December 2020 2020 Holiday Season Recipes
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December 2020 2020 Holiday Season Recipes
Lemon and Almond Italian Cookies
Recipe Courtesy of Sainsbury’s in the UK
via an English Friend
Total time: 30 minutes
Servings: 20
Difficulty level: Easy
125 grams (scant 2/3 cup) caster sugar (created by just whizzing regular sugar in a food processor till fine)
Grated zest of 1 large lemon
125 grams (scant 2/3 cup) ground almonds (again, can be made with a food processor)
2 large egg whites
75 grams (2/3 cup) confectionery sugar, sifted, plus extra to dust (Note: gram weight of confectionery sugar
equates to a larger volume weight)
2 tsp. fresh lemon juice
Preheat oven to 350 degrees (300 degrees for fan oven). Line 2 baking sheets with 2 sheets each of parch-
ment paper. Put caster sugar in a small food processor and pulse a few times with the lemon zest until
you have a fine lemon sugar (or grind in a pestle and mortar). Place in a mixing bowl and add ground al-
monds. In another bowl, beat the egg whites with 25 grams (1/4 cup) confectionery sugar into stiff peaks.
Add to the bowl with the ground almond mixture and gently fold in, along with the lemon juice, until
evenly combined. Put 50 grams (scant 1/2 cup) of confectionery sugar on a dinner plate and drop heaped
spoonfuls of mixture onto the sugar, rolling them around until coated all over. (They will be quite wet.)
Arrange on a light-colored baking sheet and press down into disks. Dust with more sugar if desired. Bake
for 12-15 minutes until surface cracks and they are golden brown but they will be quite soft. Keep an eye
so that the bottoms don't brown too much. Cool for 5 minutes then carefully transfer to wire rack to cool
completely. Keep in airtight container for 1 week or can be frozen.
Pecan Pralines
Recipe Courtesy of Janet Morrison
Total time: 20 minutes
Servings: 20
Difficulty level: Easy
1 1/2 cups pecans
1 1/2 cups white sugar
3/8 cup butter
3/4 cup brown sugar
1/2 cup milk
1 teaspoon vanilla extract
In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to
between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold
water forms a soft ball that flattens when removed from the water and placed on a flat surface. Drop byTurtle Cookies
Recipe Courtesy of Elaine Heilman
Total time: 1 hour, 45 minutes
Servings: 24
Difficulty level: Average
COOKIES:
1 c. all-purpose flour
1/3 c. cocoa powder
1/4 tsp. salt
8 T. (1 stick) butter, softened
2/3 c. granulated sugar
1 large egg, separated
1 additional egg white
2 T. milk
1 tsp. vanilla extract
1 1/4 c. pecans, finely chopped
CARAMEL FILLING:
14 soft caramel candies
3 T. heavy cream
CHOCOLATE DRIZZLE (optional):
2 oz. semi-sweet chocolate
1 tsp. shortening
PREPARE THE COOKIES:
Combine flour, cocoa, and salt; set aside. With a stand mixer or electric mixer on medium-high speed, beat
butter and sugar until light and fluffy, about 2 minutes. Add egg yolk, milk, and vanilla; mix until incorpo-
rated. Reduce speed to low and add flour mixture until just combined. Wrap dough in plastic wrap and refrig-
erate until firm, 1 hour. Whisk the 2 egg whites in a bowl until frothy. Place chopped pecans in another bowl.
Roll chilled dough into 1-inch balls (a cookie scoop helps with this), dip each dough ball in egg whites, and
then roll in pecans. Place balls about 2 inches apart on a baking sheet. Using a 1/2 teaspoon measuring
spoon, make an indentation in the center of each dough ball. 10. Bake at 350 degrees until set, about 12
minutes.
PREPARE THE CARAMEL FILLING:
Microwave caramels and cream together in a small bowl, stirring occasionally, until smooth, about 1 to 2
minutes. Once cookies are removed from the oven, gently re-press the indentations. Fill each indentation
with about 1/2 teaspoon of the caramel mixture. Cool on the pan for 10 minutes, then transfer to a wire rack
to cool completely.
