Holidayrecipe book

Ingredients6 tablespoons butter

4 teaspoons dried rosemary1⁄8 teaspoon dried basil

1 tablespoon salt

½ teaspoon cayenne pepper

4 cups pecan halves

InstructionsIn large saucepan melt butter, add seasonings and stir. Remove from heat, add pecans and toss to coat well. Arrange nuts in single layer on jelly roll pan. Scrape any remaining mixture and spread over nuts.

Bake at 325 degrees for 10-12 minutes or until well browned. Stir gently 2-3 times during baking.

Let cool. Store in airtight container.

Herbed Pecans Mary Tennant | T E N N A N T & A S S O C I A T E S | m i c h i g a n

This is another wonderful holiday

recipe that everyone loves!

InstructionsPreheat oven to 400 degrees. Grind sea salt and paprika in a mini spice blender to a fine powder.

Place almonds on a baking sheet and toast in a preheated oven for 8-10 minutes until golden. (Watch them after 7 minutes because they can burn quickly.)

Pour into a bowl.

Drizzle olive oil and stir to ensure all the nuts are lightly and evenly coated.

Sprinkle with salt and paprika mixture and stir again, Transfer to a small bowl and serve at room temperature.

Ingredients1½ teaspoon coarse sea salt

½ teaspoon smokes sweet Spanish paprika or hot paprika to taste

2 oz blanched almonds

Extra virgin olive oil

Paprika Spiced Almonds Rebecca Welch | H A R T M A N N & F O R B E S | o r e g o n

Inspired by our trip to Barcelona

this summer…they served these in

all the tapas restaurants!

Perfect to spice up the holidays!

The Original Rheinlander Cheese Fondue Debby Mager | H A R T M A N N & F O R B E S | o r e g o n

InstructionsGrate cheese. Bring water, wine, butter and seasoning to a boil. Then add cheese and set into double boiler. (Use stainless steel or ceramic pot).

Stir thoroughly with wooden spoon until cheese melts into a smooth heavy sauce. (If fondue seems too thick, add more wine, if too thin, add more cheese).

Dice bread into 2 inch squares and brown lightly in oven.

NOTE: Must use a double boiler or cheese will burn.

Ingredients5 cups processed Swiss American Cheese

2 cups water

1 cup Sauterne (Chablis) wine

1 teaspoon garlic powder

1 tablespoon butter

¼ teaspoon accent

Dash white pepper

Dash nutmeg

½ loaf Rye bread

½ loaf French bread

A German holiday

classic, this fondue can be enjoyed by

the entire family.

Terry’s Egg Nog Terry Tennant | T E N N A N T & A S S O C I A T E S | m i c h i g a n

Ingredients2 ounces brandy

2 ounces light rum

2 ounces light Crème de Cacao

8-10 ice cubes

20-24 ounces egg nog (I prefer C.F. Burger)

InstructionsPlace all ingredients in blender. Add vanilla ice cream if desired. Blend. Pour into a small glass & garnish with a dash of nutmeg.

Even if you are not a fan of

egg nog, you must try this.

Very tasty!

Bourbon Bog Dan Ward | H A R T M A N N & F O R B E S | o r e g o n

Ingredients1½ ounces bourbon

1½ ounces cranberry juice

1 to 2 teaspoons lemon syrup, recipe follows*

3 dashes orange bitters

Fresh cranberries, lightly smashed and soaked in bourbon

Serving suggestion: chilled cocktail glass

Fill a cocktail shaker or small pitcher with ice. Add the bourbon, cranberry juice, lemon syrup, and bitters. Cover and shake vigorously until thoroughly mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Strain into a chilled cocktail glass. Drop 2 to 3 cranberries in the glass.

*Lemon Syrup2 lemons, pitted and cut into small wedges

1 cup sugar

1 cup water

Put the lemon wedges, sugar, and water into a saucepan; bring to a boil, stirring occasionally. Reduce heat and simmer for 15 minutes. Cool and refrigerate for up to 2 weeks.

Yield: 1 cup syrup

Harvest Margarita Dan Ward | H A R T M A N N & F O R B E S | o r e g o n

Ingredients2 ounces tequila, such as Patron reposado tequila

1½ ounces chilled Spiced Simple Syrup, recipe follows*

½ ounce freshly squeezed lime juice

Few dashes bitters

Ice

Lime wedge, for garnish

Combine the tequila, simple syrup, lime juice, bitters and ice in a cocktail shaker and shake for 10 seconds. Serve straight up or on the rocks with a lime wedge for garnish.

