Often times, a homemade recipe invokes a sense of nostalgia. We’ve curated a few hallmark holiday recipes from our team that bring the taste and smell of the season to life.
INGREDIENTS
INSTRUCTIONS
The origins are now obscured by the mists of time, but one cherished Christmas-morning tradition in the Gentry household is Eggnog French Toast. The original recipe called for soaking slices of sourdough bread in eggnog, then frying on a griddle. (Don’t let the griddle get too hot, or the eggnog will char.) Top with powdered sugar and maple syrup. Sometime in the last decade, an out-of-the-box thinker replaced the sourdough with Great Harvest Cinnamon Chip Bread. This perfected the dish!
I have seen online recipes that called for additions to the eggnog used for soaking the bread – things like cinnamon, rum, and beaten eggs (as in regular French Toast). All this sounds fine to me, if you are a fan of extra steps on Christmas morning. But eggnog alone works fine. Note that the little hardened bits of cooked eggnog that accumulate on the grill are a delicacy. Our Eggnog French Toast – especially when made with Cinnamon Chip Bread – is a sweet treat, so a little bacon makes a nice accompaniment.
Recommended By Ted Gentry
INGREDIENTS
Cream together:
Add: 2 beaten eggs
Sift together and add:
Add:
INSTRUCTIONS
Drop by teaspoonful (it’s easy with one of those small ice-cream like scoops you can buy at Publix) onto greased baking sheet (easier than greasing are those Silpat baking sheet liners—expensive, but worth it if you bake a lot of cookies. Get two so you can have two pans going to speed up the process, and use silicone spatula.)
Bake at 350 for approximately 15 min. (9 min. in convection oven at 350) or until browned.
Recommended By Marshall Winn
INGREDIENTS
INSTRUCTIONS
Pour the 3/4 c whole milk into a small pan on the stove. Add chocolate chips, cinnamon, turmeric and black pepper. Heat until steaming and then stir well.
If you have a frother, use the remaining 1/2 c whole milk to froth until whipped and pour on top of the hot chocolate. Enjoy by the fire if possible.
Recommended By Henry Parr
INGREDIENTS
INSTRUCTIONS
Combine all in saucepan and bring to a boil over medium-high heat, stirring occasionally. Cover and reduce heat to low. Simmer for 30 minutes, stirring occasionally. Once the mixture thickens, remove from heat and cool. Seal in sterilized jars. Makes 6-8 half-pint jars.
Recommended By Kaye Hearn
INGREDIENTS
INSTRUCTIONS
Preheat oven to 350°F.
Cook spaghetti al dente according to package directions.
Cook butter, onions and garlic over medium heat until softened. Add mushrooms and cook an additional 3 minutes. Stir in flour and cook 1 minute.
Add broth and cream all at once. Cook until thick & bubbly, let boil 1 minute. Stir in cream cheese until melted. Add parsley and seasonings.
Combine spaghetti, turkey, 1 cup of mozzarella cheese and sauce. Pour into a greased 9×13 pan. Top with remaining mozzarella, cover and bake 20 minutes. Sprinkle with parmesan and bake an additional 10-15 minutes uncovered until hot & bubbly.
Recommended By Kaye Hearn
