halves, and serve.

24

Spinach Potato Casserole

From Diane Stadler, GPHN Faculty Member

INGREDIENTS:
1 10 oz package frozen spinach- or equivalent fresh spinach, cooked, drained, and
squeezed-dry.
7 medium-large red potatoes- cooked, mashed (with skin)add a little milk for
smoothness
pint non-fat sour cream
1 stick (8T) margarine or butter (can be reduced)
tsp dill weed
Salt and pepper to taste

DIRECTIONS:
Mix potatoes with sour cream, butter and seasonings.
Add spinach and combine well.
Transfer to casserole dish.
Sprinkle with grated cheese of choice.
Bake for 20-30 minutes at 325-350-degrees until heated thoroughly.

25

Sweet Potato Casserole

From Diane Stadler, GPHN Faculty Member

(from The William & Mary Cookbook)

INGREDIENTS: (serves 8)
3 C mashed sweet potatoes, about 4 large potatoes
-1 C sugar (I use ~2/3 c)
C butter or margarine, melted (can reduce)
2 eggs, beaten
1 tsp vanilla
1/3 C milk (I use non-fat milk)
Topping:
C firmly packed light brown sugar
C flour
2 T butter, melted
C chopped pecans or walnuts (I use more)

DIRECTIONS:
Combine sweet potatoes with the sugar, butter or margarine, eggs, vanilla, and milk.
Mix well and spoon into a 2 quart casserole dish.
Topping: combine all topping ingredients; mix well. Sprinkle over sweet potatoes.
Bake in preheated 350-degree oven for 25-30 minutes.
Can be prepared a day ahead of time, refrigerated, and baked when ready to serve

26

Sausage Puffs
From Emily Cook, DI Class of 2015
Here is a recipe my family really enjoys. My dad usually makes it on holiday
mornings (usually Christmas), or anytime we're all together for breakfast.
INGREDIENTS:
2 cups Bisquick
12-16 oz Jimmy Dean's breakfast sausage, ground
12-16 oz shredded cheddar cheese
-black pepper
-milk, enough to make the mixture 'damp'
DIRECTIONS:
Combine all ingredients. Form into balls, about the size of a ping pong ball or
smaller, and place on a baking sheet.
Bake at 350 for 18-20 minutes.

27

Au Gratin Potatoes
From Leslie Weidner, GPHN Faculty Member

These cheesy potatoes from my Grandma Z are another holiday favorite.

INGREDIENTS:
4 baking potatoes, diced
1 stick extra sharp cheddar cheese, 10 oz
Half n half, 2-4 oz
Unsalted butter, 4 tbsp chopped into small pieces
Cavenders All Greek Seasoning (to taste)
Minced onion flakes (to taste)
Salt & pepper

DIRECTIONS:
In medium casserole dish, make 1 inch layer of potatoes, then one layer of cheese.
Add 2 oz half n half, half of the chopped butter, seasonings.
Repeat with one more layer.
Bake for 1.5 2 hours uncovered.
Stir about 1 hour in.
*Note: not equal layers of potatoes & cheese. Add more cream if dry.

28

Grams Holiday Potatoes

From Missy Hammons, MSCN Class of 2015

Throughout my childhood, my grandmother would make these potatoes during the

Holiday season. This dish brought the entire family to the table with smiling faces!
Every year I count down the days until I can enjoy these potatoes again.
INGREDIENTS:
2 lbs. Frozen Hash Browns, cubed (defrosted)
1 (10.75 oz) can Cream of Celery Soup
1 Pint Sour Cream
2 Cups Cheddar cheese, Grated
Cup Green Onion, Chopped
1 stick Margarine
1 Cup Cornflakes

DIRECTIONS:
Preheat oven to 350 degrees Fahrenheit.
Melt butter in a 13X9 baking dish.
In a separate bowl, mix hash browns, cream of celery soup, sour cream, cheddar
cheese, and green onions together.
Spread mixture on top of melted butter in the baking dish.
Bake for 45 minutes, remove and top with cornflakes.
Bake an addition 15 minutes, or until cornflakes are golden brown. Serve hot and
enjoy!

