Holiday CookBook.PDF

Recipe Index:

Wednesday LOVELAND REPORTER-HERALD/Cookbook Nove m b e r 17, 2010 3

BREAKFAST

Egg Nog French Toast with Cranberry Apple Compote.. pg. 5

Blinna ........................................................................ pg. 5

Cranberry-Apple Compote .......................................... pg. 6

Healthier Heavenly Peach Breakfast Bread ................... pg. 6

Grits with a Kick.......................................................... pg 6

Creme Brulee French Toast ......................................... pg. 7

Breakfast Fig and Nut Cookies .................................... pq. 7

BREADS

Pumpkin “Po w e r ” Muffins Wheat free/Sugar free ....... pg. 22

Raisin Bars ............................................................... pg. 23

Pineapple Zucchini Loaf............................................. pg 23

Banana Bread........................................................... pg. 24

Banana Nut Brown Bread .......................................... pg. 24

Cinnamon Honey Glazed Sticky Buns ........................ pg. 25

Applesauce Bread ..................................................... pg. 26

Double Pumpkin Dinner Rolls ................................... pg. 27

APPETIZERS

Fresh Salsa ............................................................... pg. 10

Scrappy Crackers...................................................... pg. 10

Southwest Deviled Eggs ............................................ pg. 11

Tasty Schimp Spread................................................. pg. 11

Party Cheese Ball ...................................................... pg. 11

Texas Caviar ............................................................. pg. 12

Shrimp Dip .............................................................. pg. 13

SIDE DISHES

Corn Zucchini Patties ............................................... pg. 29

Baked Carmel Corn .................................................. pg. 29

Hearty Rice Pilaf ....................................................... pg. 29

Turkey Porcupine Meatballs....................................... pg. 29

Traditional Mashed Potatoes...................................... pg. 30

Sweet Potato and Butternut Squash Mashers ............. pg. 30

SOUPS & SALADS

Broccoli, Bacon and Cheddar Chowder ...................... pg. 14

Potato-Leek Soup with Cheddar and Bacon ................ pg. 15

Pea n’ Peanut Salad................................................... pg. 16

Chicken Barley Soup................................................. pg. 16

CranApple Compote ................................................. pg. 17

Weight Watchers Soup .............................................. pg. 17

Cherry Nut Salad ...................................................... pg. 17

Pretzel Salad ............................................................ pg. 18

Creamy Broccoli Soup .............................................. pg. 18

Butternut Squash Soup............................................. pg. 19

Lentil Stew............................................................... pg. 19

THE MAIN DISH

Weird Chicken .......................................................... pg. 35

Chicken Sopa ........................................................... pg. 35

Peppy Mexican Crescent Pie ...................................... pg. 35

Lumpy Pan Pizza....................................................... pg. 36

Lasagna Toss ............................................................ pg. 36

Meat Loaf................................................................. pg. 36

Swiss Chicken .......................................................... pg. 36

Shredded Elk Sandwiches ......................................... pg. 37

Tangy Tortilla-Beef Casserole ..................................... pg. 37

Easy Cucumber Casserole ......................................... pg. 37

Chili Chicken ........................................................... pg. 37

• Continued on next page

Thanksgiving Gala Buffet ~ Regency Ballroom

Thurs., Nov. 25th • 11am - 4pm

32 Scrumptious

Offerings Including:

• Chef-Carved Prime Rib

• Turkey and Trimmings

• Herbed Pork Roast

32 Scrumptious

Offerings Including:

• Chef-Carved Prime Rib

Turkey and Trimmings

• T

• Turkey and Trimmings

C ef-Carved Prime Rib

• Herbed Pork Roast

Walk-in or Reserve

SIGNATURE EVENTS

W a l k - i n o r R es e r v e

1480 Cascade Ave. • Loveland

970.622.8000

www.fountainsoﬂ oveland.com

$28 for adults (all inclusive) • $10 for children 10 and under

Off

Chef-Carved Prime Rib

• Chef Carved Prime R

C Carved P

Chef Carved Prime R

• Chef-C

1 1 80 Cascade

970.6

www.fountain

Wednesday LOVELAND REPORTER-HERALD/Cookbook Nove m b e r 17, 2010

Shrimp Etouffee ....................................................... pg. 38

Yummy Mac n’ Cheese .............................................. pg. 39

Company Roast Beef................................................. pg. 40

Toasted Caprese Sandwich ........................................ pg. 41

Italian Sausage Lasagna ............................................ pg. 41

Easy Bar-b-que Beef .................................................. pg. 41

Ground Beef Stroganoff ............................................ pg. 42

Honey-Glazed Ham with Cranberry Relish.................. pg. 42

Old-Fashioned Italian Meatballs ................................. pg. 43

Nancy’s Chicken Marsala........................................... pg. 44

Mexican Cornbread Casserole ................................... pg. 44

Roasted Sausages and Lentiles .................................. pg. 44

Moroccan Peanut Couscous with Peas ........................ pg. 47

Sweet Potato Puree with Pecans and Maple Syrup ....... pg. 48

Maple Rib Roast ....................................................... pg. 49

Cupcake Cookies...................................................... pg. 51

Hershey’s Brownies ................................................... pg. 52

The Best Apple Pie.................................................... pg. 52

Heart Healthy Chocolate Brownies ............................ pg. 53

Magic Mousse........................................................... pg. 53

Holiday Cheesecake .................................................. pg. 54

Aunt Betty’s Peanut Butter Pie .................................. pg. 54

Straberry Cake ......................................................... pg. 55

“Naked” Apple Pie .................................................... pg. 55

Fat-Free Oatmeal Cookie........................................... pg. 56

Molasses Pecan Pie.................................................... pg. 56

Peanut Butter Pecan Fudge ....................................... pg. 56

Spritz Cookies .......................................................... pg. 56

Monster Cookies....................................................... pg. 57

Saucepan Brownies................................................... pg. 57

Black Walnut Hot Milk Cake...................................... pg. 57

4-Star Chocolate Chips ............................................. pg. 58

Don’t Call it Fruit Cake ............................................. pg. 58

Festive Cran-Orange Cake ......................................... pg. 59

DESSERTS

Cocobanana Bake ..................................................... pg. 50

Pineapple Whip ........................................................ pg. 50

Strawberry-Rhubarb Pie ............................................ pg. 51

Eggnog Punch

CB 318916

from Javier Garcia, Hillcrest’s Executive Chef

Happy Holidays

from

Servings:

Makes about 24

/ Preparation Time:

15 minutes

Ingredients:

1-3/4 to 2 qt. French vanilla or cinnamon ice cream

2 qt. dairy eggnog or canned eggnog, chilled (8 cups)

1 liter cream soda, chilled

1/8 tsp. ground cinnamon

Peppermint sticks, cinnamon sticks, and/or candy canes (optional)

Directions:

Place ice cream in an extra-large punch bowl. Add half the eggnog. Stir and mash mixture using a potato

masher until ice cream is melted and mixture is well combined. Stir in remaining eggnog. Slowly pour in

cream soda, stirring to combine. To each glass add a peppermint stick, cinnamon stick, or candy cane.

Sprinkle lightly with cinnamon (about 1/8 teaspoon per serving). Makes about 24 (6-ounce) servings.

535 N. Douglas Avenue

Loveland, CO

(970) 593-9800

www.HillcrestOfLoveland.com

Holiday Cookbook B r e a k fa s t

Wednesday LOVELAND REPORTER-HERALD/Cookbook Nove m b e r 17, 2010 5

Egg Nog French Toast with

Cranberry-Apple Compote

Submitted by Lisa DuBois

Recipe from Betty Rosbottom in Bon Ap-

petit

Serves: 8

Blinna

Submitted by Marilyn

Conn

The recipe is from

Marilyn’s very dear friend,

Wilma Bott

Ingredients:

1 cup flour

2 eggs, beaten

1 / 2 teaspoon salt

1 12-ounce can beer

Directions: Beat all

together. Fry in hot skillet

with a bit of oil. Make

them about 10 inches

across.

Best served with rasp-

berry jam and whipped

cream or cool whip.

Syrup of your choice

would be A-OK, too.

They are a winner every

time.

Ingredients:

4 cups purchased eggnog

4 large eggs

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 14.5-ounce country white bread loaf,

halved horizontally, each half cut crosswise

into 8 slices (do not use ends)

1 / 4 cup ( 1 / 2 stick) unsalted butter, melted

powdered sugar

Cranberry-Apple Compote (see recipe on

next page)

RHphoto/Jennifer Lehman

Lisa DuBois with Egg Nog French Toast.

Directions: Whisk first 4 ingredients in large bowl. Place bread slices in single layer in

two 13-by-9-by-2-inch glass baking dishes. Pour custard over bread, dividing equally. Cover

dishes and refrigerate at least 6 hours or overnight.