PREPARE THE CHOCOLATE DRIZZLE (optional):
Place chocolate and shortening in a small zip-top plastic bag. Set bag in a bowl of warm water to soften. Gen-
tly knead the chocolate with your fingers until melted and smooth, placing back in the warm water for a mi-
nute or two as needed. Snip a very small hole in the corner of the plastic bag. Drizzle chocolate over the
cooled Turtle Cookies.Pretzel Cookies
Recipe Courtesy of Betty Crocker’s Cookie Book
Total time: 6 hours (4 hours refrigerated)
Servings: 24
Difficulty level: Average
1 cup sugar
1 cup margarine or butter, softened
1/2 cup milk
1 egg
1 teaspoon vanilla
1 teaspoon almond extract
3 1/2 cups of all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Approximately 1 cup of colored crystal sugar (course sugar) available at cake decorating stores
Mix 1 cup sugar, the margarine, milk, egg, vanilla and almond extract. Stir in flour, baking powder, and salt.
Cover and refrigerate for at least 4 hours.
Heat oven to 375. Divide dough and divide into 4 equal parts. Divide each part into 12 equal pieces (keep re-
maining dough refrigerated.) Sprinkle about 1 teaspoon colored sugar on a board. Roll each piece of dough
on sugared board into pencil- like strip, about 10 inches long. Twist into pretzel shape on ungreased cookie
sheet. Repeat with remaining dough. Bake until delicate golden brown, 10-12 minutes.
Kahula Truffle Trifle
Recipe Courtesy of Southern Living
Difficulty level: Average
1 box Devils Food Cake Mix
1/2 cup Kahlua
5 cups milk
1 Box (6 bars total) Scors Bars
2 large boxes instant chocolate pudding mix
Large container whipping cream
Prepare cake mix using the 9" layer recipe and cool Mix the pudding with the Kahlua and the milk (according
to pudding directions) Break up the scors bars. Whip the cream In a trifle bowl Layer 1 cake layer (can put in
whole or cut up), 1/2 of the pudding mix and 1/2 of the whipped cream. Sprinkle 1/2 of the Scors bars on top.
Repeat with remaining ingredients.
This is always a hit when I serve it and when I do not serve it, I am usually asked if I have it.Chocolate Covered Cherry Cookies
Recipe Courtesy of Dottie Oliff
Total time: 1 hour
Servings: 24
Difficulty level: Average
1 1/2 C flour
1/2 c cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking power
1/4 teaspoon baking soda
1/2 c butter
1 c sugar
1 egg
1 1/2 teaspoon vanilla
1 -16 oz. jar maraschino cherries (save juice)
6oz chocolate chips
1/2 c sweetened condensed milk
Combine first 5 ingredients set aside. Beat butter and sugar. Add egg, vanilla, then dry ingredients . Shape
into 1 inch balls and press down center of ball with thump. Place cherrie in hole. Melt chocolate with milk in
sauce pan. Stir in 4 teaspoons of cherry juice. spoon 2 teaspoons frosting over each cherry. bake 350 for 10
minutes. Cool.
My daughter won a contest at southern md this is living with this cookie.
Cinnamon Pull-Apart Bread
Recipe Courtesy of Pillsbury
Total time: 1 hour
Servings: 12
Difficulty level: Easy
1/2 cup sugar
1 tsp. Ground cinnamon
2 cans Pillsbury Grands Homestyle buttermilk biscuits
1 cup packed brown sugar,
3/4 cup butter melted
Heat oven to 350. Lightly grease 12 cup fluted Bundt pan. In large plastic ziploc bag mix sugar and cinnamon.
Separate dough into a total of 16 biscuits; cut each into quarters. shake in bag to coat. Arrange in pan. Mix
brown sugar and butter; pour over biscuits. Bake 28-32 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.Pecan Cheesecake Pie
Recipe Courtesy of Cindi’s Café & Catering
Total time: 1 1/2 hours
Servings: 8
Difficulty level: Average
Cheese Mixture:
8 ounces cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1 large egg 10" unbaked pie crust
1 1/4 cups chopped pecans
Pecan Pie Mixture:
3 large eggs
1 cup light corn syrup
1 teaspoon vanilla extract
1/2 cup sugar
Preheat oven to 350 degrees In medium bowl, blend the cheese mixture until smooth. Pour this mixture into
the unbaked pie crust. Sprinkle with the chopped pecans. In another bowl, blend the pecan pie mixture until
smooth. Gently pour this mixture over the nuts. Bake at center oven 50 - 60 minutes until center is just set
and crust is golden. Cool.
