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Holiday Recipes from the Woodloch Cookbook! | Woodloch Resort

Woodloch’s Blog

Keep up-to-date with all things Woodloch on our blog featuring exclusive recipes, heartwarming stories, lifestyle content, contests and more.

Holiday Recipes From The Woodloch Cookbook

Busy sidewalks, busy sidewalks (dressed in holiday style) are a reminder that the holidays are looming closer and closer with every waking minute. The air is filled with jingle bells, holiday cheer and of course, the smells of delicious holiday goodies permeating our senses, bracing us all for the inevitable weight that we will gain from consumption of said treats.

So, with that in mind, we’ve opened the Woodloch vault and cookbooks to share with you some of our favorite holiday recipes so you can, in turn, share them with those you love!

ITALIAN WEDDING SOUP (not necessarily holiday related- but it’s a guest favorite!)

1 gal. well seasoned chicken broth
1 c. cornstarch
1 c. cold water
10 oz. frozen spinach, thawed
1 lb. ditalini pasta
1 lb. mini meatballs

Thicken broth with cornstarch and water. Bring broth to boil after starch is in broth. Add thawed spinach, pasta, and mini meatballs to broth. Cook according to pasta box directions.

RAISIN BREAD

2 tsp. salt
1 egg
3/4 c. sugar
2 c. skim milk
1 c. raisins
1/4 lb. shortening
1 tsp. cardamon
2 1/2 tsp. dry active yeast
7 c. flour

Heat ingredients (except flour) to 120 degrees and put in bowl. Add 2 1/2 tsp. dry active yeast. Then add 7 cups white flour and mix until dough leaves sides of bowl. Let rise until at least 1 1/2 times original size. Divide into 3 equal parts, then pound and form a loaf. Place in greased pans. Let rise one hour until double in size and bake in 350 degree oven for approx. 30 – 40 minutes until golden brown. Cool on wire rack. Yields 3 loaves.

ICING!

Mix small amount of water and confectionery sugar to make a thick paste. When bread has cooled, paint top of loaf with icing and serve.

CHICKEN MARSALA

2 lb. boneless chicken breast
4 oz. butter
4 oz. flour
1 tsp. fresh garlic
4 oz. mushrooms
1 oz. lemon juice
1/2 c. Marsala wine
12 oz. beef gravy
salt & pepper to taste

Lightly flour chicken. Heat butter with garlic and saute chicken until cooked through. Take chicken out of pan; pour off excess butter. Deglaze pan with lemon juice and Marsala. Put in mushrooms and cook for 2 minutes, then put chicken and gravy in pan and simmer for 5 minutes.

LEBKUCHEN (German Cookies)

1 c. molasses
1 c. sugar
1 c. strong coffee
3/4 c. shortening
2 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 tsp. baking soda
1 c. chopped raisins
1 c. walnuts
7 c. cake flower

Mix ingredients together. Roll out and punch out cookies using gingerbread shaped cookie cutters (or shape of your choice!) Bake at 375 degrees for about 5 minutes. Ice with butter cream frosting when cookies cool.

BUTTER CREAM ICING

1 lb. Dominoes 10x powdered sugar
1/2 c. butter or margarine, softened
1 tsp. vanilla extract
3 tbs. milk

In a large bowl beat ingredients until smooth. If necessary, add more milk until frosting is desired consistency. Spread before icing hardens.

HOLIDAY PUNCH

8 c. hot water
7 strawberry – raspberry tea bags
16 oz. ginger ale
16 oz. cranberry juice
1 container of fresh / frozen raspberries
champagne, optional ice

Brew all 7 teabags in the 8 cups of water and chill. Once cold, add remaining ingredients and serve

Filed Under: food, holiday, Holiday Cooking, Holidays at Home, Recipes Tagged With: cooking, Recipes

Fall Recipes from the Woodloch Vault | Woodloch Resort

Woodloch’s Blog

Keep up-to-date with all things Woodloch on our blog featuring exclusive recipes, heartwarming stories, lifestyle content, contests and more.

Fall Recipes From The Woodloch Vault

Change is in the air. A beautiful canvas of leaves will soon be painted across the Pocono canopy. Nights are not only getting cooler but longer as well. And the boats that once cruised across Lake Teedyuskung will come ashore for one last time this year to make way for the icy conditions that aren’t too far off.

But this change also brings good things. A season of mischief, tricks and treats await us for a Halloween celebration. Friends and family gather round to recognize how lucky they are to have each other during the Thanksgiving holiday. And hearths are stacked with seasoned wood, providing ambient light and heat for good heart-to-hearts by the fireside.

And who can forget about great fall FOOD? A good meal can brighten up even the coldest and darkest of days. Without further adieu, here are some exclusive Woodloch fall recipes to warm you up this season!

PUMPKIN RAISIN BREAD

3 Eggs

1 1/2 tsp. baking soda

2 c. canned pumpkin

3 1/2 c. flour

1 c. salad oil

2 1/4 c. sugar

3/4 c. water

1 1/2 c. raisins

1 1/2 tsp. salt

1/4 c. chopped walnuts

1 tsp. nutmeg

Mix ingredients in order given until thoroughly blended. Pour into 3 greased and floured 2-lb loaf pans. Bake for 1 hour and 15 minutes (or until done) in 350 degree oven.

