Flourish Favorites- Holiday Recipes

Ingredients: 

Cinnamon Dough:

• 1/2 cup butter softened
• 1/2 cup vegetable oil
• 1 cup brown sugar
• 1 egg
• 1 tsp vanilla
• 2 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 1/2 cups flour

Streusel:

• 1/4 cup butter softened
• 1/4 cup brown sugar
• 1/3 – 1/2 cup flour
• 1/2 tsp cinnamon
• pinch of salt

Icing:

• 1/2 cup powdered sugar
• 1 tbsp milk
• splash of vanilla
  

Instructions:

• Preheat the oven to 350 F. To make the dough, combine the butter, oil and brown sugar. Mix for a couple minutes until it is smooth. The mixture should be lighter in color and fluffy. Add the egg and vanilla and mix again. Add the remaining ingredients and mix until just combined.
• To make the streusel, combine all the ingredients in a bowl and mix with a spoon or your hand. Start with 1/3 cup of flour. The mixture should stick together, but should also crumble when you run it through your fingers. If it isn’t crumbling, add 1 tbsp additions of flour until it crumbles.
• Scoop a ball of dough onto a lined baking sheet. Make an indent on the top of the dough. Sprinkle a couple tablespoons of the streusel on the top of the cookie, into the indent.
• Bake the cookies at 350 for 10-12 minutes. While they are baking, make the icing. Combine the powdered sugar, milk, and vanilla in a small bowl and whisk until it’s smooth and runny. Once the cookies have cooled slightly, drizzle on lots of icing! Enjoy!

 

Ingredients:

• 1 whole frying chicken
• Baked cornbread (1 or 2 pans, depending on servings)
• Slices of loaf bread, hamburger buns, hot dog buns, or biscuits
• Dehydrated onion, sage, black pepper, salt (to taste)
• Cream of chicken soup and/or celery soup
• Oleo (margarine or butter)
• 3-4 eggs
• Jiffy cornbread muffin mix (optional)
• Greased roasting pan

Recipe:

• Cook the whole chicken and save the broth once the chicken is done. Remove the chicken, let it cool, and then debone it.
• In a pot with the warm broth, crumble the baked cornbread into the broth. Add slices of loaf bread or any other bread available. Use a potato masher to work the bread into the broth.
• Add dehydrated onion, sage, black pepper, salt to taste, cream of chicken soup and/or celery soup, and a portion of oleo to the mixture in the pot.
• Take some of the bread mixture from the pot and beat 3 or 4 eggs into it. Then, add this mixture back into the hot mixture in the pot. This step prevents the eggs from scrambling. Adjust the consistency by adding a dry Jiffy cornbread muffin mix if the mixture is too thin. Aim for a consistency similar to cake batter.
• Preheat the oven to 300°F (150°C). Grease a roasting pan.
• Layer half of the dressing (bread mixture) into the greased roasting pan. Then add the pulled chicken on top, followed by the remainder of the dressing.
• Bake in the preheated oven until the mixture is set.

 

Ingredients:

• 1 (2-pound) whole salmon fillet skin-on preferred
• 3 tablespoons melted butter OR olive oil
• 2 cloves garlic minced
• 1 tablespoon brown sugar
• 1 teaspoon Italian seasoning
• 1 teaspoon ground paprika
• 1 teaspoon garlic powder
• ¾ teaspoon salt
• ground black pepper to taste

Instructions:

• Prep: Heat oven to 375°F. Place a large piece of foil on rimmed baking sheet, place salmon fillet on top (skin side down, pink side up). Crimp edges of foil around salmon to make a little “boat”.
• Season: Combine melted butter and minced garlic. Brush half of mixture over salmon. Combine remaining ingredients in a small bowl, evenly sprinkle over salmon. Drizzle with remaining garlic butter.
• Bake: Bake salmon for 15-22 minutes, depending on preferred doneness (see notes for internal temperatures). Baste salmon with juices halfway through baking, if desired. Once done, remove salmon from oven and rest for 5 minutes, then serve.

