Nothing says Christmas quite like a festive and delicious holiday bark. Julia Temple (Class II) swears by this recipe. In 8th grade, she created a company selling this bark for a project! This treat is easy to make (takes under 15 minutes) and is the perfect gift for teachers, friends, or family.
12 oz. chocolate
8 oz. white chocolate
1/2 c. candy canes or peppermint candies
1. Line cookie sheet with foil.
2. Microwave semisweet chocolate in bowl on medium power 1 minute; stir. Keep microwaving at 15-second intervals, stirring, until melted and smooth; set aside. Repeat process with white chocolate.
3. Spread semisweet chocolate on prepared cookie sheet about 1/3-inch thick. Drop tablespoons white chocolate on top. Swirl chocolates together with tip of knife to marble. Sprinkle with crushed candy.
4. Refrigerate 1 hour, or until firm. Peel off foil; break bark into pieces. It will keep for about a month in an airtight container in refrigerator.
This recipe for the perfect holiday cookie is brought to us by leader of cooking club Ali Castro (Class II), so it has to be good. Follow this easy recipe for Snickerdoodle cookies for even better than the ones Flik makes!
1 cup butter softened
1 1/2 cups sugar
1 tsp vanilla
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
3 tbsp sugar
1 tbsp cinnamon
Mix together flour, cream of tartar, baking soda, and salt together. Set aside.
Cream together sugar and butter. Add eggs and vanilla and blend well.
Add dry ingredients to wet ingredients and mix well.
Shape dough into 1 inch balls and roll in the cinnamon-sugar mixture.
Place 2 inches apart on ungreased cookie sheet.
Bake for 8-10 minutes at 350 degrees. (Makes about 3-4 dozen cookies)
Cranberry Crumb Bars with Mulling Spices
Gia Batty found this fun holiday recipe from one of her favorite food bloggers, Deb Perelman, who wrote The Smitten Kitchen Cookbook. These are a fun twist on traditional fruit bars with holiday spices and fresh cranberries — a Massachusetts staple.
Ingredients for the crumb:
16 tablespoons (225 grams/2 sticks) unsalted butter, chilled, plus more at room temperature for the pan
3 cups (375 grams) all-purpose flour
1 cup (200 grams) sugar
1/2 teaspoon table salt
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1 large egg
Ingredients for the filling:
1/2 teaspoon freshly grated orange zest
1 1/2 tablespoons orange juice
3 cups 340 grams or 12-ounce bag fresh cranberries
1/2 cup 100 grams sugar
1 tablespoon cornstarch
Preheat your oven to 375°F. Line the bottom of a 9x13 inch baking pan with parchment paper, and butter the sides and the parchment. In a large, widish bowl, whisk together the flour, sugar, salt, baking powder, cinnamon, nutmeg, cloves, and allspice. With a pastry blender or fork, work the chilled butter and the egg into the flour mixture until the mixture resembles a coarse meal. Pat half the crumb base into the bottom of your prepared pan; it will be thin.
In the bowl of a food processor or blender, briefly pulse the orange zest, orange juice, cranberries, sugar, and cornstarch until the berries are coarsely chopped but not pureed. Spread the filling over the crumb base. Sprinkle the remaining crumbs evenly over the cranberry mixture.
Bake cookies for 30 to 35 minutes, or until lightly brown on top. Cool completely before cutting into squares.
Mark Sheeran found this gem of a recipe from the Trinity United Methodist Church cookbook of Madison, Wisconsin, which he purchased at a yard sale. Just ask any of the girls on the cross country team - these make a delicious gluten free snack!
¾ cup of butter (softened)
1 cup brown sugar
1 ½ cup flour
1 tsp. Salt
½ tsp baking soda
1 ½ cup oatmeal
Mix all together and spread in an 8x8 inch baking pan, leaving some of the mixture to the side
Then, spread 10 ounces of raspberry jam on top and crumble the remaining mixture over the top.
Bake at 375° for 20-25 minutes.
Eat and soar to another planet!
Chocolate Chip Cookies
Victoria Seelen brings us her classic recipe for everyone’s favorite cookie. Nothing is better on a cold, winter night than a warm chocolate chip cookie!
