Baked French Toast
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Steve Pacer
Soft Cut-Out Sugar Cookies
Challah
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June 15, 2020
July 21, 2020
At Husch Blackwell, we believe results are built on nurtured relationships. This holiday season, we’re giving our clients, alumni and friends the opportunity to get to know us better through the food that fuels us. Attorneys and business professionals from across our national footprint have come together to share with you the recipes that mean the most to them. We hope that in preparing these dishes, you learn a little bit more about our team of genuinely caring people who work hard to make business easier. Happy Holidays from Husch Blackwell!
Senior Manager, Internal Communications The Link Virtual Office Boston, MA
Maddy Quoss
Client Experience Strategist The Link Virtual Office Chicago, IL
Client Experience Strategist St. Louis, MO
Senior Manager Internal Communications Boston, MA
Soft Cut Out Sugar Cookies
Name
Title
Melissa Baris
Partner St. Louis, MO
Bruce Arnold
Partner Milwaukee, WI
New England Clam Chowder
Partner Springfield, MO
Michael Cosby
Grandma Edie’s Mac-N-Cheese
Bola Adeniran
Iyan & Efo Riro
Associate St. Louis, MO
Cara Eichenberger
Regional Office Administrator Springfield, MO
orange cookies
Madeline Leonard Phifer
Associate Chattanooga, TN
chocolate chip cookies
Caramel Cinnamon Rolls
Hover over the photos of our team to reveal their recipes.
Mycal J. Dédé
Associate Austin, TX
Oatmeal Chocolate Chip Cookies
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Katie Little
Kristin Dalmy
Client Development Technology Administrator The Link Virtual Office
Boiled Lobster
Tami Arter
Regional Office Administrator Denver, CO
White Bean Chicken Chili
Kathy Moore
Receptionist Omaha, NE
White Chicken Chili
Kyndall Merry
Client Development Specialist Springfield, MO
Shepherd's Pie
AJ Weissler
Partner The Link Virtual Office St. Louis, MO
Baked Chicken Breasts Supreme
Nithya Nagarajan
Partner Washington, DC
Mom’s Vegetable Pullau
Rick Norris
Partner The Link Virtual Office Los Angeles, CA
Grandma Ida’s Christmas Eve Potato Casserole
Sophia George
Associate Houston, TX
southern style macaroni and cheese
Miguel Suazo
Senior Counsel The Link Virtual Office Austin, TX
Posole
Nick Stepp
Partner Houston, TX
Chocolate Bar Cake
Robert Kennedy
Paralegal The Link Virtual Office Los Angeles, CA
Easy and Delicious Banana Bread
Andre Khan
Director of Diversity, Equity & Inclusion The Link Virtual Office St. Louis, MO
PEACH PIE
Senior Counsel The Link Virtual Office Oakland, CA
Kim Chew
Oatmeal Lace Cookies
Will Nulton
Associate Kansas City, MO
Spicy Braised Beef Short Ribs Over Parmesan Polenta
Place the rolled oats in a food processor or blender and pulse until fine. In a small mixing bowl, add the ground oats, flour, baking soda, baking powder, salt and cinnamon. Stir or whisk to combine.
Directions:
“I wanted a go-to chocolate chip cookie recipe because my family doesn’t have one. After trying 4 or 5 recipes, this one is my favorite. I keep frozen cookie dough balls in
½ cup rolled oats 2¼ cups all-purpose flour 1½ tsp. baking soda 1 tsp. baking powder ½ tsp. salt ¼ tsp. ground cinnamon 1 cup butter (two sticks), softened
Ingredients:
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In a medium-sized mixing bowl fitted with a paddle attachment, add softened butter and both sugars. On medium-high speed, cream together for 2 - 3 minutes or until light and fluffy. Add vanilla extract and eggs and mix until smooth. Scrape down the sides of the bowl and mix once more to combine. Add the dry ingredients to the wet ingredients and stir with a spatula, being careful not to over-mix. Stir in chocolate chips and mix until just combined.
Using a large ice cream scoop, scoop cookie dough onto a baking sheet lined with parchment paper. You are going to freeze this whole baking sheet with the dough so you can place the scoops close together or even touching. Cover with plastic wrap and place the baking sheet with the scoops of dough in the freezer for 2-3 hours or overnight. Place in a gallon-sized freezer bag and freeze up to 3 months. When ready to bake, preheat the oven to 350°F and line a new baking sheet with parchment paper. Place the frozen dough balls 2 inches apart on the baking sheet, sprinkle with course sea salt and bake for 12-14 minutes. They should be golden brown around the edges but still soft in the middle. Place cookies on a cooling rack and enjoy with a cold glass of milk!
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¾ cup packed light brown sugar ¾ cup granulated sugar 2 tsp. pure vanilla extract 2 large eggs 3 cups chocolate chips (I mix semi-sweet, dark chocolate, and milk chocolate chips)
my freezer a lot (especially during the holiday season) so I can give fresh cookies to people as a treat in a jiffy! My husband requests these often.”
