2015 Holiday Guide: Winning miscellaneous recipes | SteamboatToday.com

2015 Holiday Guide: Winning miscellaneous recipes

Apple Roses (Shari Copeland)
John F. Russell

Christmas Tree (David Ferry)


Bake enough of your favorite puff pastry recipe to make about 100 puffs 1 1/4″ in diameter.

Using a pastry tube fill puffs with your favorite French pastry cream, or whipped cream.

Assemble into a Christmas tree shape using caramel to glue pieces into place.

Decorate as desired.

New Orleans Style Boozy Bread Pudding (Alexandra Burns)


3 C. granulated sugar

5 large eggs, beaten

2 C. milk

4 tsp vanilla extract, divided

3 C. cubed french bread

1 C. light brown sugar

1/2 C. butter, melted plus 1/4 C. softened.

2 cinnamon sticks

Orange zest

2 C. Orange liquor

1 C. Dried cranberries


Simmer then soak 1 C. dried cranberries in 2 C. orange liquor, cinnamon sticks, and orange zest. Save juice for recipe.


Preheat the oven to 350º. Grease a 13 by 9 by 2-inch pan.

Mix together 2 cups granulated sugar, 5 eggs and milk in a bowl; add 2 teaspoons vanilla. Pour over cubed bread and let sit for 10 minutes.

In another bowl, mix and crumble together brown sugar, 1/4 cup softened butter and cranberries.

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

For the sauce:

Mix together 1 cup granulated sugar, 1/2 cup melted butter, 1 egg, and 2 teaspoons vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the orange liquor and cranberry liquid, stirring well. Pour over bread pudding. Serve warm or cold.

Apple Roses (Shari Copeland)


1 large red apple

2 pieces rectangular puff pastry, rolled less than 1/8-inch thick, about 3” wide by 12 to 14” long

melted butter as needed

cinnamon sugar as needed (1/4 cup sugar with 1 tsp cinnamon)

powdered sugar, caramel sauce optional


Wash and cut apples in half, cut off ends and removed seeds, slice apples into thin slices

Layer apple slices on plate and microwave 30 seconds until apples are limp, cover and let rest

Roll out puff pastry into 3” wide x 14” long, cover with melted butter, sprinkle with cinnamon/ sugar mixture , layer apple slices on top edge of pastry, fold bottom edge of pastry up over apple slices ( so top of apple slices show, spread with egg white, roll from end

Put into small individual baking dishes or muffin tin, sprinkle more cinnamon/sugar over top

Bake at 400F. for about 45 minutes, or until the pastry is well browned.

If using metal muffin pan: Bake at 375F. for about 45, or until the pastry is well browned.

Remove from oven gently pull petals ( apple slices) up to make look like a rose and let cool, drizzle with caramel sauce and sprinkle with powdered sugar.

Cheesecake Pops (Jaiya Ellis)


3 (8 ounce) packages cream cheese, softened

3/4 cup sugar

1/3 cup sour cream

3 tablespoons all-purpose flour

1 teaspoon vanilla

1/4 teaspoon salt

3 eggs

24 lollipop sticks

10 ounces white confectioners’ coating

miniature semisweet chocolate chips

optional – toasted coconut, sprinkles, nuts


Preheat oven to 350 degrees F.

Beat cream cheese and sugar in a large bowl until smooth. Mix in the sour cream and blend thoroughly, scraping down the sides of the bowl. Add the flour, vanilla and salt and mix well. Add the eggs one at a time, blending thoroughly before adding the next egg, but do not overbeat. Pour batter into a 9-inch springform pan.

Bake in the preheated oven for 50 minutes or until the edges of the cake just begin to turn golden. Cool on a wire rack for 1 hour, then refrigerate for 3 hours or overnight.

Use a small cookie scoop to scoop out round balls of cheesecake. Roll them into 1 1/2-inch balls and place on a cookie sheet lined with waxed paper. Push a lollipop stick into each cheesecake ball. Place the tray in the freezer until firm, about 30 minutes.

Melt the white confectioners’ coating (or semi-sweet chocolate). Dip each cheesecake pop into the melted coating. Then dip into one of the toppings. Place on waxed paper until coating is set. Refrigerate until ready to serve. Store in refrigerator.

Pumpkin Spice Churro Bites (Ashley McKinstry)

Batter Ingredients:

1/3 cup butter, softened

½ cup sugar

1 egg

1 cup flour

½ tsp salt

½ tsp nutmeg

½ tsp pumpkin pie spice

¼ cup canned pumpkin

¼ cup milk

½ cup rice crispy cereal

Topping Ingredients:

6 TBS butter

½ cup sugar

½ tsp cinnamon


Preheat oven to 350 degrees

Grease mini muffin pan

Mix butter and sugar, then add egg.

Stir in flour, salt, nutmeg, pumpkin pie spice, canned pumpkin, and milk until combined.