2 sticks unsalted butter (room temperature)
3/4 cup light brown sugar
3/4 regular sugar
2 tsp vanilla
1 3/4 cup flour
1/2 cup organic shredded coconut
1 tsp baking soda
1/2 tsp kosher salt
Preheat oven at 375°F.
Mix butter and sugars together until smooth and creamy. Then add the eggs and vanilla.
After sifting together dry ingredients first, add flour, coconut, baking soda, and kosher salt.
Shape cookies with a tablespoon, dropping each onto a buttered baking sheet.
Bake for approximately 12 minutes or until done.
Orange Sweet Rolls
These zesty orange rolls are a perfect Christmas morning treat, enjoyed by Noah Gies (Class I).
Ingredients for the filling:
1/2 cup (1 stick) unsalted butter, softened
1/2 cup sugar
1 tablespoon finely grated orange zest
1/8 teaspoon kosher salt
Pinch of ground cardamom (optional)
Ingredients for the rolls:
1 (1/4-ounce) envelope active dry yeast (about 2 1/4 teaspoons)
2 tablespoons sugar, divided
1 egg yolk, lightly beaten, room temperature
1/3 cup fresh orange juice
2 tablespoons melted coconut oil, cooled, or vegetable shortening
1/2 teaspoon kosher salt
1 2/3 cup all-purpose flour, plus more for surface
Nonstick vegetable oil spray
Using an electric mixer on medium-high speed, beat butter, sugar, orange zest, salt, and cardamom in a large bowl until fluffy to make the filling.
To make the rolls, pour 3 tbsp. warm water (105°F–115°F) into a small bowl. Add yeast and 1 Tbsp. sugar and whisk to combine. Let sit until foamy, about 10 minutes.
Using electric mixer on medium-high speed, beat egg yolk, orange juice, oil, salt, and remaining 1 Tbsp. sugar in a large bowl. Add 1 2/3 cups flour and yeast mixture. Beat until dough just comes together. Turn out dough onto a lightly floured surface. Knead several times with floured hands until smooth, about 5 minutes (dough will be sticky).
Spray a clean large bowl with nonstick spray. Place dough in bowl and turn to coat. Cover with a towel and let sit in a warm place until doubled in size, about 45 minutes.
Spray muffin tin with nonstick spray. Roll dough on a well floured surface to an 1/8"-thick rectangle about 17x14". Spread filling over dough, leaving a 1/2" border on all sides. Starting on 1 long side, roll dough into a tight cylinder. Cut into 12 equal pieces (if it's difficult to cut, chill 15 minutes). Transfer cut side up to prepared muffin tin. Cover with a towel and let sit in a warm, draft-free place until risen, 30 minutes, or chill overnight. If chilling, let sit at room temperature 2 hours to rise before baking.
Preheat oven to 350°F. Bake rolls, rotating pans halfway through, until lightly browned on top, 15–18 minutes. Let cool in pan 5 minutes, then invert onto a platter to serve.
Russian Holiday Meatballs
Toby Urell (Class II) often enjoys this savory winter meal with his brother. Can be eaten alone or served with pasta!
Ground beef (amount depends on how many meatballs being made)
1 sweet onion
Put a pan on low heat and put a drizzle of oil on it.
Mince the onion.
Put the onion in the pan and stir a couple of times a minute until golden brown.
In a large bowl, use your hands to combine the pork, beef, and egg. Add about a tablespoon of salt.
After it’s thoroughly incorporated, add in about a quarter cup of breadcrumbs and mix. Repeat 2 or 3 more times.
Add a half cup of water to the meat and mix
Once the onions are finished, pour into the meat mixture and mix with a spoon or spatula until it is cool enough to touch, at which point, continue mixing with hands.
Pour some more oil into the pan and put on medium heat.
To make the meatball, take about a tablespoon and a half of meat, and roll into sphere. Then, flatten that sphere into about ⅜ of an inch thick, and use your fingers to shape the circle into an oval. Place on the pan and repeat.
Let cook for about 5 minutes, or until the bottom of the meatball is dark brown, with about halfway up the sides turning gray. Then flip and wait until the same happens to the other side.
By Meredith McBride, Staff Writer, December 2018