Shake it up this year and introduce some delicious new traditions.
Bacon Ginger Snap Cookies
by Carrie Hirsch
INGREDIENTS
MAKES 36-40 COOKIES
3/4 cup bacon drippings, at room temperature
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 tablespoons baking soda
4 teaspoons powdered ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1 cup granulated sugar
3 strips bacon, cooked crispy and crumbled
Combine all ingredients in a standing mixing bowl. Knead in the bowl until a soft dough forms. Refrigerate for 30 minutes. Preheat oven to 350 degrees. Shape into 3/4” balls and dip one side firmly in bacon crumbles (this part should be face up while baking). Bake on ungreased cookie sheet for 15 minutes. Remove from oven, then using a spatula, gently transfer to a cooling rack. Note: If you don’t remove them quickly from the cookie sheet while they are still soft, they will stick to the cookie sheet!
Hazelnut Chocolate Marshmallow Treats
by Carrie Hirsch
INGREDIENTS
MAKES 38-42 TREATS
1 stick butter
1 package miniature marshmallows
4 tablespoons hazelnut chocolate spread
4 cups rice cereal
In a large, heavy skillet melt 3/4 stick butter over low heat, then stir in marshmallows and hazelnut chocolate spread until melted. Remove skillet from heat, then stir in rice cereal until well coated. Move the mixture aside in the skillet with a buttered spatula, then place the remaining 1/4 stick butter in the skillet and allow to melt. Return the skillet to the warm burner but do not turn it on – this will help keep the mixture from hardening. Using your hands, working quickly, shape mixture into 1-inch balls (if mixture sticks to your hands, butter your hands), then dip one side in the melted butter. Arrange on serving plate and serve with toothpicks. For an extra dramatic presentation, toast some whole hazelnuts and sprinkle them on the serving platter.
Sugarplum Fairy Bread Pudding
by Carrie Hirsch
INGREDIENTS
SERVES 8
1 ½ cups dried prunes, cut into quarters
½ cup raspberry moonshine (or favorite fruit-infused liqueur)
Juice from 2 oranges
Zest of 1 orange
½ cup granulated sugar
1 loaf day-old white bread, torn into 1” pieces
3 eggs, beaten
1 cup half and half
1 teaspoon cinnamon
1/2 stick butter, cut into ½” cubes
Optional: Vanilla ice cream & whipped cream
Preheat oven to 350 degrees. In a medium pot, combine chopped prunes, moonshine, orange juice, orange zest and sugar. Bring to a simmer over low heat, then cover and simmer for 10 minutes, stirring occasionally. In a large bowl, whisk together eggs, milk, and cinnamon. Fold in the bread pieces and prune mixture until well coated with egg mixture. Pour into buttered 8”x 8” baking dish. Press down butter cubes into mixture. Bake for 35-40 minutes or until lightly browned on top. Serve with whipped cream or vanilla ice cream or both!
Oyster Rockefeller in the Buff
by Carrie Hirsch
INGREDIENTS
SERVES 6 AS AN APPETIZER COURSE
One 12-fluid ounce container small raw oysters (reserve liquid)
6 bacon strips
3 tablespoons butter
3 tablespoons onion, minced
Large handful baby spinach leaves, stems removed, minced
1/3 cup parsley, minced
1/3 cup breadcrumbs
¼ teaspoon salt Juice of
½ lemon
6 lemon wedges for garnish
6 4-ounce capacity ramekins Thinly sliced toast points
Fry the bacon in a medium skillet, remove and set to drain on paper towels, reserving the bacon drippings in the skillet. Add butter to drippings then sauté the onions until translucent. Stir in spinach leaves, parsley, oyster liquid, breadcrumbs and salt. Simmer on low heat for 15 minutes, stirring often. Crumble bacon and add to mixture. Arrange raw oysters in the bottom of a buttered 4-cup capacity oven-proof casserole dish. Cover oysters with cooked mixture then broil on high for 5-7 minutes (do not allow to burn).Remove from oven, drizzle with lemon juice, then spoon into ramekins. Serve with a small spoon because there will be a small amount of liquid. Serve with toast points with lemon wedges.