29

Almond Butter Crunch

From Melissa Misley, DI Class of 2015

It is special to our family because my mom and I would make this together every
year for our family Christmas get together. Last year was the first year I was married
and made it by myself - it wasn't quite the same but I'm getting there!
INGREDIENTS:
1 cup butter
1 1/3 cups sugar
1 Tablespoon corn syrup
3 Tablespoons water
1 cup coarsely chopped almonds
1 cup finely chopped almonds
chocolate
DIRECTIONS:
Combine butter, sugar, corn syrup, and water and cook to a hard crack (300
degrees) stirring consistently, especially as it is reaching 300 degrees.
Remove from heat and quickly add in coarsely chopped almonds.
Spread evenly on a 9x13 cookie sheet.
When cooled, melt chocolate and spread on top. Sprinkle with finely chopped
almonds.
Break into bite-sized pieces.

30

Yule Log
From Ashley Hilbert, MCD Class of 2015
The Yule Log is always baked in Grand Rapids by my mom. On Christmas day, it
makes the 2 1/2 hour drive through the snow with us to Detroit, where it is then
eaten by friends and family.
INGREDIENTS:
Cake6 Egg Whites at room temp
3/4 C Sugar
6 Egg Yolks
1/3 C Unsweetened Cocoa
1 1/2 tsp Vanilla
Dash salt

Filling1 1/2 C H eavy C ream

1/3 C 10X S ugar
1/4 C U nsweetened C oc oa
2 tsp Instant C offee
1 tsp Vanilla

DIRECTIONS:
Grease bottom of 15 1/2" x 10 1/2" jelly roll pan, line with wax paper and grease
lightly again. Preheat oven to 375F. Beat egg whites just until soft peaks form- add
1/4 C sugar, 2Tbsp at a time until stiff peaks form. With same beaters, beat egg
yolks adding 1/2 C sugar, 2 Tbsp at a time until very thick- about 4 min. At low
speed beat in cocoa, vanilla and salt just until smooth. Fold cocoa mixture into egg
whites just until blended. Spread in pan and bake 20 min. Sift 10X sugar generously
on linen dish towel, turn cake onto towel, carefully peel off paper and roll up towel.
Cool 1/2 hour seam aide down.
For filling, combine ingredients and beat until thick. Refrigerate 1/2 hour. Carefully
unroll cake, spread with filling and re-roll, seam side down. Cover loosely with foil
and refrigerate at least 1 hour ( or freeze- I usually freeze as it seems to cut and
serve better). Sprinkle with 10X sugar before serving.

31

Moravian Christmas Cookies

From Andrea Cox, DI Class of 2015
These are thin, crisp and spicy gingerbread men. This recipe is a southern tradition,
brought to the South when the Moravian's from Czech settled in America. My
grandma, from Virginia, made these every Christmas.
INGREDIENTS:
3 3/4 c Flour
1/2 c Melted Butter
1 c molasses
1/3 c light brown sugar
1/4 tsp allspice
3/4 tsp baking soda
3/4 tsp ginger
3/4 tsp cloves
3/4 tsp cinnamon
3/4 tsp nutmeg
dash of salt
DIRECTIONS:
Combine butter and molasses, add sugar, spices, salt and baking soda. Then add
flour gradually, mixing well after each addition. Let stand in the refrigerator for an
hour, or overnight if possible. Roll out on a floured surface and cut with gingerbread
men cutter. Bake at 350* for 8-10 minutes.

