Holiday Recipe Collection
We've recieved some amazing holiday recipes from our Holiday Recipe Contest. We put together this collection so we could share some of your recipe submissions, and some of our own holiday recipes.
- • 1 cup butter softened
- • 1/2 cup powdered sugar
- • 1/4 teaspoon salt
- • 1 1/2 teaspoon vanilla extract
- • 2 1/4 cups cake flour
- • 1 cup finely chopped pecan
- • 1 cup powdered sugar for dusting
1. Preheat oven to 350 degrees
2. In stand mixer cream butter and powdered sugar. Turn to low and mix in salt, vanilla, flour and pecans. Roll into one inch balls. Place on parchment covered baking sheets a few inches part. Bake for 11-13 minutes or until very lightly browned. Do not over bake
3. Remove from oven and allow to cool just enough to handle them. Pour 1 cup powdered sugar in large Ziploc bag or in a wide bowl. Gently add 3-4 cookies at a time and roll them gently in the bottom of the bag. Use fork to scoop under each cookie and gently shake to remove excess powdered sugar. Place on cooling racks. Once completely cooled roll in powdered sugar bag again.
Alternative: coating with hot cocoa mix instead of powdered sugar is devine!!
- 1 1/2 pounds tomatoes, peeled, seeded and chopped
- Tomato juice
- 1 small jalapeno, seeded and minced
- 1 medium garlic clove, minced
- 1/4 cup extra-virgin olive oil
- 1 lime, juiced
- 2 teaspoons balsamic vinegar
- 2 teaspoons soy sauce
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped basil leaves
- Blend above ingredients....add
- 1 chopped cucumber
- 1/2 cup chopped green bell pepper
top with freshly made garlic croutons:
cube french bread.. bake until crisp
thinly slice 6 cloves of garlic and sauce in 1/2C
olive oil until brown and crispy..remove garlic
saute bread in garlic oil
serve gazpacho with crisp garlic, croutons and chopped green onions
- 1⅔ Cup | 200g Flour
- ½ tsp Salt
- 2-3 Tbsp Sugar (optional)
- ½ Cup | 1 Stick | 115g Butter
- 2-3 Tbsp Ice Water
- 5-6 Apples
- ½ Cup | 100g Sugar
- ¼ Cup | 30g Flour
- 1 tsp Cinnamon
- ½ tsp Salt
- 2 Tbsp Lemon Juice
- Add the flour, salt and sugar if using to a large mixing bowl.
- Cut the butter into small cubes and add to the mixing bowl.
- Use clean dry hands to rub the butter into the flour until it resembled sand.
- Spoon in a few tablespoons of ice water and mix the pastry with a knife.
- Form the dough into a ball and knead for 30 seconds on a floured surface until smooth.
- Wrap the pastry in plastic wrap and place in the fridge for at least 30 minutes to rest.
- Peel, core and thinly slice the apples and place into a large bowl.
- Add the sugar, flour, cinnamon, salt, and lemon into the bowl. Mix until well combined.
- Divide the pastry into two and roll each into a large disc.
- Place one disc of pastry into a pie dish and cut off any excess leaving about an inch of over hang.
- Pour all of the apples and any juice into the pie dish and top with the second pastry disc.
- Cut off any excess pastry and use your fingers and thumb to create a decorated edge.
- Place the pie into the fridge for at least 30 minutes before baking.
- Bake the pie in a 200C | 400F oven for 45-50 minutes or until the pastry is golden brown.
- Leave to cool for an hour before slicing and serving with a scoop of vanilla ice cream.
The pie can be made ahead of time and kept in the fridge until you are ready to bake it.
Make sure to let the pie cool for around an hour. The pie is best served warm so the filling doesn't fall out when cut.
Roll out any left over pastry and cut out leaves with a small knife to decorate the pie.