Holiday Recipes

Snowballs

1 cup butter, softened           
2 ½ cups flour
½ cup sifted confectioners’ sugar              
1 tsp baking soda
1 egg                                                             
1 tsp cream of tartar
1 tsp vanilla                                
¼ tsp salt
¾ cup ground walnuts                               
1 – 2 cups confectioners’ sugar  (for rolling cookies in after  baking)

Preheat oven to 375. Cream butter. Add sugar gradually and cream until fluffy. Add unbeaten egg and vanilla. Beat well. Sift together dry ingredients. Blend gradually into creamed mixture. Add walnuts to cookie dough. Chill dough for approx 1 – 2 hours. Roll dough into 1 inch balls. Place on ungreased cookie sheet. Bake for 8 – 10 minutes. Remove cookies from oven and immediately roll in confectioners’ sugar. Cool. Roll again in confectioners’ sugar.

Liz Morgan

Cauciuni
(Sweet ravioli cookies)

Filling:
4 cans ceci (chick peas)
1/2 pound milk chocolate
1 pint honey

Drain and mash ceci in food processor. In a small pan melt chocolate and honey. Add to ceci. Refrigerate overnight.

Dough:
8 cups flour
11 eggs
1/4 cup vegetable oil
1 Tbsp. baking powder
1/2 cup sugar
16 Tbsp. shortening (Crisco)
1 tsp. salt

Put flour, baking powder, sugar and salt in bowl. Mix and set aside.
Mix sugar and shortening until smooth. Add eggs one at a time. Mix and add oil. Add dry ingredients – one cup at a time. Turn out onto floured board and knead. Dough will be sticky. Roll out until thin (if you have a pasta machine you can use the #4 or 5 setting) Cut like ravioli, put chocolate mixture on dough. Wet edges and press together with fork. Fry in oil.

Corrine Intaglietta

Molasses Bar Cake
1/2 cup shortening
1/2 cup sugar
1 egg
1/2 cup light molasses
1/2 cup water
1 ½ cup flour, sifted
1 ½ teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves

Bake in greased 9X13 for 25 minutes oven set at 350°
Thoroughly cream shortening and sugar; add egg and beat well. Mix in molasses and water. Sift remaining ingredients. Stir into creamed mixture. Cover with confectioner sugar while it is warm.
Store covered in fridge.
— Jacqueline Farrell
Safe Environment Program Administrator

Chocolate Fudge Wreath with Walnuts and Currants

12 oz semisweet chocolate chips
12  oz. butterscotch chips
1 can (14 oz) sweetened condensed milk
8 oz.  chopped walnuts
1/2 tsp. vanilla extract
1 handful currants
Holiday ribbon and red candies

1. Coat 8” round cake pan with cooking spray.  In heavy-bottomed pot, melt chocolate and butterscotch chips with condensed milk over low heat. Stir constantly until mixture is smooth. Remove from heat immediately.
2. Stir in nuts, vanilla and currants. Cover milk can with plastic wrap and place in center of cake pan. Scoop fudge out of pot and into cake pan, keeping milk can centered in pan. Do not smooth top down — the bumpy, rounded peaks will enhance the appearance of the chocolate wreath that is taking shape. Cool wreath to room temperature. Remove can by twisting it free.  Turn pan upside down and twist pan free from wreath. Place wreath, textured side up, on plate and decorate with ribbon and candies. Serve in slivers.
— Barbara Pusz
Chancery secretarial staff

Herbed Pork Roast

4 lb. boneless pork loin
2 tsp salt (or leave it out if you need to watch your salt intake)
1 tsp pepper
1/2 tsp nutmeg or mace
1 tsp thyme
2 carrots, sliced
2 onions, sliced
2 garlic cloves
a few celery leaves
a few parsley sprigs
3 bay leaves
4 whole cloves
2 beef bouillon cubes and 2 cups of water

Mix spices and rub meat with the mixture. Roast, uncovered, in a 450 degree oven for 20 minutes. Reduce heat to 350 degrees. Add sliced carrots, onions, garlic, cloves, celery leaves, parsley and bay leaves. Pour in water and bouillon cubes; continue roasting, uncovered, for 2 hours. Baste frequently. Transfer roast to hot platter. Skim fat from liquid
in pan. You can then either work the liquid and veggies through a sieve or remove the bay leaves and cloves and puree the veggies and liquid in a blender. (Make sure you remove the lid’s center cap and cover that hole with a dish towel. Fill blender only
half way.) Reheat and serve as gravy.
—Cathy Cornue
Diocesan Director of Faith Formation

White Chocolate Fudge with Pistachios and
cranberries

20 oz. White Chocolate chips (about 1 1/2 pkgs) about 3 cups
1 can (14 oz) sweetened condensed milk
1/2 tsp vanilla extract
8 oz. shelled natural pistachios
1 handful of dried cranberries

1. Coat 9” square cake pan with cooking spray and set aside. In heavy-bottomed pot, melt chocolate chips with sweetened condensed milk over low heat.  Stir constantly until mixture is smooth.  Remove from heat immediately.
2. Stir in vanilla, pistachios and cranberries.  Spread in pan.  Cool fudge to room temperature or chill.
—Barbara Pusz
Chancery secretarial staff

Cream Cheese Candies

One package. 3 oz. cream cheese
1/4 tsp. peppermint or almond extract
3 cups confectioners sugar
Green and Red colored Sugars, Optional

In a small mixing bowl, combine cream cheese & extract. Beat in 1 and 1/2 c. confectioners sugar.
Knead in 1/2 inch balls. Roll in colored sugars if desired. Place on ungreased baking sheets and flatten with a fork. Let stand 1 hour to harden. Store in an air-tight container in the refrigerator. Yields 6 dozen.
— Helen Schultz
Church of the Holy Trinity, Binghamton

Papa Canale’s Lentil Soup

1 pound sweet Italian sausage (cut up into chunks)
2 Large onions chopped
1 clove garlic minced
2 cups carrots chopped
2 cups celery chopped
1/4 cup parsley chopped
2 cups rinsed lentils
17 oz can tomatoes
2 1/2 qt water
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. dried basil

Cook Italian sausage in 1/4 cup of water. Add onions & garlic & cook until onions are translucent. Stir in the remainder of ingredients. Bring to a boil. Simmer covered about 1 hour. This soup tastes better the next day.

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