From Our Homes to Yours… Our Top Holiday Recipes
Each member of our office took the time to share one of their favorite recipes to share with you this holiday season. We hope you enjoy!
Abigail’s Hot Chocolate Recipe
1 Packet of Swiss Miss mix
½ hot water
½ cold milk
Empty Cocoa Mix into Cup
Add hot water
Add cold milk
Add as much whipped cream as desired
Raj’s Christmas Cheer
1.5 Shots of Brandy
1 cup of Classic Eggnog
Splash of Milk
1 tablespoon vanilla
1 teaspoon of cinnamon
Nutmeg for garnish
Add all ingredients, except nutmeg, into cocktail shaker
Garnish with Nutmeg
Cue up: DIE HARD
Serve and enjoy your drink and the Greatest Christmas Movie Ever!
Ela’s Pressure Cooker New York Cheesecake Recipe
1 Cup graham cracker crumbles
2 tbls. butter
1 tbls. Brown sugar
2 8oz cream cheese packets
½ cups granulated sugar
1 tbls. flour
¼ cup heavy cream
1 teaspoon vanilla
½ cup sour cream
2 tbls. Powdered sugar
1 teaspoon vanilla
Prepare a 7-inch springform pan by coating it with nonstick cooking spray. Line with parchment paper, if desired.
In a small bowl, combine the graham cracker crumbs and butter. Spread evenly in the bottom and no more than 1-inch up the side of the pan. Place in the freezer for 10 minutes.
In a large bowl, mix cream cheese and sugar at medium-low speed until smooth. Mix in vanilla and add eggs one at a time just until blended. Don’t over mix!
Pour batter into the springform pan on top of the crust. Tap the filled pan gently on the counter to bring air bubbles to the surface and pop with a fork or a toothpick.
Pour 1 cup of water into the pressure cooking pot, and place a trivet in the bottom. Center the filled pan on a sling and carefully lower it into the cooking pot. Fold the sling down so that it doesn’t interfere with closing the lid.
Lock the lid in place. Select High Pressure and 25 minutes cook time. When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
Check the cheesecake to see if the middle is set with an instant read thermometer, between 140 to 150°F., or using the jiggle test. If the cheesecake isn’t quite done, return the lid and cook at High Pressure for an additional 5 minutes, followed by a 10-minute natural release.
When the cheesecake is done, use the sling to carefully remove it from the cooking pot. Place on a wire rack to cool.
Use the corner of a paper towel to soak up any water on top of the cheesecake.
When cheesecake is cooled to room temperature, mix the ingredients for the topping, and spread on top. Refrigerate covered for at least 4 hours or overnight.
Refrigerate until ready to serve.
Serve plain or topped with your choice of whipped cream, fresh fruit, berry compote, or a chocolate drizzle.
Madison’s Swedish Fruit Cake Recipe
4 oz. dried figs, finely chopped
4 oz. dried apricots, finely chopped
4 oz. raisins
1⁄2 cup dark rum
1 tbsp. orange zest
1 1⁄2 tsp. lemon zest
12 tbsp. unsalted butter, softened, plus more for greasing
1 3⁄4 cups flour, plus more for pan
1 tsp. baking soda
1 cup superfine sugar
Combine the figs, apricots, raisins, rum, orange zest, and lemon zest in small bowl; cover with plastic wrap and let sit at room temperature for at least 4 hours or as long as overnight.
Heat oven to 350°. Grease the bottom and sides of a 12¼" x 4½" x 2¾" loaf pan with butter and dust all over with flour; tap our excess and set aside.
Whisk together the flour and baking soda in a medium bowl; set aside. Combine butter and sugar in a large bowl and beat with a handheld mixer set to medium speed until the mixture is pale and fluffy, 1–2 minutes. Add the eggs one at a time, beating well after each addition. Add the reserved fruit–rum mixture and the flour mixture and mix on low speed until just combined.
Transfer batter to prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted into the middle of the cake comes out clean, 40–45 minutes. Unmold cake onto a wire rack and let cool completely before slicing.
Samantha’s Chocolate Crinkle Cookies
1 cup unsweetened cocoa powder
2 cups granulated sugar
½ cup butter - room temperature
4 large eggs
2 tsp vanilla extract
½ tsp table salt
2 tsp baking powder
2 cups all-purpose flour
½ cup confectioner's sugar
Combine cocoa, granulated sugar & butter in a mixing bowl & beat together on medium speed. Reduce the speed to low & add the eggs, mixing until just combined.
Mix in vanilla, salt, baking powder & then the flour until well incorporated.
Cover the bowl with plastic wrap & chill in the refrigerator for at least 4 hours.
Preheat the oven to 350 degrees F.
Line several baking sheets with parchment paper.
Roll the dough into 1-inch balls & coat with confectioners’ sugar.
Place on the prepared baking sheet at least 2 inches apart.
Bake for 10 minutes.
Allow the cookies to cool on the sheet for one minute before transferring to a wire rack to cool completely.