Low Country Wassail Bowl
Recipe Courtesy of “Caterin to Charleston” by Maynard, Chase and Jenkins
Total time: 35 minutes
Servings: 12
Difficulty level: Easy
1 gallon apple cider
32 ounces of canned pineapple juice
4 ounces of frozen orange concentrate
Juice of 2 lemons
9 sticks of cinnamon
40 whole cloves
Mix all ingredients, simmer at least 30 minutes. Serve hot. Leftover Wassail may be refrigerated and served
either hot or cold.Coconut Dreams
Recipe Courtesy of Catherine Kennedy
Total time: 50 minutes
Servings: 24
Difficulty Level: Average
CRUST:
1/2 cup softened butter
1/2 cup packed brown sugar
1 cup flour
FILLING a:
2 eggs
1 cup packed brown sugar
1 teaspoon vanilla
FILLING b:
2 Tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon salt
FILLING c:
1 1/2 cups coconut
1 cup chopped pecans.
Preheat oven to 350 degrees. Line 7x11 pan or glass dish with parchment paper.
Combine ingredients in "CRUST" & press onto parchment papered pan or dish. Bake 20 minutes rotating 1/2
way through until golden brown. Remove from oven. While CRUST bakes, combine FILLING a: egg mixture
ingredients with FILLING b: dry ingredients, add FILLING c: coconut and nuts. Mix thoroughly. Gently add fill-
ing to baked crust, spreading to edges. Return pan to oven and cook 20 minutes, rotating 1/2 way through
baking until golden brown on edges and set in middle. Remove from oven and cool on wire rack. Sprinkle
with powdered sugar. Cut into bars. Store in airtight container. Can be frozen.Cranberry*Clementine*Rosemary Cocktail
Recipe Courtesy of Nicole Gaffney (ColeyCooks.com)
Total time: 1 hour, 5 minutes
Servings: 1
Difficulty Level: Easy
FOR THE SIMPLE SYRUP
1 cup water
1 cup granulated sugar
4 large rosemary sprigs
peel from 2 clementines
FOR THE COCKTAILS
1 small clementine, quartered (use 1/2 if large)
ice
2 parts vodka
1–2 parts simple syrup, to taste
3 parts 100% unsweetened cranberry juice (NOT cranberry cocktail)
club soda or dry sparkling wine
for topping fresh cranberries and rosemary sprigs for garnish
MAKE THE SIMPLE SYRUP Combine all ingredients in a small saucepan and bring up to a simmer (but do not
boil). Once the sugar has completely dissolved, turn off the heat and let steep for at least one hour. Strain,
then store in a jar or squeeze bottle and chill until needed.
MAKE THE COCKTAIL Muddle the clementine in the bottom of a cocktail shaker. Add ice, vodka, simple syrup,
and cranberry juice, then give it a good shake. Strain into a glass filled with ice, then top with club soda or
sparkling wine. Garnish with a rosemary sprig and a few fresh cranberries.
Combine all ingredients in a small saucepan and bring up to a simmer (but do not boil). Once the sugar has
completely dissolved, turn off the heat and let steep for at least one hour. Strain, then store in a jar or
squeeze bottle and chill until needed. MAKE THE COCKTAIL Muddle the clementine in the bottom of a cock-
tail shaker. Add ice, vodka, simple syrup, and cranberry juice, then give it a good shake. Strain into a glass
filled with ice, then top with club soda or sparkling wine. Garnish with a rosemary sprig and a few fresh cran-
berries.Sweet and Spicy Pecans
Recipe Courtesy of “A Time to Celebrate” by James T. Farmer
Total time: 45minutes
Servings: 15
Difficulty Level: Easy
2 Tablespoons vegetable oil
3 cups pecan halves
2 cups walnut halves
2 cups whole roasted unsalted cashews
1/2 cup whole almonds
1/3 cup maple syrup or honey
1/2 cup loosely packed light brown sugar
3 Tablespoons freshly squeezed orange juice
2 1/2 Teaspoons ground chipotle powder
4 Tablespoons minced fresh rosemary leaves, divided
4 Teaspoons sea salt divided, plus more for seasoning
Freshly ground paper
Preheat oven to 350 degrees F. Brush a sheet pan generously with vegetable oil.