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Posole 1-2 lbs. frozen or dried posole (hominy) 1-1½ lbs. pork or chicken, cubed 4 cups chicken broth 4 cups water 4 cloves minced garlic, or to taste ½-¾ cup Red Chili Sauce (recipe below) Optional toppings: lime, cilantro, diced onion, avocado Red Chile Sauce 20-25 dried red chile pods or ½ lb. of dried red chile powder 4 cups water or chicken stock 2 tbsp. vegetable oil Garlic to taste Salt to taste
“Our favorite holiday dish is posole, which some people call 'popcorn soup,' with New Mexico red chile.
Combine desired amount of Red Chile Sauce, posole/hominy, chicken broth, water, and cubed pork or chicken in slow cooker. Cook on low for 6-8 hours. Season with garlic and salt to taste. Serve with desired toppings, such as lime, cilantro, diced onion, avocado.
Posole “Popcorn Soup”
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Senior Counsel The Link Virtual Office Austin , TX
This recipe is super easy once you’ve made it a couple of times and know how you like to season it to taste - because the ingredients are simple. My family usually makes this for gatherings. That way, people can serve throughout the day and hang out.”
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Prepare Red Chile Sauce:
Heat a sauce pan over medium low heat and add 2 tbsp. vegetable oil. Add red chile and stir until aromatic. Add 4 cups of water or chicken broth slowly while whisking. Add garlic and salt to taste. Simmer for 15-20 minutes, adding cornstarch or flour sparingly as needed to thicken.
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1¼ cup warm water 1 package fast-rising yeast ½ cup sugar 4 eggs, beaten ½ cup vegetable oil 1 tbsp. honey 6 cups bread flour 1 tsp. salt
"Since I was young, my family has made different variations of baked French toast for holiday mornings. It's easy, comforting, and allows for everyone to eat at the same time (which is often a challenge with large families). You can dress it up with berries and cream, stick with the original butter and maple syrup, or add spiced apples, bananas, pears, or pecans. Infinite possibilities"
Mix yeast, water and sugar together. Add eggs, oil and honey. Stir again. Add flour and salt, and mix. Before you knead the dough, preheat oven to 200°F. Turn off the oven as soon as it reaches 200°F (the point here is to create a slightly warm background where the dough will rise). Knead the dough for 8 minutes. You can knead by hand or use the dough hook on an electric mixer. Coat a bowl with vegetable oil. Place dough in bowl, then flip so there’s oil on both sides. Cover the bowl with a damp cloth or plastic wrap. Make sure oven is off (it will just be slightly warm). Let the dough rise in the oven for 1½ to 2 hours, until it has doubled in size. Punch down the dough, and place on lightly flowered surface. Divide dough into 2 pieces (each piece will make a loaf). Divide each piece into 3 or 4 sections, roll each section into long ropes and braid into challah loaf. Place loaves on baking sheet. Let challah loaves rise another hour in the oven (with oven off). If desired, brush the loaves with egg wash, and if you like you can sprinkle with poppy or sesame seeds. Bake in 350°F oven for 25-30 minutes. Check challah while cooking, and if the top starts to brown you can cover with aluminum foil. Enjoy!
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3 bottles (8 oz. each) clam juice 1 lb. russet potatoes, peeled, cut into ½-inch pieces 2 tbsp. (¼ stick) salted butter 3 slices bacon, finely chopped 2 cups chopped onions 1¼ cups chopped celery with leaves (about 2 large stalks) 2 garlic cloves, chopped 1 bay leaf ⅓ cup all-purpose flour 4 cans (6¼ oz. each) clams (two cans chopped clams, two cans diced clams), drained, juices reserved 1¼ cups half and half 1 tsp. hot pepper sauce (Frank’s)
"There's nothing like a bowl of New England clam chowder with oyster crackers on a cold Wisconsin winter day. This recipe, adapted from an America's Test Kitchen original, is an Arnold family favorite."
Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat. Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper. Can be prepared 2 days ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.
Blend the bell peppers, scotch bonnets and small onion. Preheat the palm oil - I like it hot but not bleached. Add the diced medium onion and stir-fry till golden brown. Add the blended peppers and fry until the sauce thickens up. It takes about 15 minutes, and you need to stir constantly to prevent burning.
"Iyan (pounded yam) and Efo Riro (stirred leafy vegetable) is a popular swallow duo in the Nigerian community that is traditionally eaten with your hands. Traditionally, the Iyan is pounded with a
3 large red bell peppers 2 scotch bonnets 1 small onion ¼ cup palm oil 2 tbsp. crayfish, blended 2 tbsp. locust bean 1 bouillon cube
Iyan (pounded yam) & Efo Riro (stirred leafy vegetable)
Add the meat, stockfish, and dried prawns and add some water or stock to thin out the sauce, then cover it up again and allow it to come to a simmer. Finally, add the spinach and mix well. Then leave it to cook uncovered for about 2 to 5 minutes. Adjust the seasoning if necessary.
