Pizzelles
A holiday favorite from Kathleen, recipe from realfoodrealdeals.com
INGREDIENTS:
4 eggs
1 cup maple syrup
2/3 cup melted coconut oil or butter
1 tbs vanilla extract
3 cups gluten-free flour (or white whole wheat flour)
2 tsp baking powder
INSTRUCTIONS:
Preheat the pizzelle maker according to the manufacturer’s instructions.
In the bowl of a stand mixer, beat the eggs, maple syrup, cooled coconut oil, and vanilla extract until well-combined.
In a small bowl, mix together the flour and baking powder. Add to the wet ingredients and mix until all the flour is incorporated. The batter should be sticky and fairly thick. If it’s quite runny, add just a little more flour.
Bake the pizzelles according to your machine’s instructions. For my machine, I place 1 1/2 tablespoons of dough on each mold, close the machine, and bake for about 30 seconds (or until it stops steaming).
Let the pizzelles cool completely on a wire rack. Store in an airtight container.
NOTES:
Yields approximately 30 cookies (4 1/2 inch size)
Candy Dreidels
Submitted by Rachel, recipe from toriavey.com
TIME:
30 minutes
INGREDIENTS:
Jumbo marshmallows
Stick pretzels
Nutella hazelnut spread or frosting
Chocolate candy kisses
OPTIONAL INGREDIENTS:
Cake decorating gel or icing
Chocolate or vanilla candy coating
Vegetable shortening
Candy sprinkles
NOTES:
You will also need: parchment paper, cookie sheet (for candy coated dreidels)
INSTRUCTIONS:
First, push a pretzel into the flat side of the marshmallow, sticking it in as far as you can without puncturing the opposite side.
Next, spread a small amount of Nutella or frosting onto the base of a chocolate kiss. Use the Nutella as “glue” to attach the kiss to the flat end of the marshmallow.
At this point, you can use cake decorating gel to write one of the four Hebrew dreidel letters onto the surface of the marshmallow… Nun, Hey, Gimel, Shin
Cake decorating gel takes a long time to dry, so give your letters a few hours to set… if your kids can wait that long!
If you want to add a candy coating to your dreidel instead of the letters, make sure your marshmallow dreidels are prepped and ready to go before you start working with the chocolate. You will need to work quickly while the chocolate is soft. Place the dreidels on a cookie sheet lined with parchment paper, with at least an inch or two in between each dreidel.
Once it’s melted, transfer the melted candy coating to a cool bowl. Working quickly, dip your dreidels one-at-a-time into the coating and roll them until the surface is evenly covered.
As you dip the dreidels, make sure you don’t leave them in the hot candy coating for longer than a few seconds at a time. If you leave it longer, the Hershey kiss will melt and you’ll have a flat-bottomed dreidel.
Pull the dreidel out of the coating and hold it over the bowl, point side facing downward, for a few seconds to get rid of excess drips.
Place it on the parchment-lined cookie sheet and coat immediately with sprinkles.
Once all of your dreidels are coated, let them dry for 15-20 minutes until the candy coating has set.
Classic Potato Latkes
Brought to you by Brian, recipe from Andrew Scrivani for The New York Times
YIELD
About 3 dozen
TIME
45 minutes
This recipe is for a classic, unadorned latke; the kind your Bubbe used to make. No kohlrabi or cumin here. Serve them hot and make more than you think you need. They go fast.
INGREDIENTS:
2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
1 large onion (8 ounces), peeled and cut into quarters
2 large eggs
½ cup all-purpose flour
2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
1 teaspoon baking powder
½ teaspoon freshly ground black pepper
Safflower or other oil, for frying
PREPARATION:
Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.
Hot Dr. Pepper
Brought to you by Anthony who swears he has actually tried this.
Place a saucepan with Dr. Pepper on the stovetop.
Heat until it steams.
Pour the soda over a thin slice of lemon and enjoy!
Easy!
Hanky Pankies
Submitted by Elizabeth (there are a million variations on this one!)
Servings: 20
INGREDIENTS:
1 lb hamburger
1 lb hot pork sausage (or Italian sausage or breakfast sausage)
1 lb Velveeta cheese
½ a teaspoon of garlic salt (optional)
1 teaspoon of salt (optional)
1 teaspoon of oregano (optional)
1 teaspoon of Worcestershire sauce (optional)
Cocktail Rye or pumpernickel bread (the key here is small slices of bread)
INSTRUCTIONS:
Brown both meats (together is fine) and drain. Add Velveeta cheese (best to chop it into chunks or slices), add seasoning and Worcestershire if using.
Spread on individual-sized pumpernickel bread then bake at 425* for 5 minutes, or until bread is toasted and topping is bubbling.
You can also freeze them in a single layer on a cookie sheet (cover with plastic wrap or foil or transfer them once frozen to another container). Bake frozen hanky pankies for 10-15 minutes at 425* or until bread is toasted and cheese is melted.
Chocolate-covered Oreos
Created by Jordan and his family
Mine isn’t necessarily an outright recipe as it is a treat that’s sure to delight the chocolate and Oreo lovers in your family. Chocolate-covered Oreos win over my entire household every year around the holidays.
The first time I tried my hand at making homemade dipped treats, I used actual chocolate chips and melted them. That was a disaster, and you dessert experts are probably shaking your heads at my obvious blunder.
I discovered the secret to making a winning batch every time when I stumbled on chocolate melting wafers. Again, those who are knowledgeable are probably balking at the idea that this is a “secret.”
Grab a couple 10oz packs of chocolate melting wafers (any brand should do) and a standard size package of Oreos (I’ve used Aldi’s Benton’s chocolate sandwich cookies and my family was none the wiser), follow the melting instructions on the package and get dunking. After rolling each until completely covered, place them on a baking sheet lined with parchment paper.
You’ll need to let them sit in the refrigerator until the chocolate hardens, but once they’re done, you’ll have to exercise great restraint in keeping yourself from eating half a batch in one sitting.
Viking Bread
From Chef Magnus
INGREDIENTS:
3 cups whole wheat flour
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 cups water
3/4 cup rolled oats
1/3 cup rolled oats {for sprinkling on top}
INSTRUCTIONS:
Mix all dry ingredients and then add the water.
Stir all of the ingredients with a wooden spoon until you can’t stir any more.
Then, knead the dough with damp hands until flour is completely incorporated.
Finally, form the dough into a round, place it on a baking stone sprinkle with reserved oats, and place it in a cold oven.
Turn the oven to 375-degrees, and leave it alone for an hour.
After an hour, pull the bread out of the oven, let it cool slightly, then rip it apart in chunks like a Viking (or cut it in nice wedges) and drizzle honey on it.