*Spiced Simple Syrup1 cup sugar

8 whole allspice berries

8 whole cloves

3 cinnamon sticks

1-inch piece fresh ginger, peeled and coarsely chopped

Combine the sugar, 1 cup water, allspice, cloves, cinnamon and ginger in a small saucepan. Bring to a boil and cook until the sugar is completely melted. Remove from the heat and let steep for 1 hour. Strain into a small bowl, cover and refrigerate until cold.

Ingredients¾ gallon apple cider

5 packs wild cherry Capri Sun

5 sticks cinnamon

1 fifth Everclear

InstructionsBoil all ingredients for 10 minutes. Let set to cool to room temperature. Serve chilled, on ice, or room temperature and Enjoy!

This Ain’t Your Mama’s Apple Pie Michelle Werts | H A R T M A N N & F O R B E S | o r e g o n

InstructionsPreheat oven to 375 & line a rimmed baking sheet with a silpad or parchment. Rub a good amount of olive oil over cut side of squash; place cut side down on baking sheet and place in the oven. Cook squash until fork tender about 50 minutes. Let the squash cool until its ready to handle. Scoop into a bowl and set aside.

In a large soup pot, heat olive and coconut oil. Saute’ sliced leeks and oregano, until leeks are soft. Add garlic, fennel and ginger and cook until fennel is soft. Add the squash, bay leaf, veggie stock, salt and pepper.

Turn up the heat and bring to a simmer, cook for 30 minutes, stir every so often. Remove from heat and stir in 1 cup of coconut cream.

Use an emulsion blender (or puree soup in batches using a blender) until soup is smooth. Add lemon juice and serve with a dollop of spicy coconut cream and a few fennel fronds.

Ingredients1 medium kabocha squash halved and seeds removed (also known as buttercup squash)

1 medium butternut squash halved and seeds removed

1 large leek (or two small). White and light green parts sliced

1 small fennel bulb, cored and sliced

1 knob of ginger (about ¾" long) peeled and roughly chopped

2 teaspoons fresh oregano

1 bay leaf

1 clove of garlic chopped

1 tablespoon EVOO

1 tablespoon coconut oil

5 cups homemade vegetable stock or really good store bought stock

1 teaspoon salt

Pepper to taste

1 cup coconut cream

1½ teaspoon fresh lemon juice

Coconut Cream1 can coconut milk

1 teaspoon fresh lemon juice1⁄8 teaspoon cayenne pepper

Kabocha Squash Soup Janine Travieso | J E F F R E Y M I C H A E L S | f l o r i d a

A not too sweet squash soup that will warm your tummy. It has become a winter staple, even if Florida winters only drop down to the 50’s!

Ingredients4 cups chicken broth

1 cup dill pickle juice

¼ cup finely chopped dill pickle

2 tablespoons butter

3 tablespoons flour

¼ cup whipping cream

1 clove

2 tablespoons of chopped dill

Salt & white pepper to taste

Pinch of nutmeg & one bay leaf

InstructionsMake a roux by adding butter and flour in a saucepan over medium heat. Mix until the consistency of wet sand and pale in color. Add warm chicken broth and pickle juice and using a wire whip whisk until you have a smooth liquid. Add dill pickles, bay leaf and clove, then bring to a simmer and cook for about 45 minutes.

Strain soup through a strainer or put into an blender/food processor and blend completely. Add cream to the soup plus fresh cut dill and the pinch of nutmeg and serve.

Dill Pickle Soup Debby Mager | H A R T M A N N & F O R B E S | o r e g o n

Heartwarming soup to enjoy after

a cold day playing in the snow.

Temp: 350°Serves: 6-8 people

Ingredients4 large beets – can be red or gold or Chioggia beets. I find that red and gold beets hold their color so much better when cooked. Chioggia beets are so gorgeous sliced thin in a salad.