1½ lb. spinach, blanched ½ cup stockfish (about 2 handfuls shredded) 1 handful prawns, dried 1 medium onion, diced 1 lb. beef (mixture of beef, tripe and cow skin) Salt to taste
mortar and a pestle and it takes incredible strength to get it smooth and soft. Both Iyan and Efo Riro, separately can be used to make a variety of Nigerian food pairs in their own right but few beat this duo. Moreover, it is not uncommon growing up to eat this dish communally with your parents or with your spouse. I hope this recipe brings you as much joy and community as it has mine. Bon appétit! Or as they say in Yoruba, ìgbádùn!
Whisk the dry ingredients (flour, baking powder and salt) together in a medium bowl. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together until completely smooth and creamy. Add the egg, vanilla and almond extract and beat until combined.
"Over the last few years, I have perfected my cut-out cookie recipe and it has been assumed I will be bringing cookies to every celebration
2¼ cups all-purpose flour ½ tsp. baking powder ¼ tsp. salt ¾ cup (1½ sticks) unsalted butter, softened to room temperature ¾ cup granulated sugar 1 large egg, at room temperature 2 tsp. pure vanilla extract ½ tsp. almond extract
Add the dry ingredients to the wet ingredients and mix on low until combined. If dough is too wet, place in refrigerator for at least a half-hour to chill. Once workable, divide the dough into 2 parts. With a lightly floured rolling pin, roll the dough out to about ¼-inch thickness on parchment paper or a silicone mat. Use more flour if the dough seems too sticky.
Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top to prevent sticking. Place the second rolled-out dough on top. Cover with aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days. Once chilled, preheat oven to 350°F. Line 2-3 large baking sheets with parchment paper or silicone baking mats. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with second piece of dough. Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating. Decorate the cooled cookies with royal icing.
and holiday. This has surprised no one; my mom used to run a home bakery and both of my grandmothers cooked plenty of Christmas cookies every year. I like to think I'm carrying on our tradition by making tasty treats everyone can grab and enjoy!"
Senior Manager Internal Communications The Link Virtual Office Boston, MA
1 cup butter 2¼ cups light brown sugar, packed 2¼ cups rolled oats 3 tbsp. all-purpose flour 1 tsp. salt 1 large egg, lightly beaten 1 tsp. vanilla
Preheat oven to 375º F. Line baking sheets with parchment paper or silicon baking mats. Set aside. Heat butter and brown sugar in a 2 qt. saucepan over medium heat, stirring frequently with a wooden or silicon spoon, until butter has melted and mixture is smooth. Stir in oats, flour, salt, egg and vanilla. Drop cookie batter by the teaspoon onto prepared baking sheets, leaving at least 2 inches between each cookie to allow them to spread.
“This is the only kind of cookie my mom would make on holidays and for special occasions. She would usually make them when we were at school, so we would never know
Bake for 5 - 7 minutes, watching closely to prevent them from over-baking. The lace cookies should be golden brown. Allow to cool on the cookie sheet for 30 seconds and remove onto racks to cool completely.
when they were available because she would put them into the cookie tins on the counter - which were usually empty because we would clean them out as soon as we knew there were cookies in there!”
¼ cup butter ¼ cup flour 3 cups whole milk 1 cup heavy cream 3 cups of medium sharp cheddar cheese, shredded 3 cups of Gruyere cheese, shredded ½ tsp. black pepper ½ tsp. granulated garlic ¼ tsp. paprika 1 cup cornflakes 1½ tbsp. butter, melted 1 lb. dry pasta
"The first time I remember making this dish with my grandma, I was 6 or 7 years old, and we made it for a family dinner that our parish priest was coming to. We mixed
Preheat oven to 350°F and grease 3 qt. casserole dish. Bring a large pot of heavily salted water to a boil (Grandma always said, “it should taste like the ocean”). When water is at a rolling boil, add pasta and cook until al dente. When al dente, drain and return to the large pot. While pasta is cooking, shred each type of cheese; once shredded, mix the two cheeses together, then divide mixed cheese into four 1½ cup portions. In a large saucepan, melt the butter over medium heat (Grandma said, “NEVER cook a sauce at a temperature more than medium; be patient”). Add the flour and whisk to incorporate. Cook butter/flour mixture for approximately 1 minute, whisking so that no color develops (this is a blonde, not a brown roux). After one minute of whisking, slowly pour in 2 cups of milk, whisking continuously to combine, until smooth. Add the remaining milk and cream and whisk until smooth sauce forms. Continue to cook for 2 - 3 minutes, frequently whisking, until sauce thickens. Remove from heat and fold in 1½ cups of the cheese mixture, along with spices. Stir until cheese is melted. Once combined, fold in another 1½ cups of mixed cheese and stir until smooth. Pour the cheese sauce over the drained pasta, stirring gently to coat the pasta. Transfer half of the pasta mixture to the prepared baking dish. Sprinkle with 1½ cups of the mixed cheese. Add the remaining half of the pasta mixture on top of the first layer in the baking dish. Top with remaining mixed cheese. Bake the dish for 10 minutes, until cheese bubbles.