32

Sticky Date Pudding

From Michaela Zucker, DI Class of 2015
This recipe came into my possession when I was in Australia during the holiday
months one year. My host family made this cake one night and it was so delicious, I
had to have the recipe! It's perfectly sweet, sticky and delectable. A wonderful
addition to any holiday meal.
INGREDIENTS:
Cake:
10 dates, pitted and chopped
1 cup water
1/2 cup butter (100 g)
2/3 cup granulated sugar
2 eggs, lightly beaten
1 1/2 cup flour
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder

S auc e:
1 c up brown sugar
1/2 c up heavy c ream
1/2 c up butter (100 g)

DIRECTIONS:
1 Combine dates and water in a pan and bring to a boil, remove from heat and stir
in baking soda. Let cool
2 Beat butter and sugar together. Add eggs gradually and beat mixture thoroughly.
Mix in vanilla.
3 Combine flour and baking powder, fold into the wet mixture. Do not over-mix the
dough.
4 In a Bundt pan, bake at 350 degrees F for 50 minutes
5 While cake is baking, make caramel sauce. Combine all ingredients and bring to a
boil, then simmer for 2-5 minutes, until mixture is thick.
6Take cake out of the oven and let cool. Remove cake from pan on an inverted
plate. Drizzle with caramel sauce.

33

Vegan Chocolate Cake

From Missy Hammons, MSCN Class of 2015
INGREDIENTS:
3 cups all-purpose flour
2 cups sugar
2 cups cold water
2/3 cup vegetable oil
cup unsweetened cocoa powder
2 teaspoons baking soda
2 teaspoons white vinegar
1 teaspoon salt
1 teaspoon vanilla
cup chocolate chips (dairy free)

DIRECTIONS:
Heat oven to 350 degrees F. In large mixing bowl combine all ingredients. Beat with
electric mixer on medium to high speed until well combined. Fold in chocolate chips.
Pour batter in a greased 9x13x2-inch baking pan.
Bake 35 minutes or until a toothpick inserted near center comes out clean. Serve with
ice cream or whipped cream, or dust with powdered sugar. Makes 12 servings.

34

Peanut Butter Cup Cookies

From Tiffany Gota, DI Class of 2015
INGREDIENTS: Makes 4-7 dozen
C. white sugar
C. light brown sugar, firmly packed
C. butter, softened
C. smooth peanut butter
1 large egg, room temperature
1 tsp. vanilla extract
1 C. flour
1 tsp. baking soda
pinch of salt
two bags mini peanut butter cups

DIRECTIONS:
In a large bowl, combine white sugar, light brown sugar, and softened butter. Beat until light
and fluffy by hand or in an electric mixer. Then add peanut butter, egg, and vanilla to the
mixture. Blend for several minutes. After batter is well mixed, add flour, backing soda, and a
pinch of salt. Batter will be fairly loose. Chill in the fridge for 2 hours or overnight. ** Put
peanut butter cups in the fridge too, they will be easier to handle later!
To bake: Preheat oven to 350 F.**Bring dough out at the same time you start the oven
preheating.
Use a mini muffin pan to bake cookies and a 1 inch scoop to portion out dough. After all the
cups of the pan are filled, bake for six or seven minutes, or until it is starting to get browner on
the edges. While the cookies are baking, make sure all the candy is unwrapped. If the candy is
cold, I can easily unwrap 24 in seven minutes. It takes longer if the candy is warm. When the
timer goes off, remove the pans from the oven. The cookies will have puffed. Firmly place a
peanut butter cup in the middle of each cookie. Cookie edges should be even with or above
the candy, as much as possible. Place back in the oven for 45 seconds to one minute. No
longer! Remove and cool on racks for some time until the chocolate has set back up again. This
will take at least an hour. Do not rush this part.

35

Pumpkin Pie

From Sandra van Calcar, GPHN Faculty Member

From the kitchen of Oma van Calcar (Sandy van Calcars grandmother)
INGREDIENTS:
3 c, (29 oz can) pumpkin
3 c. Half and Half (Part of this can be milk, but the half and half is what makes this
so good!)
1 c. brown or white sugar (Best with brown sugar)
3 eggs
1 tsp salt
tsp. ginger
3 tsp. cinnamon
tsp all-spice
DIRECTIONS:
Mix all ingredients. Beat two minutes.
Fill two 9 pie crusts. Bake at 425 degrees for 15 minutes; reduce heat to 350
degrees and bake an additional 45 minutes.