APPLE BUTTERNUT SQUASH SOUP

2 tbs. butter

2 c. chicken stock

2 tbs. chopped oninon

1 c. light cream

1. c. tart apples, peeled & chopped

freshly grated nutmeg

1 c. butternut squash, peeled and cubed

In a saucepan over low heat, melt butter. When foam subsides, add onion, apple and squash; cook, covered for 5 minutes. Pour in chicken stock, bring to boil and simmer 10 to 15 mins o until squash is tender. Transfer mixture to blender or food processor and blend until smooth. Return to saucepan; stir in cream and cook over low heat until heated through, about 5 mins. Pour into heated bowls. Add a sprinkling of nutmeg to each. Makes 3-4 servings.

Preheat oven to 375 degrees. Take melted butter first and brush on Phyllo dough. Mix sugar and cinnamon together, then sprinkle on Phyllo dough. Mix raisins with apple filling and then center apple filling on dough and roll up like a cylinder. DO NOT push apple filling to edge. Put strudel on a greased cookie sheet. Beat 1 egg and water together and brush egg mixture on strudel. Take a knife and score top of strudel. Bake at 375 degrees for 1 hour or until golden brown. OPTION: If you prefer to use fresh apples, mix apples with cinnamon sugar, cake crumbs, a touch of nutmeg and raisins in place of canned apple filling.

ENJOY!!

PORK LOIN & GRILLED APPLES

6 pork loins

2 tsp. vanilla extract

3 tbs. butter

1/4 c. sugar

2 Fuji apples

1/2 tsp. cinnamon

1 lg. onion

1/4 tsp. nutmeg

Slice and grill apples until they have char marks; remove from grill. Melt butter in saute pan. Slice onion into 1/4 inch thick half moons. Add onions and apples to saute pan until cooked. Add vanilla, nutmeg, cinnamon and sugar. Saute for 5 mins. Add finished sauced to grilled or cooked pork loins.

GERMAN APPLE STRUDEL

5 sheets Phyllo dough

1/2 c. sugar

1/2 c. melted butter

1 tsp. cinnamon

2 cans apple filling cake crumbs (optional)

1/4 c. raisins

1 egg

2 tbs. water

ENJOY!!

Filed Under: fall, food Tagged With: cooking, Recipes

Tastes like FUN: Woodloch Recipes! | Woodloch Resort

Woodloch’s Blog

Keep up-to-date with all things Woodloch on our blog featuring exclusive recipes, heartwarming stories, lifestyle content, contests and more.

Tastes Like FUN: Woodloch Recipes!

Do you think about Woodloch’s yummy food after you’ve gone home? Now you can make some of those delicious treats at home until your next visit to Woodloch! Let’s start off with one of the most talked about breakfasts’ Woodloch has to offer: Scandinavian Pancakes.

Before you begin, you will need: a griddle set to 325°, Pam spray, a measuring cup, mixing bowl, spatula and ladle.

INGREDIENTS:

1 1/2 cup milk

4 large eggs

1 1/2 tsp vanilla

1 1/3 cups flour

½ cup sugar

1 tsp salt

In a mixing bowl, crack four eggs (be sure that there are no shells), and beat the eggs well. Next add sugar, salt, flour, and vanilla, and mix until smooth. Add milk slowly as you mix the batter. Set the mixture close to your griddle, and spray your griddle with Pam. Spread your batter onto your griddle with a small ladle into an oval shape. Cook on each side for 30 seconds. Woodloch puts butter in the middle and rolls them up. This recipe makes about 12 pancakes depending on the size!

And now for our Broccoli Salad! Start by cutting florets off of one head of broccoli and add:

½ cup chopped bacon bits

1 cup raisins (you can substitute dried cranberries)

½ cup shredded mozzerella (optional)

½ small red onion diced

Place all into a mixing bowl, and in a separate bowl mix the dressing:

1 cup mayo

¼ cup apple cider vinegar

salt & pepper to taste

Mix all together well and place covered in the fridge for an hour before serving.

Time for everyone’s’ favorite part of any meal . . . dessert!! One of my favorites is Woodloch’s Maple Raspberry Bread Pudding:

1 ¼ cups eggs

10 oz sugar

1 tbs. Vanilla

1 tbs maple extract

1 cup apple juice

1 cup heavy cream

1 loaf of bread (cubed)

1 cup of raspberries (frozen)

Mix the eggs and the sugar for 3-4 minutes (low speed). Add both the extracts, apple juice and heavy cream. Mix for an additional 3 minutes (low speed). Add the cubed bread, and let it soak for 15 minutes.

Butter the bottom of a 9 x 13” baking dish. Pour the mixture into the pan and top with the raspberries.

Bake in a water bath at 365° for approximately 45-60 minutes or until set.

For more delicious recipes, stop in our gift shops on your next visit to Woodloch to purchase our cookbook loaded with all your favorites, and bring a taste of Woodloch home with you. Happy cooking!

~Shared by Mariann Crandall

Filed Under: food, Uncategorized Tagged With: food, Recipes