While baking, crush (DO NOT pulverize) the cornflakes and combine with 1½ tbsp. melted butter. Once bubbly, remove the macaroni and cheese from the oven. Top with the cornflakes and butter mixture, and place back in the oven to continue baking until golden brown (roughly ten more minutes). If not browned, you may put it under a broiler for a few minutes, but watch carefully, so that it does not burn.
everything together, put it in the oven, and then watched through the oven window, each of us taking turns naming imaginary images we saw coming to life in the melting and bubbling cheese: lions, elephants, aliens from outer space. Over the years, I’ve continued making this recipe for our family dinners, each time recalling that first magical time my Grandma Edie let me help".
Remove from oven and let cool for 5 minutes. Serve as a side dish or mix in a protein to make it a meal.
Dough 1 tbsp. yeast ½ cup water ½ cup milk ¼ cup white sugar ½ cup melted butter 1 tsp. salt 1 egg 3¾ cup flour Filling ½ cup softened butter ¾ cup white sugar 2 tbsp. ground cinnamon Caramel ½ cup butter 1 cup maple syrup ½ cup brown sugar
Mix ½ cup water and ½ cup milk together and microwave for about 1 minute or until the mixture reaches 100-110°F. Once between 100-110°F, place the water/milk mixture in a large cup and add in ¼ cup sugar and 1 tbsp. yeast. Stir together briefly and allow to rise for 10 minutes. Mix together ⅓ cup of melted butter, 1 tsp. salt, 1 egg, and 3¾ cup flour. Add the proofed yeast mixture. Blend together and knead for 8 minutes. Once kneaded, place the dough ball in a greased bowl and allow to rise for 1 - 1½ hours.
“There are plenty of things I look forward to around the holidays: pulling back the curtains to see if it has snowed, spending time with my family and friends, and my Celebration Cinnamon Rolls. Eaten warm for breakfast or as an afternoon snack, they never disappoint.”
For the cinnamon filling, mix together ½ cup softened butter, ¾ cup white sugar, and 2 tbsp. cinnamon and set aside. The filling should be a paste-like consistency - don’t over-melt the butter. Once proofed, punch down the dough. Roll the dough out on a floured surface to 15 x 9 inch rectangle. Spread on the cinnamon filling paste. Roll up the dough tightly. Once rolled, cut the dough into 9 equal slices for jumbo rolls or 12 equal slices for medium rolls. Allow the roll slices to rise for 45 minutes. In the last 15 minutes of your roll slice proofing, preheat your oven to 350°F, grease a 9 x 13 inch glass pan, and make the caramel. For the caramel, add ½ cup butter, 1 cup maple syrup, and ½ cup brown sugar to a saucepan and place over medium heat, stirring constantly. Allow the mixture to develop a rolling boil, about 3-4 minutes. The caramel should be smooth, and the brown sugar should be dissolved. Once complete, pour the hot caramel in the bottom of your prepared glass pan. Place the proofed roll slices close together in the pan on top of the caramel. Bake for 45 minutes until golden brown. Once the rolls are out of the oven, allow to cool for 5 minutes. Once cooled, flip the glass pan over onto a cookie sheet.
1 cup (2 sticks) butter, softened to room temperature 1 cup dark brown sugar 1 cup white sugar 2 large eggs 1 tsp. vanilla ½ tsp. espresso powder (optional) 1 tsp. baking soda 1 tsp. baking powder 2 cups all-purpose flour 2¾ cups old-fashioned rolled oats 2 cups milk chocolate chips
“I got into baking during the pandemic and enjoy making new recipes. These cookies are great if you’re looking for a simple recipe with a lot of flavor, or for those looking to add some different texture to an ordinary chocolate chip cookie recipe.”
Preheat your oven to 350°F. In large mixing bowl, combine the dry ingredients: flour, oats, baking power and baking soda. Make sure all dry ingredients are fully combined. In separate bowl, combine butter, sugar, vanilla and expresso powder. Mix together
Mycal Dédé
with gradually increasing speed. This is very important: mix together at least for 6 minutes. Once fully combined, light, and fluffy, add in eggs one at a time and beat slowly until mixed in. Do not overbeat. Combine wet and dry ingredients together. I prefer to mix-in dry ingredients in ½ cup increments. Once fully mixed together, fold in chocolate chips. You may need to use less or more chocolate chips depending on size and preference. Form into medium sized balls, and place onto baking tray lined with parchment or silpat. Cook for 10-12 minutes. Allow to rest on cooling tray and enjoy! Note: This is a fairly large batch and can be split in half or dough can be saved in refrigerator for up to a week.