 

Ingredients:

• 1 cup unsalted butter softened
• 1 cup granulated sugar
• 1 ½ teaspoons vanilla extract
• 1 large egg
• 2 ½ cups all-purpose flour (Plain flour)
• ¾ teaspoon baking powder
• ¾ teaspoon table salt

Instructions:

• Combine butter and sugar in a bowl and beat until well-combined.
• Add egg and vanilla extract and beat until completely combined.
• In a separate bowl, whisk together flour, baking powder, and salt.
• Gradually stir dry ingredients into wet until dough is completely combined.
• Lay out a large piece of plastic wrap and transfer approximately half of the dough onto the wrap (dough will be quite sticky at this point, that’s OK!).
• Cover dough with clear wrap or wax paper and mold into a flat disk. Wrap tightly. Repeat with remaining cookie dough in another piece of clear wrap. Transfer dough to refrigerator and chill for at least 2-3 hours
• Preheat oven to 350F and line a baking sheet with parchment paper (alternatively bake cookies directly on an ungreased baking sheet). Set aside.
• Generously dust a clean surface with flour and place one chilled cookie dough disk onto the surface. Lightly flour the dough and roll out to ⅛” (for thinner, crispier cookies) or ¼” (for thicker, softer cookies). Add additional flour as needed both on top of and beneath the dough so that it doesn’t stick.
• Transfer to prepared baking sheet, spacing at least 1″ apart.
• Bake on 350F for 8-10 minutes or until edges just begin to turn lightly golden brown.

 

Ingredients:

• 3 lbs carrots peeled and cut into 1/2 inch thick slices
• 0.5 cup butter
• 0.5 cup brown sugar
• 0.5 teaspoon salt
• 2 tablespoon chopped parsley optional

Instructions:

• Place the carrots in a large pan and add 1 1/2 cups of water. Bring the carrots to a simmer
• Cook for 8-10 minutes or until carrots are tender. Drain off any excess water.
• Add the butter, brown sugar and salt to the pan. Stir to coat the carrots.
• Cook for an additional 4-5 minutes, stirring occasionally, until a sauce has formed.
• Sprinkle with parsley if desired, then serve.

 

Ingredients:

• 3 lbs carrots peeled and cut into 1/2 inch thick slices
• 0.5 cup butter
• 0.5 cup brown sugar
• 0.5 teaspoon salt
• 2 tablespoon chopped parsley optional

Instructions:

• Place the carrots in a large pan and add 1 1/2 cups of water. Bring the carrots to a simmer
• Cook for 8-10 minutes or until carrots are tender. Drain off any excess water.
• Add the butter, brown sugar and salt to the pan. Stir to coat the carrots.
• Cook for an additional 4-5 minutes, stirring occasionally, until a sauce has formed.
• Sprinkle with parsley if desired, then serve.

 

Ingredients:

• 2 ¼ teaspoons active dry yeast
• 1 teaspoon sugar (use honey if you prefer)
• 1 ¼ cups warm water
• 1 ¼ teaspoons kosher salt
• 2 ½ to 3 ½ cups All-Purpose Flour plus extra for dusting
  

Instructions:

• While bread is rising, place an empty dutch oven (with the lid on) in your oven and heat to 460 degrees Fahrenheit.
• Use oven mitts to pull the dutch oven out and remove the lid.
• Lay a piece of parchment paper down on your counter or cutting board
• Tip your dough gently out of the proofing basket onto the parchment paper. Make sure the seam side is up this time
• VERY CAREFULLY use the sides of the parchment to lift the bread up and place it into the hot Dutch oven.
• Place the dutch oven lid back on the pot, and slide the whole thing back into your hot oven.
• Cook bread for 30 minutes.
• After 30 minutes, remove the lid from your dutch oven. The bread should be taller, crusty, and very lightly browned. Continue cooking the bread, uncovered, for 10-15 minutes more until the bread has deepened in color and you have a beautiful brown crust.
• When bread is done, use oven mitts to pull the pot out of your oven.
• Use a long spatula or the corners of your parchment paper to lift the bread out of the dutch oven and onto a cooling rack. Let cool for at least 30 minutes before cutting into it.
• Slice, slather with butter, and enjoy!
• Combine yeast, sugar, and warm water in a large mixing bowl
• Let the yeast proof for about 5 minutes, until the mixture is foamy.
• Add flour to bowl. Mix with a spatula until the dough starts to come together, then add salt and mix. For best results, mix until no dry bits of flour remain. Note: This is a relatively slack (wet) dough, so it may seem a bit shaggy and sticky at this point.
• Cover bowl with a clean tea towel and let rise on the counter for about 1 hour, until dough has doubled in size.
• When dough has risen, lightly flour a large cutting board.
• Tip the dough out of the bowl and onto the cutting board. DO NOT PUNCH THE DOUGH DOWN – you want to keep all those nice air bubbles intact so you have an airy, delicious loaf of bread.
• Shape the dough into a round loaf: Pull each corner of the dough in towards the center (like you’re folding an envelope) and repeat until the dough feels tight and begins to resist your folds. Flip the dough over and pull it into a round loaf.
• Flour a proofing basket or a medium bowl and place your loaf into it seam-side down. Cover with a tea towel and let rise another 30 minutes or so while you preheat the oven. Note: I like to line my proofing basket or mixing bowl with a clean linen napkin to distribute the flour more evenly and help with cleanup.