36

Anise Cookies
From Jessica Gutgsell, MSCN Class of 2015
This is my late Grandmas recipe that originated in Austria or Switzerland. Make
them thin so they are crispy and good for tea-dunking! You can freeze the dough or
the recipe if you dont want 6 dozen cookiesbut you MAY want 6 dozen
cookies! These need to be prepped the day before you want to bake them (its worth
it).
INGREDIENTS: Makes 6 dozen
2 cups flour
1 tsp baking soda
tsp salt
tsp ground cloves
1 tsp cinnamon
1 c margarine or whipped butter
1 c granulated sugar
1 c brown sugar
1 egg
1 Tbs anise seeds
c finely chopped nuts
DIRECTIONS:
1.
2.
3.
4.
5.

Sift flour, baking soda, salt, cloves, and cinnamon together and set aside.
Cream together the butter, sugars, and egg.
Add anise seed and chopped nuts to creamed ingredients.
Add dry ingredients to wet.
Shape into two 12 long logs, wrap in wax paper, and refrigerate overnight.

6. Slice thin and bake on ungreased cookie sheet @375F for 12-15 minutes.

37

Teatime Dainties
From Jane Riebold, MSCN Class of 2015
This recipe is a Christmas classic for my family. The recipe was passed down from my
grandmother to my mother, who has made them during each and every holiday
season that I can remember. They are always a favorite!
INGREDIENTS:
Crust3 oz package cream cheese
1 stick ( cup) butter
1 cup flour
Filling1 beaten egg
cup brown sugar
1 T melted butter
1 t vanilla
Dash of salt
2/3 cup walnuts finely chopped
DIRECTIONS:
For the crust blend well and press dough into greased mini muffin tins to form
individual pastry shells for filling.
Pour filling into shells and bake at 325 degrees for 25 minutes.

38

Apricot Orange Bread

From Jeri Greenberg, GPHN Faculty Member
This slightly sweet bread is a family favorite during the winter holidays and
throughout the year. We like it best cut into inch thick slices, lightly grilled and
topped with a bit of butter and marionberry jam. This recipe has been in my family
for generations and we make it every Christmas. The entire family loves them so
much that we typically finish off the entire pan in one night.
INGREDIENTS: Yield: 2 loaves
6 ounces Dried apricots, cut into small pieces
2 cups Water
2 Tbsp Butter
1 cup Sugar
1 Egg, slightly beaten
1 Tbsp Freshly grated orange peel
3 cups Sifted all-purpose flour
cup Nonfat dry milk powder
2 tsp Baking powder
1 tsp Baking soda
1 tsp Salt
cup Orange juice
cup Chopped pecans

D IRE C T IO N S :
Preheat oven to 350 F. Lightly oil
two 9x5 inc h loaf pans.
C ook apric ots in water in a c overed
medium-size sauc epan for 10-15
minutes or until tender but not
mushy. D rain; reserve c up liquid.
S et apric ots aside to c ool.
C ream together butter and sugar.
By hand, beat in egg and orange
peel.
S ift together flour, dry milk, baking
powder, baking soda and salt. A dd
to c reamed mixture alternately with
reserved apric ot liquid and orange
juic e.
S tir apric ot piec es and pec ans into
batter.
Turn batter into prepared pans.
Bake for 40-45 minutes or until
bread springs bac k when lightly
touc hed in c enter.
C ool 5 minutes in pan. Remove from
pan and c ool on wire rac k before
39
slic ing.