32 oz. Yukon gold potatoes ¼ oz. thyme 14 oz. crushed tomatoes 1 cup white cheddar cheese 1 medium yellow onion 20 oz. ground beef 3 stalks of celery 4 tbsp. sour cream 2 tbsp. flour 3 large carrots 2 tsp. garlic powder 4 tbsp. of beef stock concentrate OR 2 beef bouillon cubes dissolved in 4 tbsp of warm water 1 tbsp. cooking oil 3 tbsp. butter Pepper and kosher salt to taste
“An easy, hearty meal for the cold winter weather! This recipe is a long-time family favorite that we often make throughout the cooler months.”
Heat broiler to high. Wash and dry produce. Dice potatoes into ½-inch pieces. Strip thyme leaves from stems; roughly chop leaves. Trim, peel, and slice carrot lengthwise into ¼-inch thick half-moons. Finely dice celery and onion.
Place potatoes in a medium pot with salted water. Bring to a boil and cook until tender (15-20 mins). Once tender, drain and return potatoes to pot. Mash potatoes with sour cream, 1 tsp. of chopped thyme, and 3 tbsp. butter until smooth and creamy. Season generously with salt and pepper. Keep covered until ready to serve. While potatoes cook, heat a drizzle of oil in a large ovenproof pan. Add carrot, season with salt and pepper. Cook until slightly softened (2-4 mins). Add celery, onion, and another large drizzle of oil, season with salt and pepper. Cook until veggies are tender (5-7 mins). Stir in garlic powder and 2 tsp. chopped thyme, cook until fragrant. Add beef to pan with veggies and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through. Stir in flour and cook until combined. Add crushed tomatoes and ¾ cup water into pan with beef mixture. Stir in stock concentrates and bring to a boil. Cook until mixture is thick (1-2 mins). Turn off heat and taste, season to taste with salt and pepper. Top beef filling with an even layer of mashed potatoes. Sprinkle with cheddar cheese. Broil until browned (3-4 mins). Serve directly from pan.
1 box Swiss chocolate cake mix 1 small box vanilla instant pudding 3 eggs 1 cup oil 1½ cups whole milk 8 oz. cream cheese 2 cups heavy whipping cream ¾ cup granulated sugar, divided 1 cup confectioners sugar 2 bittersweet or semisweet chocolate bars (4-oz. each)
“This simple cake is a family favorite. It is requested at many birthdays and holiday celebrations. Its simplicity makes it ideal for kids to help create it.”
Preheat oven to 350°F. Remove cream cheese from fridge. Grease and flour three 8-inch round cake pans. Mix cake mix, pudding mix, eggs, oil, and milk until combined, then beat for 2 minutes. Pour evenly into cake pans and bake for 30 minutes or until a cake tester has only dry crumbs on it. For frosting, chop up the chocolate bars into mini-chocolate-chip-size. Whip cream cheese with ¼ cup granulated sugar.
In a separate bowl, whip cream until thickened, then add ½ tsp. vanilla. Slowly add the remaining ¼ cup of granulated sugar. Whip just until the stiff-peak stage. Mix ⅓ of the whipped cream into the cream cheese, then gently mix in the remaining cream. Fold in the chocolate bits. Frost cake when fully cooled. Store chilled for 2-3 days but allow to come to room temperature for serving.
Pie Dough (from scratch) 2½ cups all-purpose flour 12 tbsp. unsalted butter, cold (cut into ½-inch cubes) 1 tsp. salt 1 egg yolk, beaten 1 tsp. cider vinegar ¼ cup water 1 egg white, beaten Pinch granulated sugar Filling 6 or 7 ripe peaches, peeled and sliced (about 5 cups) 2 tbsp. lemon juice 1 cup granulated sugar ¼ cup all-purpose flour Pinch of ground nutmeg
"Baking during the holidays reminds me of my childhood. There are no problems too large that pie can’t fix. Keep calm and eat pie."
Make the pie dough. Using your fingertips or the pulse function of a food processor, blend together the flour, butter and salt until the mixture resembles a coarse meal. There should be pebbles of butter throughout the mixture. Add egg yolk and vinegar to ¼ cup ice water, and stir to combine. Drizzle 4 tbsp. of this mixture over the dough, and gently stir or pulse to combine. Gather a golf-ball-size bit of dough, and squeeze to combine. If it does not hold together, add a little more of the liquid, and stir or pulse, then check again. Repeat as necessary.