In a large bowl, combine the pecans, walnuts, cashews and almonds with 2 tablespoons vegetable oil, the
maple syrup, brown sugar, orange juice and chipotle power. Toss to coat the nuts evenly. Add 2 tablespoons
rosemary and 2 teaspoons sea salt and toss again. Spread the nuts across the prepared baking pan in a single
layer. Roast the nuts for 25 minutes, stirring twice with large spatula or spoon, until nuts are glazed and gold-
en brown. Remove from the oven and sprinkle with 2 teaspoons sea salt and the remaining 2 tablespoons
rosemary. Toss the nuts with the rosemary and set aside to cool to room temperature, stirring occasionally to
prevent sticking. Taste and add salt and pepper as desired. (Another sprinkle of sea salt is perfect while the
nuts are still warm.) Serve warm or cool completely and store nuts in an airtight container at room tempera-
ture. They make great host and hostess gifts.Pecan Balls
Recipe Courtesy of Cindy Wells
Total time: 1 hour, 30 minutes
Difficulty Level: Easy
2 cups sifted flour
1 cup softened butter (I use 1/2 c. salted and 1/2 c. unsalted)
2 cups finely chopped pecans
1/4 cup sugar
1/4 tsp. salt
2 tsp. vanilla
Confectioners sugar
Combine all ingredients except confectioners sugar. Mix well until thorough blended. Refrigerate minimum of
1 hour.
Heat oven to 400 degrees. Roll dough into balls, 1 1/4" in diameter. Place 1" apart on ungreased cookie sheet
(do not use a dark or a Teflon cookie sheet). Bake for 13-20 minutes depending on oven. Cookies should be
firm-ish and slightly browned on top. Remove from oven and let sit for a good few minutes to cool. Then roll
all over in confectioners sugar. Cookies will be fragile and crumbly so be very gentle when handling and
rolling. They firm up once completely cool.
Ginger Scones
Recipe Courtesy of “The Inn at Little Washington Inn Cookbook” by Patrick O’Connell
Total time: 30 minutes
Servings: 20
Difficulty Level: Easy
2 1/2 cup all purpose flour
5 teaspoons baking powder
5 tablespoons sugar
3 tablespoons cold butter, diced
1/2 cup milk
1/2 cup heavy cream
1 egg yolk
1/2 cup minced candied ginger
Preheat oven to 375 degrees. Line two baking sheets with waxed paper. In the bowl of an electric mixer or
food processor, combine the flour, baking powder, sugar and butter. Add the milk, 1/4 cup of the cream, the
egg yolk and the candied ginger and continue mixing just until the ingredients are incorporated. (Over mixing
will cause the scones to be tough.) Turn the dough out onto a lightly floured board and roll out to a thickness
of 3/4 inch. Stamp the dough out using a heart-shaped cookie cutter and place scones on the baking sheets.
Brush the tops with the remaining cream. Bake for 4 minutes, rotate, and bake for 5 minutes more. Remove
from the sheets with a spatula and cool on a wire rack.St. Germain Cocktail
Recipe Courtesy of The Washington Post
Total time: 1 hour, 30 minutes
Servings: 1
Difficulty Level: Easy
Ice
2 ounces champagne or other dry sparkling wine
1 1/2 ounces St. Germain
1 1/2 to 2 ounces club soda
Twist of lemon for garnish
Fill large wine glass with ice. Add champagne or sparkling wine, then St. Germain. Top with club soda as
needed. Stir gently to incorporate. Twist the lemon peel over the drink (to express its oils) then drop into the
cocktail.
* St Germain is a lightly sweet elderflower liqueur that was launched in 2007.