2 large celery roots

4 large turnips

4 large kohlrabi

8 large shallots, sliced

4 tablespoons extra virgin olive oil

6 tablespoons coarsely chopped garlic

4 tablespoons chopped fresh marjoram

2 tablespoons fresh chopped rosemary

½ teaspoon or so of salt & pepper

InstructionsChop the vegetables into approximately ½ inch chunks. Not too small, not too big. Toss the chopped vegetables on a baking dish with the sliced shallots, chopped garlic, marjoram, rosemary and extra virgin olive oil. Season with salt and pepper. Roast for approximately 40 minutes, tossing every 15 minutes or so, until vegetables are done and flavors have married!

Bon Appetit!

Roasted Root Vegetables Diana Feibelman | J E F F R E Y M I C H A E L S | f l o r i d a

Colcannon Tish Dixon | T H E M A R T I N G R O U P , I N C . | m a s s a c h u s e t t s

InstructionsSteam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.

Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.

Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.

Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.

Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.

Ingredients3 pounds potatoes, scrubbed

2 sticks butter

1¼ cups hot milk

Freshly ground black pepper

1 head cabbage or kale, cored and finely shredded

1 (1-pound) piece ham or back bacon, cooked the day before

4 scallions, finely chopped

Chopped parsley leaves, for garnish

You’ll never look at a spud

the same way again!

Twice Baked Potato Casserole Richard Jones | H A R T M A N N & F O R B E S | o r e g o n

Temp: 400°Prep: 20 minBake Time: 2 hrMakes: 12 servings

InstructionsScrub the potatoes well and rinse under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes, or until tender. Remove from the oven and set aside on a wire rack until cool enough to handle.

When the potatoes have cooled, cut each potato in half and, using a spoon or a melon baller, scoop the flesh out of the skins, leaving as little flesh as possible. Place the potato flesh in a large bowl and add 1 stick of the butter, the sour cream, heavy cream, salt, and pepper and mash until chunky-smooth. Add the bacon, cubed white Cheddar, half of the grated Cheddar, the green onions, and eggs and mix thoroughly.

Butter a 9x13-inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375˚ F.

Place the seasoned potato mixture in the prepared casserole and top with the remaining grated Cheddar. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot.

Recipe courtesy Emeril Lagasse, Emeril’s Potluck, William Morrow Publishers, New York, 2004

Ingredients10 large russet baking potatoes (about 7 pounds total)

8 tablespoons (1 stick) plus 1 tablespoon unsalted butter, at room temperature

1 cup sour cream

½ cup heavy cream

2 teaspoons salt

1½ teaspoons freshly ground black pepper

¾ pound bacon, cooked until crisp and crumbled

½ pound sharp white Cheddar, cut into 1/2-inch cubes

¾ pound mild Cheddar, grated (3 cups)

½ cup finely chopped green onions

3 eggs, lightly beaten

Ingredients10 lbs potatoes

4 garlic cloves

Roughly 10 oz. Better Than Bullion Paste with appropriate water

1 cup sour cream

1 cup smoked gouda

½ package of cream cheese

InstructionsBoil potatoes the night before to be ready for mashing. In the morning, mash potatoes with all other ingredients and set it to start cooking in a greased crock pot. Add broth slowly, you may not need it all.

Cook low 4 hours.

Sinful Mashed Potatoes Nancy Jones | H A R T M A N N & F O R B E S | o r e g o n

InstructionsIn a large frying pan melt the butter, add the chopped onion and fry gently for 3 minutes or until soft.

Turn the heat up slightly and add the mashed potato and vegetables. Fry for 10 minutes turning over in the melted butter two or three times ensuring the potato and vegetables are thoroughly reheated plus you are aiming to brown the outside edges but not to burn the bubble and squeak.

Press the potato mixture on to the base of the pan with a spatula and leave to cook for 1 min. Flip over and repeat.

Serve.

NOTE: Bubble and Squeak is the name for fried left-over vegetables. It can be served for lunch or dinner with a fried egg, bacon, or meat leftovers. There is no specific recipe, it is simply a way of using up whatever you have left from dinner. One main component is mashed potatoes which is the glue holding all the other vegetables together and often, but not always cabbage.

Prep Time: 5 minutesCook Time: 15 minutesTotal Time: 20 minutes

Ingredients4 tbsp butter

½ cup onion, finely chopped

Leftover mashed potato

Any leftover vegetables, cabbage, swede, carrots, peas. Brussel sprouts, finely chopped

Salt and freshly ground black pepper

Fried bacon pieces (optional)

Bubble and Squeak Pam Ward | H A R T M A N N & F O R B E S | o r e g o n

My best friend from England

often talks of “Bubble and Squeak”

as being a part of Boxing Day

(the day after Christmas).