Turn the dough out onto a lightly floured surface, and gather together into a rough ball. Divide the ball in half with a knife or a pastry scraper, then divide each portion in half again, and again, to create 8 portions. Using the heel of your hand, flatten each portion of dough once or twice to expand the pebbles of butter, then gather the dough together again in one ball. Divide this ball in half. Flatten each ball into a 5- or 6-inch disc, one slightly larger than the other. Wrap the discs in plastic wrap, and place in the refrigerator for at least 60 minutes. Preheat oven to 425°F. Make the pie filling: Combine sliced peaches, lemon juice, sugar and flour in a large bowl, and gently mix to combine. Set aside. Take the larger of the pastry discs out of the refrigerator, roll it out on a lightly floured surface and place in a 9-inch pie plate. Add the peaches. Sprinkle them with the ground nutmeg. Roll out second disc of pastry. Place on top of filling. Wet edges of the bottom pastry disc with some cold water. Trim pastry, pinch bottom and top edges together and cut a few slits to allow steam to escape from the pie. Brush the egg white on the top, particularly around the edges, and sprinkle with a pinch of granulated sugar. Bake the pie for 15 minutes, then reduce heat to 375°F. Cook until peaches bubble and pastry is golden, approximately 45 minutes to an hour.
Makes 6 - 8 servings
1 pkg. (2 lbs.) frozen hash browns 1 cup butter or margarine, melted 1 pt. dairy cream 1 can (10½ oz.) condensed cream of chicken soup ½ cup chopped onion 2 cups shredded cheddar cheese 1 tsp. salt ½ tsp. pepper 2 cups cornflake crumbs
"We call this Grandma Ida’s Christmas Eve Potato Casserole. It turns out every grandma has the same exact recipe, but this our grandma’s."
Partner The Link Virtual Office Los Angeles
Combine potatoes and ½ cup melted butter in large bowl. Stir in sour cream, soup, onion, cheese, salt and pepper. Transfer mixture to greased 12 x 9 x 2 inch baking dish. Combine cornflake crumbs and remaining melted butter, sprinkle over potato mixture. Cover with foil and bake at 350°F for 20 minutes. Uncover and bake for 20 more minutes.
2 lbs. of rotisserie chicken or cooked chicken chopped 3 cans (27 oz. each) of mild fire-roasted green chilis (could also use 3-4 freshly roasted chilis) 2 roasted poblano peppers skinned, deseeded, and chopped (can roast on a gas stove, broiler, or grill) 1 medium white onion, finely chopped 1 - 2 cans (14½ oz. each) of chicken broth 2 tsp. cumin 4 tsp. Spice Hunter chipotle cinnamon 1 tsp. salt 1 tsp. white pepper 3 cans (15½ oz. each) of Bush’s white chili beans 1 can (15½ oz.) of Bush’s cannellini beans 3 tsp. minced garlic 1 tbsp. extra virgin olive oil
“I first had white chicken chili about ten years ago and fell in love with it. I taught myself how to make it and have been tweaking the recipe for my family ever since. This version of my base recipe is the best, and it is because of the Chipotle Cinnamon spice. IT IS DELICIOUS and is fantastic in salsa too.”
In a stock pot, sauté oil, garlic, onions, chilis and peppers. Once onions and peppers are tender, add in chicken and spices. Cook for 10 minutes. Pour out half of the cannellini bean liquid and empty the remaining liquid and beans in a bowl. Smash to a thick consistency and set aside. Add chili beans. Add 1 can of chicken broth. Stir. Add smashed cannellini beans. Note: for a thinner chili, add in an additional can of chicken broth.
3 cups cooked pasta 2 tbsp. flour ½ stick butter 1½ cups half and half ½ cup heavy cream Dash of salt Black pepper Garlic powder Onion powder Smoked paprika 2 cups shredded cheese (you can use a variety of cheeses or stick with just cheddar) ¼ cup sour cream Additional shredded cheese for topping Panko bread crumbs
"The best part of living in Texas is the great food. This macaroni and cheese is a hit and my family looks forward to it every time I make it. I know this is a recipe your family will enjoy too. It is warm, comforting, and full of love."
Prepare the noodles. I use elbow macaroni. Preheat the over to 400°F. In the meantime, begin making your roux. In a pot, melt down the butter. Once melted add the flour and stir it for about one minute constantly. You want the roux to turn at least a caramel color to show the flour has cooked.
Add in the half and half and heavy cream slowly and continue to stir occasionally. Once the mixture begins to boil, it should be thicker than before. Once thickened, fold in the cheese, spices, and sour cream with the mixture on low heat. Let the cheese melt down (this will take a few minutes). Once melted down, turn off the heat and add the cooked noodles. Mix well so the noodles are well saturated with the cheese sauce. Move to a baking dish. In a small saucepan, add a small knob of butter with about ¼ cup of panko bread crumbs. Toast the bread crumbs until brown. In the baking dish, top the macaroni and cheese with additional shredded cheese and the toasted bread crumbs. Bake for about 15 minutes or until the cheese on top is brown and bubbly. Enjoy!