Mulled Wine
Recipe Courtesy of “The Kitchen at Hornsby House in Yorktown Virginia”
by Marion Hornsby Bowditch
Total time: 1 hour, 10 minutes
Servings: 4
Difficulty Level: Easy
1 cup sugar
1/2 cup water
2 sticks cinnamon
1/2 lemon, sliced thin
24 whole cloves
1 cup lemon juice
2 cups orange juice
1 cup canned pineapple juice
1 fifth burgundy wine
Simmer first 5 ingredients for 1 hour. Strain, add juices and burgundy wine.Café Brulot Diabolique
Recipe Courtesy of “Antoine’s Restaurant - 1840 Cookbook”
recipes collected by Roy Guste, Jr.
Total time: 10 minutes
Servings: 6
Difficulty Level: Easy
2 sticks cinnamon
8 whole cloves
peel of 1 lemon
1 1/2 tablespoon sugar
3 ounces brandy
3 cups strong black coffee or decaffeinated coffee, hot
* this historic recipe is making a holiday comeback. Written in the WSJ 11/09/20.
Put the cinnamon, cloves, lemon peel sugar and brandy in a ceramic pot and heat (but do not boil). You may
light it with a match as it comes to the table. Use a ladle to stir and pour the liquid around the bowl for about
2 minutes. Pour the hot coffee into the flaming brandy and then ladle into the demitasse cups (half cups). At
Antoine's we used a special copper Brulot Bowl and special cups designed by Jules Alciatore.
Raisin Cashew Drops
Recipe Courtesy of Taste of Home 12/07-1/08
Total time:3 hours
Servings: 30
Difficulty Level: Easy
2 c. (12 oz.) semi-sweet chocolate bits
1 (14 oz.) can sweetened condensed milk
1 Tbs. light corn syrup
1 tsp. vanilla
2 c. coarsely chopped cashews
2 c. raisins
In heavy saucepan over low heat, melt the chocolate chips with milk and corn syrup for 10-12 minutes stir-
ring occasionally. Remove from heat, stir in vanilla then add the cashews and raisins. Drop by teaspoonfuls
onto waxed paper lined baking sheets. Refrigerate for 3 hours or until firm. Store in the refrigerator. Yield 2
1/2 lbs. These could be put into paper cups and given as gifts.Chocolate Coconut Macaroons
Recipe Courtesy of Boston Globe 2009
Difficulty Level: Average
2 cups semi-sweet chocolate(55%) chopped into 1/2" chunks (9 1/4 oz.)
4 1/2 oz. unsweetened chocolate, chopped into 1/2" chunks (scant cup)
5 egg whites
8 oz. (1 cup + 2 1/2 TBL. granulated sugar)
1 TBL vanilla
2 x 7-oz. package sweetened shredded coconut
Heat oven to 350 degrees. In large metal or glass bowl, combine both chocolates. Place bowl over saucepan
of 1" barely simmering water (don't let bottom touch water). Melt chocolate, stirring frequently, until just
melted. In large clean bowl, beat egg whites till foamy. Slowly add sugar and keep beating until mixture forms
marshmallow consistency. Using firm rubber spatula, mix in vanilla, melted chocolate and coconut until fully
blended. Dough will be thick. Line a large heavy cookie sheet (one that will ideally fit in freezer) with 2 layers
of parchment paper. Using a 1/4 cup measure, scoop 3-3 1/2 TBL of dough and place in mound on sheet, 2"
apart. Freeze. (Once frozen, you can store (unbaked) in bag in freezer for 3 months.) Bake frozen macaroons
in top or middle of oven for 15-16 minutes or until outsides have developed a crust and tops are set. (I find
bottoms brown easily.) Slide parchment paper (with cookies) off sheet and onto a wire rack. Cool completely.
Store in airtight container for 2 days.