Summit School lemon Squares

From Diane Stadler, GPHN Faculty Member
Heres one of my familys favorite recipesits one of my go-to, tried-and-true, nofail, make-ahead options that everyone loves.
INGREDIENTS: Pastry
2 sticks (1/2 c each) softened butter
2 C flour
c powdered sugar
DIRECTIONS:
Mix ingredients and press into a 10 by 14 pam. Bake for 15 minutes in 325
degree oven. Let cool before adding filling.
INGREDIENTS: Filling
4 eggs, slightly beaten
2 C sugar
6 T lemon juice
1T flour
t baking powder
1 C pecans, optional
DIRECTIONS:
Beat eggs slightly. Add sugar, lemon, flour, and baking powder. Add pecans (if
desired). Mix all ingredients and pour on top of pastry. Bake at 325-degrees for 4050 minutes. Cool and cut into squares.

40

Sugar Cookies
From Liz Massey, MSCN Class of 2015
These are my grandma's sugar cookies and they are the best ever!
INGREDIENTS: Makes 5 dozen
1 cup butter
1 3/4 cup sugar
2 eggs
2 tsp vanilla
1 cup sour cream
4 1/2 cup flour
1 tsp baking soda
1/2 tsp salt
2 tsp baking powder
DIRECTIONS:
Add soda to sour cream and let stand. Cream butter and sugar, then add in eggs.
Combine dry ingredients sifted and sour cream alternately to cream mixture. Drop
by large tsp one lightly oiled cookie sheet. Dip bottom of a glass into water and then
into sugar and flatten dough. Bake at 350 degrees for 12-15 minutes. Top it favorite
icing or buttercream frosting.

41

Pumpkin Gooey Butter Cake

From Grace Flowers, DI Class of 2015

Recipe from foodnetwork.com, courtesy Paula Deen

INGREDIENTS:
Cake:
1 (18 1/4-oz) package yellow
cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-oz) package cream cheese,
softened
1 (15-oz) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-oz) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

D IRE C T IO N S :
1. Preheat oven to 350 degrees F
2. C ombine c ake mix, egg, and butter and
mix well with an elec tric mixer. Pat the
mixture into the bottom of a lightly
greased 13 by 9-inc h baking pan
3. To make the filling: In a large bowl,
beat the c ream c heese and pumpkin
until smooth. A dd the eggs, vanilla, and
butter, and beat together. N ext, add
the powdered sugar, c innamon,
nutmeg, and mix well. S pread pumpkin
mixture over c ake batter and bake for
40 to 50 minutes. Make sure not to
overbake as the c enter should be a little
gooey.
4. S erve with fresh whipped c ream

For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can
of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2
ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy
peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed
above.

42

Pistachio Rosewater cupcakes

From Caitlyn Dempsey, MSCN Class of 2015
These cupcakes are often requested when I attend holiday parties, and even work
well anytime of the year. They are easy to make and enjoyed by vegans and nonvegans alike.
INGREDIENTS:
cup vanilla soy yogurt
cup soymilk or rice milk
cup canola oil
cup plus 2 tablespoons granulated sugar
1 to 2 tablespoons rosewater
1 cup plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
teaspoon baking powder
teaspoon baking soda
teaspoon salt
generous pinch of cardamom
cup finely chopped pistachios, lightly
toasted if desired
Rosewater Glazeabout cup chopped pistachios for
garnish
about 1 tablespoon pink decorating sugar
crystals (optional)
1 to 1 cup powdered sugar sifted
1 tablespoon earth balance vegan butter
2-3 tablespoons soymilk
teaspoon rosewater

D IRE C T IO N S :
Preheat oven to 350 degrees, line
c upc ake pan with 12 c upc ake liners
In a large mixing bowl whisk together
yogurt, soymilk, oil, sugar, rosewater.
S ift in flour c ornstarc h, baking soda,
baking powder, c ardamom and salt.
Mix until relatively smooth. Fold in
pistac hios. Fill liners three quarters of
the way. Bake 20- 22 minutes. Transfer
to a c ooling rac k and let c ool
c ompletely before frosting.
Ro se wa ter G la z e Prep a ra tio nW ith a fork, c ream together half of the
c onfec tioners sugar and vegan butter
till mixture resembles fine c rumbs. A dd
in soymilk and rosewater and beat in
remaining c onfec tioners sugar (you c an
use an elec tric mixture, low speed at
this stage). Mixture should have
c onsistenc y of thic k batter with a satiny
sheen. A djust c onsistenc y if needed by
beating in small amounts of
c onfec tioners sugar or c arefully
dribbling in soymilk.
43