2 tbsp. butter or margarine 2 tbsp. oil 6 large chicken breast halves (2½ to 3 lbs.) 1 can (10½ oz.) cream of chicken soup ½ cup light cream (20% fat) ½ cup dry sherry 1 tsp. tarragon leaf 1 tsp. Worcestershire sauce ¼ tsp. chervil, leaves ¼ tsp. garlic powder 1 can (6 oz.) sliced mushrooms, drained
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Heat oven to 350°F. In oven, heat butter and oil in 13½ x 9 x 2 inch baking dish until butter is melted. Place chicken in baking dish, turning to coat with butter. Arrange chicken skin side up; bake uncovered 1 hour. Heat soup, cream and sherry, stirring occasionally. Stir in tarragon leaves, Worcestershire sauce, chervil leaves, garlic powder and mushrooms. Remove chicken from oven; drain fat from dish. Pour soup mixture over chicken. Cover tightly; cook 15 to 20 minutes longer or until fork tender. Suggested: Serve with rice, mashed potatoes, or bread for soaking up the tasty sauce.
A.J. Weissler
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3 tbsp. unsalted butter 1 loaf of brioche bread, sliced 1-inch thick 6 large eggs 2 cups milk of choice 1 cup heavy cream ½ cup brown sugar 1 tsp. cinnamon ½ tsp. vanilla extract ¼ tsp. salt Maple syrup for serving
"Since I was young, my family has made different variations of baked French toast for holiday mornings. It's easy, comforting, and allows for everyone to eat at the same
Butter a medium baking dish (2-2½ qt.) with 1 tbsp. of the unsalted butter. Butter each slice of brioche bread and layer the slices in shingles within the dish. In a large bowl, whisk eggs with milk, cream, sugar, cinnamon, vanilla, and salt until well combined. Pour the mixture evenly over the bread, making sure to coat every slice. Cover the bread with plastic wrap or aluminum foil and refrigerate overnight. The next morning, heat oven to 375°F. Remove covering and bake on the lowest rack until the French toast is golden and no longer runny in the center - about 45 minutes to an hour. (If the top of the French toast starts getting too dark, place a sheet of aluminum foil over the top for the remaining minutes.) When finished, slice and serve with toppings of choice. Enjoy!
time (which is often a challenge with large families). You can dress it up with berries and cream, stick with the original butter and maple syrup, or add spiced apples, bananas, pears, or pecans. Infinite possibilities."
Dry Ingredients 1 cup sugar 1⅔ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt ¼ teaspoon baking powder ½ cup chopped nuts (I prefer pecans, but walnuts are fine too.) Wet Ingredients ⅓ cup unsalted butter, softened 2 eggs 3 to 4 very ripe bananas (I recommend 4) ⅓ cup water
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Heat oven to 350°F. Whisk the dry ingredients together (except for the chopped nuts) in a large bowl for a couple minutes. In a separate bowl, mash the bananas together, add the other wet ingredients, and mix together until well blended. Add the dry ingredients, and mix for a couple minutes until well blended. Add the chopped nuts, and gently mix together. Butter and flour an 8-inch loaf pan. Pour in the completed batter. Bake for 1 hour and 15 minutes, then remove from oven. Let cool for 5 minutes. Gently slide a kitchen knife around the banana bread to loosen, and then remove from pan. Cool completely before slicing.
Vegetables ½ cup fresh peas (or frozen baby petit peas) 1¼ lb. fresh green beans, stemmed and diced 2 carrots, diced 1 green or red bell pepper, diced Onions, chopped fine (if desired) Can use other vegetables, such as snap peas Spices 4-5 cloves ½ of a bay leaf ½ tsp. cumin ½ tsp. fresh crushed ginger ½ tsp. turmeric powder ½ tsp. cayenne pepper powder ¼ tsp. coriander powder ¼ tsp. cumin powder 1 cup Basmati rice (soaked for ½ hour, rinsed and drained on a dry paper towel) 2½ - 3 cups water At least ⅛ - ¼ cup oil Salt to taste Garnish Sliced almonds, toasted in a small amount of oil Crispy sauteed shallots (optional)
“This is a satisfying dish that my mom handed down to me.”
This is a one pot dish so pick a large enough pan for the rice to finish cooking in. Add oil to a thick stock pot; once oil is heated, add all the spices, including the dried spices, and let them bloom for a minute or so. Add the vegetables and sauté until vegetables are softened; season to taste. If using onions, the onions should be sautéd until golden.
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Add the rinsed and drained rice, and sauté with the vegetables for a couple of minutes until the grains turn slightly opaque. Boil water in a separate saucepan or kettle. Add the boiled water to the vegetables. Let it come to a boil on high and then immediately lower the flame to low. Salt to taste and cover. Let simmer for approximately 20-25 minutes until the rice is fully cooked. Garnish with roasted almonds and crispy shallots and serve.
