Looking for a new recipe to try this holiday season? Below, are a few of our staff’s favorite holiday recipes to try.
Peach Cobbler – click here for printable recipe
Submitted by Janelle H.
- 2x pre-made pie crust (or you can make your own if you desire)
- 3x cans (24 oz.) of sliced peaches in heavy syrup
- 1 cup sugar
- 1 cup brown sugar
- 1 ½ teaspoon cinnamon, divided
- 1 ½ teaspoon nutmeg, divided
- 1 ¼ cup butter
- 1 teaspoon vanilla
- Dash of salt
Prepare a 13×9 deep pan. Place crust at the bottom of the pan put a little butter, spread ½ teaspoon cinnamon and ½ nutmeg over crust. Bake for 20 minutes or golden brown.
While the crust is baking, in a large saucepan, add 3 peaches (don’t drain), sugar, brown sugar, teaspoon of cinnamon, and 1 teaspoon of nutmeg. Bring to a boil. Boil for 25 to 35 minutes. Taste it and see if it is how you like it, if you would like to add additional cinnamon or nutmeg this is the time to do that.
Then turn the heat off and add butter and vanilla, and a dash of salt.
Pour peach mixture on top of baked bottom crust. Put top crust over peach mixture and bake for 45 minutes or until golden brown
**all ingredients can be modified to taste or by the size of the cobbler.
Orange-Date-Nut Cookies – click here for printable recipe
Submitted by Delphinus S.
- 1x (10-ounce) package chopped dates
- 1 teaspoon grated orange rind
- 1 Tablespoon orange juice
- 1 cup butter or margarine, softened
- 1 ½ cups sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup finely chopped toasted pecans, divided
Line a 9-x5-inch loafpan with aluminum foil, allowing foil to extend over edges of pan.
Position knife blade in food processor bowl, add first 3 ingredients. Process 45 seconds or until dates are finely chopped.
Beat butter at medium speed with a heavy-duty electric mixer until blended. Gradually add sugar, beating until blended. Add egg and vanilla; beat well.
Combine flour, baking powder, and salt, gradually add to butter mixture, beating at low speed just until blended.
Divide dough into 3 portions. Knead ½ cup pecans into 1 portion of dough, press dough into prepared pan. Knead date mixture into 1 portion of dough, press in pan over pecan dough. Knead remaining ½ cup pecans into remaining portion of dough, press in pan over date dough. Cover and chill at least 2 hours.
Invert loafpan onto a cutting board, remove and discard aluminum foil. Cut dough lengthwise into 4 sections. Cut section of dough crosswise into ¼-inch slices. Place slices 1 ½ inches apart on the greased baking sheets.
Bake at 350 degrees for 9 to 10 minutes or until lightly browned. Cool slightly on baking sheets, remove to wire racks to cool completely.
Yield: 8 dozen