Blueberry Crisp
From Emily Blachly, DI Class of 2014

Every summer, my family has an abundance of fresh blueberries from our many
backyard bushes, so we freeze and store them for the rest of the year. As a result,
blueberry crisp is a staple at any family event, no matter the time of year.
INGREDIENTS:
3/4 cup sugar
3 tbs flour
6 cups blueberries
Juice from one lemon
3/4 cup flour
3/4 cup brown sugar
1/2 cup cold, unsalted butter, cubed
1 1/2 cups rolled oats
1/2 tsp cinnamon
1/4 tsp salt
DIRECTIONS:
Preheat oven to 400 degrees F
Spray a 9 x 13-inch baking dish with non-stick spray
In a large bowl, mix the sugar and flour
Add the blueberries and lemon juice and gently toss with the sugar. Transfer the
blueberries to the prepared baking dish.
In a food processor, add the flour, brown sugar, and butter and pulse the
ingredients until it resembles coarse meal. If you dont have a food processor, work
the mixture with your fingers by rubbing the ingredients between your thumbs,
fingers.
In a small bowl, add the oats, cinnamon, and salt, and mix together.
Evenly sprinkle the mixture over the berries.
Bake for 45 minutes or until the topping is slightly brown. Serve the crisp hot or cold.

44

Sugar Cookies
From Lynn Zhang, DI Class of 2014
This recipe actually came from my high school English teacher. This was the first
cookie I made from scratch (not from a box or refrigerated tube). They were so easy
and so delicious that I have made these nearly every year for my family around the
holidays.
INGREDIENTS:
3 cups all-purpose flour
1 tsp baking powder
tsp salt
1 cup white sugar
1 cup butter
1 egg, lightly beaten
3 tbsp cream
1 tsp vanilla extract

DIRECTIONS:
Preheat oven to 400 degrees F
Over a large bowl, sift together all-purpose flour, baking powder, salt, and sugar.
Cut in the butter and blend with a pastry blender until the mixture resembles
cornmeal.
Stir in the lightly beaten egg, cream and vanilla. Blend well. Dough may be chilled,
if desired.
On a floured surface, roll out dough to 1/8 inch thickness. Sprinkle with sugar, cut
into desired shapes. Transfer to ungreased baking sheets.
Bake for 6-8 minutes, or until delicately brown.

45

Carrot Cake with Cream Cheese

Frosting
From Amy King, DI Class of 2014
This is a family favorite from my Grandmother Bernice King and it reminds me of
visiting her back in California during Christmas.
INGREDIENTS FOR CAKE:
2 cups flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup vegetable oil
4 eggs beaten well
3 cups carrots grated or shredded
DIRECTIONS FOR CAKE:
Pre-heat oven at 350o Sift dry ingredients together. Add oil, eggs, and carrots. Beat
well. Bake for 40 45 minutes.
INGREDIENTS FOR FROSTING:
cup butter
8 oz pk. cream cheese
1 teaspoon vanilla extract
1 box powdered sugar
1 cup nuts chopped (optional)
DIRECTIONS FOR FROSTING:
Cream all ingredients together. Spread on cooled cake.

