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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.
- 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.
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.
- 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.
- 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