Our Favorite Holiday Recipes
From Maureen & Chrissy's Kitchens
Bavarian Apple Torte
Cream butter and sugar. Add vanilla and then flour - mix well. Spread in the bottom and up side of 9" spring form pan.
Combine cream cheese and sugar. Add egg and vanilla - mix well. Spoon over crust. Spoon apple topping over filling. Bake at 450° for 10 minutes. Reduce heat to 450° and continue baking for another 25 minutes.
From Maureen's Kitchen
Ginger Snap Cookies
• 2 cups sifted all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons baking soda
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 3/4 cup shortening
• 1 cup white sugar
• 1 egg
• 1/4 cup dark molasses
• 1/3 cup cinnamon sugar
Preheat oven to 350°. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms.
Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
From Chrissy's Kitchen
BUTTERNUT SQUASH AND CARROT PUREE WITH MAPLE SYRUP
Melt 2 tablespoons butter in a large pot over medium heat. Add onion and saute until tender - about 8 minutes. Stir in 1 additional tablespoon butter. Add carrots and saute until coated with butter - about 1 minute. Add squash and saute until beginning to soften (about 8 minutes). Pour orange juice over vegetables. Cover and simmer until vegetables are soft - about 25 minutes.
Uncover and simmer until all liquid evaporates - 5 minutes. Stir in maple syrup. Cool slightly. Working in batches, puree mixture in food processor until smooth. Season to taste with salt & pepper. Transfer to serving bowl. (Can be made 2 days ahead. Cover and refrigerate. Stir over medium heat to rewarm).
From Maureen's Kitchen