Gently stir in rice cereal, divide among tins.

Bake 11-15 minutes or until golden brown.

While baking, melt butter in a bowl for topping. In a separate bowl mix together sugar and cinnamon. Set aside.

When ready, remove donuts from oven. Allow to cool 1-2 minutes. Dip in butter, shake off excess, then roll in cinnamon/sugar mixture. Serve immediately.

House of Tudor Lemon-Poppy Seed Scones (Colleen Perkins)

This recipe has been prepared for and savored by British Royalty since the 15th Century.
Yield 8 scones
Measuring Units have been converted for preparation in the American kitchen.


3 cups all-purpose flour plus extra for cutting board surface

1 cup sugar

1 tablespoon raw sugar to sprinkle on top of scone before baking

3 tablespoons poppy seeds

1 tablespoon baking powder

rind of one lemon, grated

1 teaspoon salt

10 tablespoons chilled unsalted butter, cut into small pieces

1 large egg

fresh juice from one lemon

1⁄3 cup whole milk plus 2 TBS for top of scone before baking


Preheat oven to 375F degrees.

Position rack in top third of oven.

Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel and salt in food processor.

Add butter and cut in, using on/off turns, until mixture resembles coarse meal.

Whisk egg, and lemon juice in medium bowl to blend.

Add flour mixture.

Using on/off turns, process until moist clumps form.

Add 1/3 cup milk.

Using on/off turns, process just until dough comes together, adding more milk if dough seems dry.

Using floured hands, gather dough into ball.

Flatten to 8″ round.

Cut round into 8 wedges.

Transfer scones to large baking sheet; brush with milk.

Sprinkle with raw sugar.

Bake until scones are golden brown and tester inserted into center comes out clean, about 25 minutes.

Transfer to rack and cool.

Dark Chocolate Puffs (Annabelle Stone)

Makes 12 to 18 Large or about 36 small puffs or eclairs


1 cup boiling water

1/2 cup butter

1/4 teaspoon salt

1 cup sifted all-purpose flour

4 eggs


Preheat oven to 450 degrees F. Generously grease cookie sheet

In medium-size saucepan, combine boiling water, butter and salt. When butter is melted, add flour all at once. Stir vigorously. Cook, stirring constantly, over low heat until batter is quite dry and comes cleanly away from pan sides. Remove from heat. Cool slightly.

Add eggs, one at a time, beating constantly, until mixture is smooth.

Drop spoonfuls of batter onto prepared cookie sheet in mounds 2 inches wide, allowing 2 inches between puffs. Elongate the dough into ovals for eclairs.

Bake at 450 degrees F for 15 minutes. Reduce temperature to 325 degrees F. Bake 25 minutes more. Puffs are done when a test puff does not fall when removed from oven. Cool.

Cut tops off with sharp knife. Remove soft centers. Fill with French Custard Filling, whipped or ice cream.

Frost with Chocolate Glaze.

Filling is for six cream puffs or eclairs

3/4 cup granulated sugar

5 tablespoons all-purpose flour, or 3 tablespoons cornstarch

1/4 teaspoon salt

2 cups scalded milk

2 eggs, beaten

1-1/2 teaspoons vanilla extract

1 cup whipping cream whipped, if desired


In medium saucepan, mix together sugar, flour or cornstarch and salt. Over low heat, gradually stir in scalded milk. Bring slowly to boil, stirring constantly. Remove from heat. Stir a little hot mixture into beaten eggs, then gradually stir egg mixture into hot mixture. Cook over low heat, stirring constantly and vigorously for 3 minutes. (Custard will hold shape on end of spoon when lifted out of pan.)

Cool. Add vanilla extract. Fold in whipped cream, if desired.

For Chocolate Custard Filling: In Step 1, add 2 ounces unsweetened chocolate and 2 tablespoons butter to scalded milk.

Viennese Apple Pastry (Britta Westberg)


1 1/3 cup flour, plus 1 Tbsp

1/2 tsp salt

1/2 cup butter, diced

5 Tbsp cold water

1-2 apples, peeled, cored, thinly sliced

3 Tbsp sugar

2 Tbsp sliced almonds

3 Tbsp apricot preserves


Sift flour and salt in a mixing bowl. Cut in butter, then sprinkle water a little at a time, while stirring with fork, until moist enough to hold together. Form dough into a square and flatten to 1/2 inch. Roll out on floured surface to a 10 x 15 inch rectangle. Place on an ungreased cookie sheet.

Toss apples with 1 Tbsp flour and place slices down center third of pastry. Sprinkle 2 Tbsp sugar over apples. Fold 1/2 inch of pastry in on each end and then fold sides of pastry over apples, leaving about an inch of apples showing in center of pastry. Sprinkle apples with 1 Tbsp sugar and almonds.

Bake at 450 for 20 to 25 minutes. Remove from oven and immediately spread preserve over open apple area.

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