InstructionsPreheat oven 400 degrees. Chop rosemary, garlic, pepper and salt together in food processor for 15 seconds. Pat all over the loin, pressing firmly into the surface of the meat. Let it sit for 15 to 30 minutes. Using an oven proof skillet, brown in the olive oil until browned. Place skillet in oven and bake for EXACTLY 20 minutes. Remove from the oven and let rest for 5 minutes. Slice meat into thin slices and serve immediately. Serves 4-6.

Comes out perfect every time!Enjoy!

Ingredients1½ to 2 pound tenderloin of pork

2 tablespoons fresh rosemary (chopped)

3 cloves garlic, minced

1 teaspoon salt

2 teaspoons coarse ground pepper

2 tablespoons olive oil

Pork Tenderloin with Rosemary & Garlic Jane Rebisz | T H O M A S L A V I N | c a l i f o r n i a

InstructionsPreheat oven to 400 degrees. Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven proof casserole dish (about 10 inches in diameter) until it is foaming. Stir in the minced shallots or green onion and sauté a moment without browning. Then stir in the mushrooms and sauté lightly for a minute or two without browning. Sprinkle with salt.

Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them. Cover casserole and place in hot oven. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done. (Please use meat thermometer to ensure correct temperature. Chicken is done cooking at 165 degrees.)

Remove chicken to warm platter (leave mushrooms in the pot) and cover while making sauce.

To make the sauce, pour the stock and vermouth in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with green onion and serve immediately with your choice of side.

Ingredients4 boneless/skinless chicken breasts

½ teaspoon lemon juice

Big pinch white pepper & salt

5 tablespoons butter

1 tablespoon minced shallot

¼ pound diced or sliced fresh mushrooms

Sauce¼ cup white or brown stock or canned beef bouillon

¼ cup dry white vermouth

1 cup whipping cream, salt and pepper

2 tablespoons freshly minced green onion

Julia Childs Chicken with Mushrooms & Cream Ally Humphreys | H A R T M A N N & F O R B E S | o r e g o n

Ingredients1 – 10¾ ounce can tomato soup

1 cup red wine (glass for yourself)

¼ cup flour

2 lbs beef stew meat cubed 1"

3 medium carrots cut 1"

3 stalks celery cut 1"

1 onion sliced

12 whole mushrooms, cut in half

2 beef bouillon cubes

1 tablespoon Italian Seasoning

1 bay leaf

Salt and pepper

InstructionsMix tomato soup, wine, flour and spices together.

Place all ingredients in a roasting pan, pour soup mixture on top. Cover and bake at 275 degrees 4-5 hours.

Serve with mash potatoes and green peas.

Gone All Day Stew Emily Rosenthal | H A R T M A N N & F O R B E S | o r e g o n

Our traditional Christmas Eve dinner.

Mix it, leave it and enjoy it!

Ingredients1 package yeast

¼ cup warm water

4 tablespoons shortening

4 tablespoons sugar

3 teaspoon salt

2½ cup warm water

6½ cup flour

InstructionsSoak package of yeast in ¼ cup of warm water. Melt shortening and add sugar, 3 teaspoon salt, 2½ cup warm water. Add soften yeast & 6½ cup flour. Add 3 cups at a time & mix well.

Let rise 1 hour till double and make out in 2 loaves. Let rise again for another hour. Bake in 45 minutes at 350 degrees.

Great Great Aunt Florence’s Bread Heath Strode | H A R T M A N N & F O R B E S | o r e g o n

To be enjoyed year-round!

Best when warm out of t

he oven!

InstructionsPreheat oven to 325 degrees. Grease & flour bunt pan. Sprinkle nuts on bottom of pan. Mix all ingredients and pour batter over nuts. Bake 1 hour. Let cool. For Glaze, melt butter in saucepan. Stir in water and sugar. Boil 5 minutes stirring occasionally. Remove from heat and stir in rum. Invert cake onto a plate. Prick top all over. Drizzle glaze over cake.

Ingredients1 cup chopped pecans

1 box yellow cake mix

1 package instant vanilla pudding

4 eggs

½ cup cold water

½ cup oil

½ cup dark rum (preferably Meyers)

Glaze¼ cup water

¼ tablespoon butter

1 cup of sugar

½ cup rum

Rum Bundt Cake Debbie Baun | T E N N A N T & A S S O C I A T E S | m i c h i g a n

Holiday recipe that I got from my sister. If anyone likes rum this is outstanding!!!