Pistachio Cake
Recipe Courtesy of Marilyn Kinkel
Total time: 1 hour
Servings: 10
Difficulty Level: Easy
1 16 oz. box white cake mix
1 3 oz pkg instant pistachio pudding
3/4 c cold water
3/4 c cooking oil
4 eggs
1 tsp almond extract
2 drops green food coloring
Combine cake mix and pudding mix. Add a few drops green food coloring (optional) to the water. Add water
and oil to the mix. Then add extract. Add the eggs to mix one at a time using low speed on mixer. Beat 5
minutes. Pour batter into a greased large Bundt or angel food pan. (I always use Bundt pan) Bake at 350 de-
grees F for 45 to 50 minutes. Cool, then remove from pan. This cake freezes well.Cranberry Salsa with Cream Cheese
Recipe Courtesy of What’s Cooking America
Total time: 4 hours, 20 minutes
Servings: 16
Difficulty Level: Easy
1 (12 ounce bag) or 3 cups fresh Cranberries, rinsed and drained
1/4 cup green minced onions
2 small (2 TBLS.) Jalapeno peppers, cored, seeded and minced
1/2 cup granulated sugar
14 cup fresh Cilantro leaves, minced
2 TBLS. finely grated fresh Ginger
2 TBLS. fresh squeezed lemon juice
2 (8-ounce ) packages Cream Cheese
Garnish Cranberries and /or Cilantro Sprigs
Rinse, drain, and pick over cranberries. Discard all that are bruised or soft. Place cranberries in a food proces-
sor; pulse until finely chopped but not mushy. Place chopped cranberries in a bowl; mix together with onions,
jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice. Cover with plastic wrap and refrigerate at
least 4 hours so flavors develop (salsa will be too sharp and tart to begin with). On a serving plate, place
cream cheese; cover with the dip. Garnish if desired, and served with crackers. Makes 1 1/2 cups. Enjoy!
Luscious Lemon Drops
Recipe Courtesy of Food Writers’ Favorites - Cookies
Total time: 45 minutes
Servings: 36
Difficulty Level: Easy
1 package (15.25 oz.) lemon flavored cake mix (Betty Crocker)
1/2 container (4 oz. of 8 oz.) Cool Whip, thawed
1 egg beaten
1 1/2 tsp. lemon juice
1 tsp. grated lemon peel
1/2 cup confectioner's sugar, sifted
In a large mixing bowl, combine dry cake mix, whipped topping, beaten egg, lemon juice and lemon peel. Stir
to mix well but do not over mix. Drop dough by teaspoonfuls using a melon baller into confectioner's sugar
rolling to coat well. Place balls 1 1/2" apart on well-greased baking sheet, or use parchment paper. Bake in a
preheated 350 degree oven for 12 minutes or until done. Remove from baking sheets immediately and let
cool on a wire rack.Amaretto-Rum Balls
Recipe Courtesy of What’s Cooking America
Total time: 20 minutes
Servings: 40
Difficulty Level: Easy
2 cups finely crushed almond biscotti
1/4 cup Amaretto
1/4 cup dark rum
1 cup finely crushed almonds, hazelnuts or walnuts
1/2 cup confectioners' sugar
6 ounces best quality bittersweet chocolate, melted
3 tablespoons of maple syrup - grade A dark amber- (or honey) maple sugar or brown sugar *
optional add: 3 tablespoons finely chopped candied ginger
In a bowl, thoroughly combine biscotti with Amaretto and rum. Then stir in the nuts, confectioners' sugar,
chocolate and maple syrup (or honey), and optional candied ginger until well blended. Using your hands, take
tablespoon-sized portions and form them into balls about 3/4 inch in diameter. Put the maple sugar ( or
brown sugar) into a bowl and roll each amaretto-rum ball in the sugar until well coated. Serve (stack them in
a pyramid shape on a holiday plate) or store in an air tight container for up to 3 weeks. Nice after dinner with
a glass of Prosecco, Champagne, Kir Royal, hot chocolate or hot orange spiced tea.
Raspberry Poke Cake
Recipe Courtesy of Marilyn Kinkel
Total time: 40 minutes
Servings: 12
Difficulty Level: Easy
1 pkg white cake mix
1 pkg 3 oz raspberry flavored gelatin or other flavors
1 cup boiling water
1/2 cup cold water
Prepare cake mix as directed on package. Pour batter into a well-greased and floured 13 by 9 inch pan, and
bake at 350 degrees F for 30 to 35 min. Cool in pan 15 min; then poke cake with a fork at 1/2 inch intervals.
