Our Favorite Holiday Recipes

From Maureen & Chrissy's Kitchens

Bavarian Apple Torte

APPLE TOPPING

  • 4 cups apples - peeled, cored, sliced
  • 1/3 Cup Sugar or Honey
  • 1/2 tsp. Ground Cinnamon


CRUST

  • 1/2 Cup Soft Margarine
  • 1/3 cup Sugar
  • 1/4 tsp Vanilla
  • 1 Cup Flour

Cream butter and sugar. Add vanilla and then flour - mix well. Spread in the bottom and up side of 9" spring form pan. 


FILLING

  • 1 - 8oz package of Cream Cheese - softened
  • 1/4 Cup Sugar
  • 1 Egg
  • 1 tsp Vanilla

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

  • 4 Tablespoons (1/4 stick) Butter
  • 1 yellow onion, chopped
  • 3 carrots peeled, thinly sliced and boiled
  • 1 - 3.5 lbs butternut squash - peeled, seeded, cut into 1/2 inch pieces. 
  • 1 cup fresh orange juice
  • 3 tablespoons pure 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