Temp: 350°Total Time: 1 hr 5 minMakes: 12 servings

InstructionsHeat oven to 350°F. Lightly grease 12-cup bundt pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.

Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.

In small bowl, mix brown sugar and butter; pour over biscuit pieces.

Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Ingredients½ cup granulated sugar

1 teaspoon cinnamon

2 cans (16.3 oz each) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits

½ cup chopped walnuts, if desired

½ cup raisins, if desired

1 cup firmly packed brown sugar

¾ cup butter or margarine, melted

Monkey Bread Colleen Vohs | H A R T M A N N & F O R B E S | o r e g o n

My son loves to make this….And I love making it with him!

Fruit Tassies Sandi Smyth | D E A N - W A R R E N | a r i z o n a

Temp: 325°Bake Time: 15 min.Makes: 24 tassies

Ingredients½ cup butter or margarine softened

1 (3 ounce) pkg cream cheese softened

1 cup flour

InstructionsP A S T R Y

In mixing bowl, cream together the butter and softened cream cheese. Stir in flour, mix well. Cover, chill mixture for 1 hour

M A K I N G T A S S I E S

Shape chilled pastry dough into two dozen 1-inch balls; place each ball in ungreased mini muffin pan. Press into bottom and up the sides of each mini cup. Bake in the oven at 325 for 15 minutes. Let them cool for 5-10 minutes for easy removal.

F I L L I N G

The sky is the limit for this. You can fill them with pie filling, different flavors of jam. Or you can make appetizers with them and use chicken salad, etc.

I make the tassies and freeze

them. It is so easy to take

them out, fill them, and you are

ready to go. Use your imagination!

Ingredients2 cups all purpose or unbleached flour

½ cup powdered sugar1⁄8 teaspoon salt

1 cup butter or margarine

1 cup finely chopped walnuts

1 teaspoon vanilla

¼ cup powdered sugar

InstructionsHeat oven to 400°F. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, ½ cup powdered sugar and salt. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add walnuts and vanilla; mix with hands to form a smooth dough. Using about 1 tablespoonful dough for each, shape into 2½-inch fingers. Place on ungreased cookie sheets.

Bake at 400°F. for 5 to 7 minutes or until set and light golden brown. Cool 1 minute; remove from cookie sheets.

Carefully roll in ¼ cup powdered sugar; cool.

Melt Aways Dona Ouderkirk | H A R T M A N N & F O R B E S | o r e g o n

A family favorite! A 3 batch

minimum, so everyone can take

their share home!

Ingredients2⁄3 cup butter softened

¾ cup granulated sugar

1 teaspoon baking powder

¼ teaspoon salt

1 egg

1 tablespoon milk

1 teaspoon vanilla

2 cups all purpose flour

InstructionsPreheat oven to 400 degrees

In large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in flour, baking powder and salt. Cover and chill dough for at least 1 hour.

Roll out dough on floured surface ¼" thick.

Cut into shapes with cookie cutters.

Bake 8 minutes. Cool completely before decorating.

Best Rolled Sugar Cookies Emily Rosenthal | H A R T M A N N & F O R B E S | o r e g o n

A classic cookie with endless

possibilities for toppings and

a fun recipe to make with

the kids.

InstructionsC R U S T

Mix well: 1 cup flour, 1 cube (½ cup) margarine or butter. Then add ½ cup chopped nuts. Pat into 9 x 13 or 11x11 pan & bake for 15 minutes at 350 degrees. Cool completely before adding layers

B O T T O M L A Y E R

Mix: 1 cup powdered sugar, 8 oz cream cheese. Then mix in half of a 8 oz whipped topping container (Cool-Whip). Spread on baked layer

M I D D L E L A Y E R

Mix 2 packages Chocolate (or any flavor) Instant Pudding & 2 cups milk - Beat until thick & spread on top of bottom layer

*Make sure you get the small packages of pudding. I think they are around 3.4 oz

T O P L A Y E R

Spread on top the other half of the 8 oz whipped topping

Refrigerate 8 hours or overnight

Chocolate Lush Laura Whalen | H A R T M A N N & F O R B E S | o r e g o n