Dissolve gelatin in boiling water. Stir in cold water, and spoon gelatin over cake in pan. Chill 3 to 4 hours. Top
with whipped cream or whipped topping, if desired.Mocha Coffee
Recipe Courtesy of Marilyn Kinkel
Total time: 24 hours
Servings: 5
Difficulty Level: Easy
1 C. Powdered nondairy coffee creamer
3/4 C. Sugar
1/2 C. Instant coffee
3 T. Cocoa
1 vanilla bean
Process in blender. Split vanilla lengthwise and cut in 3 places. Stir into mixture. Transfer to a jar; cover and
let stand at least 24 hours. To serve: spoon 3T. Into a cup and add 3/4 C. Boiling water. Stir and enjoy
Kailua Under the Kitchen Sink
Recipe Courtesy of Marilyn Kinkel’s sister Melissa
Total time: 30 days
Servings: 15
Difficulty Level: Easy
1 Qt. Vodka
1Qt. Water
4 C. Sugar
2 oz. instant coffee
1 vanilla bean cut in half lengthwise
Heat water and sugar together. Just before boiling, add coffee and pour in vodka and cool. Add vanilla bean.
Pour in to an adequate large container. Store in a cool place. Shake every once in awhile. It will ferment in 30
days. Makes 3 quarts.Jam Glazed Shortbread
Recipe Courtesy of Marilyn Kinkel
Total time: 35 minutes
Servings: 36
Difficulty Level: Easy
1 pkg pudding included butter flavor or yellow cake mix
1/2 cup finely chopped nuts
1/4 cup margarine or butter
1 egg
1 jar (10oz)raspberry preserves or jam
Glaze:
1/2 cup powdered sugar
2 1/2 teas. Milk
1/2 tsp. Almond extract
Grease and flour 13x9 in pan. In large bowl, combine cake mix, nuts, margarine and egg at low speed until
crumbly; press into prepared pan. Spread with preserves. Bake at 350 degrees for 20 to 25 min. Or until edg-
es are light brown. For glaze: Combine powdered sugar, milk and almond extract until smooth. If thinner
glaze is desired, stir in additional milk a drop at a time. Drizzle over warm shortbread. Cool completely and
cut into bars. Makes 36 bars at 110 calories each.
Kentucky Bourbon Pie
Recipe Courtesy of Brenda Darr
Total time: 1 hour, 10 minutes
Servings: 8
Difficulty Level: Easy
1/4 cup softened butter
1 cup sugar
2 eggs
3/4 cup light corn syrup
1/4 tsp. salt
1 tsp vanilla
1/2 cup chopped walnuts
1/2 cup chocolate chips
2 Tbsp. Kentucky bourbon
1 pie shell
Preheat oven to 375 degrees. Cream together butter and sugar. Add eggs, light corn syrup, salt , vanilla, wal-
nuts, chocolate chips and bourbon. Mix well. Pour into 8 inch pie shell. Bake 40-45 minutes.Homemade Kahlua
Recipe Courtesy of Janis Harvey
Total time: 30 minutes. Will need to age 4-6 weeks
Servings: 3
Difficulty Level: Average
2 1/2 cups of strong, freshly brewed coffee
4 cups of sugar granulated or light brown sugar depending on your taste
2 1/4 cups of good quality Vodka
1 vanilla bean cut into thirds
Brew a pot of strong, good quality coffee.. Once brewed and while the coffee is still hot proceed with com-
bining the ingredients. Once the coffee has finished brewing, pour it into a large bowl. Then add in 4 cups of
sugar (granulated or light brown) and mix until the sugar is dissolved. If you want a thicker Liqueur you can
do think step in a sauce pan with low heat until mixture thickens slightly-but it works just as well to simply
mix it in the bowl while the coffee is hot! Add the vodka after the coffee mixture has cooled to room temper-
ature. Once the sugar is dissolved and the coffee isn't warm anymore, add vodka, stirring to combine. Pour
the mixture into the three twelve oz bottles. Cut a vanilla bean into thirds and add a piece to each bottle.
Make sure your bottle has a tight fitting cap. Store in a cool dry place for 4 to 6 weeks. The vanilla needs this
much time to infuse and for the flavors to settle into the coffee. Once the time is up, strain it and rebottle. Be
sure to label your bottles and dateYou can also read