46

Fudgy Toffee Bars

From Lindsey Leighton, DI Class of 2014
INGREDIENTS: (Yield: 3 dozen.)
1 3/4 cups all-purpose flour
cup confectioners sugar
cup baking cocoa
cup cold butter
1 can (14 ounces) sweetened condensed milk
1 tsp. vanilla extract
2 cups (12 oz. semisweet chocolate chips, divided
1 cup coarsely chopped walnuts (I used pecans)
+ cup flaked coconut cup English toffee bits or almond brickle chips

DIRECTIONS:
In a bowl, combine flour, sugar and cocoa.
Cut in butter (or soften the butter and mix with the dry ingredients) until mixture
resembles coarse crumbs (I used my food processor).
Press firmly into a greased 13 x 9 in. x 2 in. baking pan. Bake at 350 degrees for
10 minutes.
Meanwhile, in saucepan (I used the microwave), heat milk, vanilla and 1 cup of
chocolate chips, stirring until smooth.
Pour over the crust. Sprinkle with nuts, coconut, toffee bits and remaining chocolate
chips, press down firmly.
Bake for 18- 20 minutes. Enjoy!

47

Death by Chocolate Cookies

From Amanda Rosenberg, MSCN Class of 2015
Growing up my mom was a chocoholic and loved making indulgent treats. These
cookies were routinely made around Christmas and a personal favorite of mine.
They are crispy on the outside, rich on the inside and definitely gooey!
INGREDIENTS:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
8 tablespoons unsalted butter (1 stick)
6 ounces bittersweet chocolate, finely chopped
2 large eggs
1 large yolk
1 cup firmly packed light brown sugar
2 teaspoons pure vanilla extract
6 ounces semisweet chocolate chips
6 ounces white chocolate chips
DIRECTIONS:
Whisk the flour, baking powder, salt, and baking soda together in a medium bowl.
Melt the butter in a saucepan over medium heat. Remove pan from the heat, add the
bittersweet chocolate, and then set aside until melted. Whisk the eggs, brown sugar,
and vanilla together in a medium bowl, then slowly whisk in chocolate.
Stir in the flour mixture to make a loose dough. Fold in the chips. Cover with plastic
wrap and refrigerate until firm, about 2 hours. Preheat oven to 350 degrees F (or
325 if convection option is available). Line a baking sheet with parchment paper.
Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the
prepared baking sheets, leaving a couple inches between the cookies.
Bake until outside is crackly, but the center is still moist, about 13 to 15 minutes, or
12 in convection. Cool on a rack.

48

Buckeye Recipe
From Amanda Gerson, DI Class of 2014
Each year during the holiday season I bake Buckeyes for my family and friends to
give as a gift. A great way to package them is in a mason jar with a note attached!

INGREDIENTS:
1 cups peanut butter
1 cup butter, softened
teaspoon vanilla extract
6 cups confectioners sugar
4 cups semisweet chocolate chips

DIRECTIONS:
1. In a large bowl, mix together the peanut butter, butter, vanilla and confectioners'
sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paperlined cookie sheet.
2.
3. Press a toothpick into the top of each ball (to be used later as the handle for dipping)
and chill in freezer until firm, about 30 minutes.
4.
5. Melt chocolate chips in a double boiler or in a bowl set over a pan of barely
simmering water. Stir frequently until smooth.
6. Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small
portion of peanut butter showing at the top to make them look like Buckeyes. Put
back on the cookie sheet and refrigerate until serving.

49

Chocolate Zucchini Cake

From Lindsey Patterson, DI Class of 2014
This recipe is a family recipe that we make for Thanksgiving and Christmas dessert.
Growing up we always grew zucchini in our family garden and would shred, freeze
and save it for the holidays. It is a delicious, moist cake we always eat with homemade peppermint ice cream and it has always been one of my families favorites.
INGREDIENTS:
Cream2 C sugar
3 eggs
C butter (12 tblsp)
2 tsp vanilla
Add-In2 C flour
C cocoa
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
2 tsp grated orange peel
C milk
1 C chopped nuts (pecans)
2 C grated Zucchini
DIRECTIONS:
Grease pan, flour pan w/ flour & cocoa (bundt pan). Bake 1 hour at 350 degrees.
Cool in pan 15 minutes, flip upside down, tap gently, remove. Cool and drizzle with
powdered sugar & cream glaze

50