Short Ribs 4 tbsp. olive oil 4 boneless beef short ribs Kosher salt Course ground black pepper 1 tbsp. red pepper flakes (I like it spicy, but adjust as needed) 2 sprigs rosemary 1 onion, diced 1 large carrot, diced 6 cloves garlic, chopped 2 cups red wine (chianti or other dry red) 2 cups water 24 oz. arrabbiata sauce (homemade or store-bought – my favorite is Lidia’s brand) Parmesan Polenta 2 cups whole milk 2 cups water 1 cup cornmeal 1 tsp. salt 1 cup grated parmesan 2 tbsp. butter
Make the Short Ribs
Preheat oven to 325°F. Using a Dutch oven or heavy pot with lid, heat the oil. Generously season the short ribs with salt and pepper, then brown on all sides until golden crisp on all sides (inside will still be raw). Remove the short ribs and transfer to a plate. Cook carrot, onion, rosemary and garlic in the pot until vegetables are softened. Pour in wine, bring to boil, and cook until slightly reduced. Stir in the arrabbiata sauce, 2 cups water, and add short ribs back to the pot. Bring short ribs to a boil in the braising sauce you’ve made, cover with lid, and transfer to oven. Cook until very tender and fat has broken down, about 3½ hours.
Make the Parmesan Polenta
Bring the milk and water to a boil in a saucepan. While whisking, pour the cornmeal in slowly. Stir in salt. Lower heat to bring the pan to a low simmer. Stir frequently until the mixture is creamy. Continue to add milk or water as necessary until you’ve reached the desired consistency. Remove from heat and stir in parmesan and butter.
Serve the beef ribs over the polenta with plenty of the braising sauce.
"As soon as fall rolls around, my wife and I break out this hearty recipe perfect for cold evenings. We often use it for big groups, whether entertaining at our house
or cooking for the whole family at my parents’ for Sunday dinner. From our family to yours, we hope you enjoy!"
1 Orange (Juice & Rind) 1/2 Cup Butter Flavored Shortening 1/2 Cup Margarine 1 1/2 Cup Sugar 1 Cup Sour Milk 4 Cups Flour 2 Eggs 3 tsp. Baking Powder 1 tsp. Baking Soda 1/4 tsp. Salt 1 tsp. Vanilla
“This is a family recipe that originated with my grandmother but became my mom's signature dessert. My fondest memories are of being in the kitchen with my mom. Making orange cookies
Dissolve baking soda into the sour milk Cream shortening and sugar; add eggs Sift flour, salt, baking powder Add sour milk and juice Add vanilla
was my favorite, she made them for every holiday. Mom passed away many years ago, but I continue to bake orange cookies with my daughter for every holiday.”
Drop onto cookie sheets (you can lightly grease them, if at all). Bake at 350°F for 10 - 12 minutes. The icing is 1 orange, juice and rind, butter and powdered sugar mixed to desired consistency.
1 lb. boneless skinless chicken breasts, cut into 1/2-inch cubes 1 medium onion 1 1/2 tsp. garlic powder 1 tbsp. canola oil 2 cans (15 1/2 oz. each) great northern beans, rinsed and drained 1 can (14 1/2 oz.) chicken broth 2 cans (4 oz. each) chopped green chiles 1 tsp. salt 1 tsp. ground cumin 1 tsp. dried oregano 1/2 tsp. pepper 1/4 tsp. cayenne pepper 1 cup sour cream 1/2 cup heavy whipping cream Optional: tortilla chips, shredded cheddar cheese, sliced seeded jalapeno pepper
“My sister-in-law makes the best white chicken chili and she wings the recipe and could not give it to me in any meaningful manner - or maybe she just didn’t want to.
In a large saucepan, sauté the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles and seasonings. Bring to a boil. Reduce heat: simmer, uncovered, for 30 minutes.
If desired, top with tortilla chips, cheese, and jalapenos. For thicker chili, reserve 1 cup of the beans and mash in a bowl, and then stir into the chili. 4 oz. of cubed cream cheese added in the last 10 minutes of cooking will also thicken the chili slightly.
I have searched the internet each time the Omaha office has a chili cookoff for a white chicken chili recipe I thought sounded good. I believe this one is a Taste of Home recipe and it actually won the chili cookoff for me this year!”
4 live lobsters, 1-2 lbs. each 4 quarts boiling water 4 tbsp. salt 2 bay leaves 1 tbsp. dry mustard 1 stick melted butter 1 lemon cut into wedges
"Lobsters are a great delicacy and super easy to prepare. Our family cooks them for New Year’s Eve and during the SIDS Foundation’s Clause for a Cause fundraiser. One of our favorite family traditions is getting all dressed up and wearing silly-looking lobster bibs."
Put large pot with water, salt and seasonings on burner and bring to a boil. Wash lobsters under cold water. As soon as water boils plunge lobsters head first into the pot. Cover, and allow water to reboil. Reduce heat and simmer 1 lb. lobsters for 15 minutes, 2 lb. lobsters for 20 minutes. Remove and place lobsters in sink until cool enough to handle. Place lobster on it's back and cut in half from head to tail. Remove the stomach (in back of the head) and the intestinal vein that runs from the stomach to the tail. Serve with hot melted butter to dip lobster in, lemon to sprinkle on the meat, and claw-crackers to get at the claw meat.
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