Preheat oven to 450 degrees. Butter 2 large rimmed baking sheets with some melted but-

ter. Using spatula, transfer bread slices to prepared baking sheets. Brush bread with remain-

ing melted butter. Bake 10 minutes. Turn over bread slices and bake until golden brown

and crisp on the outside but soft on the inside, about 6 minutes longer. Place 2 French toast

slices on each of 8 plates. Dust generously with powdered sugar; serve with Cranberry-

Apple Compote.

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I took it to J ack to see what was the matter.

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J ACK ’ S

ACK ’ S

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Wednesday LOVELAND REPORTER-HERALD/Cookbook Nove m b e r 17, 2010

Holiday Cookbook B r e a k fa s t

Cranberry-Apple

Compote

Submitted by Lisa DuBois

A recipe in Bon Apetit from Betty

Rosbottom

Makes about 6 cups

Healthier Heavenly Peach Breakfast Bread

Submitted and created by Linda Wieland

Serves 10

peaches are tender, about 5-8 minutes.

Remove from heat, add vanilla, set

aside. Cream butter, applesauce and

Splenda, and sugar if using. Add Egg

Beaters, blend well. Combine dry in-

gredients, add to creamed mixture, al-

ternating with peach mixture.

Mix just until blended after each

addition. Spread batter into 9-by-5-by-

3-inch loaf pan, sprayed with non-

stick spray. Bake at 350 degrees for

55-60 minutes, until toothpick comes

out clean.

Cool on rack in pan for 10 minutes,

remove to cool completely before slic-

ing. May be sliced thickly and toasted,

to serve warm with cream cheese or

other spread.

Ingredients:

3 cups diced fresh peaches, skin includ-

ed 1 / 4 cup Peach Schnapps or peach nectar

1 teaspoon vanilla paste or extract

1 / 4 cup butter, softened

1 / 4 cup plain applesauce, no sugar added

1 / 2 cup Splenda (or 1 cup Splenda, omit-

ting granulated sugar below)

1 / 2 cup granulated sugar

3 / 4 cup Egg Beaters or 3 egg whites

2 3 / 4 cups all-purpose flour

1 1 / 2 teaspoons baking powder

1 teaspoon salt

1 / 2 teaspoon baking soda

1 1 / 2 teaspoons cinnamon

Directions: Simmer peaches and

Schnapps in small saucepan until

Ingredients:

2 cups apple cider

6 tablespoons light corn syrup

2 tablespoons golden brown sugar,

packed

4 tablespoons ( 1 / 2 stick) unsalted

butter

3 Golden Delicious apples, peeled,

cored, cut into 1 / 2 -inch pieces

2 cups cranberries (fresh or frozen)

1 / 2 cup plus 1 tablespoon sugar

Directions: Whisk apple cider,

corn syrup and brown sugar in

heavy large saucepan. Boil over

high heat until reduce to 1 cup,

about 15 minutes. Add 2 table-

spoons butter; whisk until melt-

ed. Remove from heat.

Melt remaining 2 tablespoons

butter in heavy large skillet over

medium heat. Add apple pieces;

saute 2 minutes. Add cranberries

and 1 / 2 cup sugar. Stir until cran-

berries begin to pop, about 2

minutes. Stir in reduced cider

mixture. Boil until reduces to

syrup consistency, about 6 min-

utes. Stir in more sugar, if desired.

Transfer compote to bowl and

serve warm.

Can be made 1 day ahead.

Cover and refrigerate. Stir over

medium heat until heated

through.

Leftover compote is delicious

when warmed and served over

waffles or vanilla ice cream.

Grits With a Kick

Submitted by Linda Sullivan

Recipe creator: Mother

Serves 4

Ingredients:

3 cups water

3 / 4 cup quick cooking grits

1 / 4 teaspoon salt

4 ounces sharp cheddar,

grated

1 chipotle pepper in adobo

sauce, chopped

Directions: Bring water

to a boil in a medium

saucepan, stir in grits and

salt. Cover pan, reduce

heat, cook for 10 minutes, stirring occasionally. Remove pan from heat. Stir in grat-

ed cheddar and chopped chipotle pepper. Serve hot.

HC-320471

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Located at:

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Investment Centers of America, Inc.(ICA), member FINRA/SIPC and a registered investment advisor, is not afﬁ liated with Home State Bank. Securities, advisory services and insurance products offered through ICA and afﬁ liated insurance agencies are • Not insured by the FDIC or any other federal government agency •

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