08 Dec Our Favorite Holiday Recipes
‘Tis the season for baking and cooking with your favorite holiday music blaring the background. Interested in adding something new to your holiday menu this year? Try out some of our favorites: Patti’s century-old German potato dumpling recipe, Matt’s polish pierogi family recipe or Kayde’s dairy-free peanut butter cups.
Century-Old German Potato Dumplings
|5 lbs||Idaho potatoes|
|3-5 tbsp||Vegetable Oil or Melted Crisco|
Bring potatoes to a rolling boil for 20 minutes. Poke to ensure soft/cooked through. Empty boiling water and let cool. Peel potatoes and then mash. Add salt while mashing. Add up to 6 cups of flour to get desired consistency (should feel like a pie crust in your finger; remove any lumps). Drizzle 3-5 tablespoons of vegetable oil in and blend. Pack into baseball-sized balls and freeze or cook immediately. If frozen, cook 35 minutes; if fresh, cook 30 minutes in boiling water. Serve with butter and salt/pepper or with gravy. (These also heat up well the next morning, cut up and mixed in with scrambled eggs!).
Polish Cabbage Pierogi
|Dough Ingredients:||Cabbage Filling Ingredients:|
|4 cups flour||4-5 cups chopped cabbage|
|4 eggs||2 large onions (chopped)|
|1 cup milk||3 tablespoons butter|
Knead dough till smooth ball and not sticky. Roll out on floured counter to desired thickness. Cut into squares.
Fry cabbage and onions in butter till slightly browned. Let cool completely before using. Place 1 rounded tablespoon of filling on ½ of dough square. Be sure the filling does not touch sides. Spread edges with small amount of milk. Fold other side of dough over top of filling. Press edges with fork to seal. Bring large pot of salted water to rolling boil. Drop Pierogis into water individually. Allow to boil till all Pierogis float to top. Stir occasionally to avoid sticking. Carefully remove from water with slotted spoon. Place in serving dish or baking pan and cover with melted butter and cinnamon.
Homemade Peanut Butter Cups
|Chocolate Cup Ingredients:||Peanut Butter Center Ingredients:|
|2.5 Tbsp coconut oil||1/3 cup peanut butter|
|3 Tbsp cocoa powder||2 Tbsp coconut oil|
|1/3 cup peanut butter||1 tsp vanilla extract|
|2 Tbsp maple syrup||2 Tbsp maple syrup|
|1 tsp vanilla extract||1/4 tsp salt|
Spray or line mini muffin pan. In a small bowl, melt the coconut oil for the outer chocolate cup and mix with cocoa powder, peanut butter, maple syrup and vanilla extra. Spoon about a tablespoon into each mini muffin liner and leave the remaining chocolate in the bowl for the top layer. Place your mini muffin pan in the freezer for 5-10 minutes. Combine melted coconut oil, peanut butter, vanilla extract and maple syrup in a bowl. Spoon filling over top hardened chocolate in the muffin pan. Place in freezer for 5 minutes. Spoon remaining chocolate mixture over top of peanut butter layer and sprinkle with salt. Freeze for another 10 minutes, remove from pan and enjoy! (Any extras should be stored in the freezer.)