Recipe Round-Up
Christmas is here! Your hard work and constant planning has paid off and it’s finally time to indulge in your favorite holiday foods. This year, we wanted to share our top recipes in attempts to bring a little extra Coley Home into your holiday festivities.
Puff Pastry Pesto Christmas Tree
1 roll puff pastry
3-4 tbsp basil pesto
2 tbsp Parmigiano cheese, grated
Preheat the oven to 200°C / 400°F.
Roll out the puff pastry sheet over parchment paper.
Spread the basil pesto evenly on top of the puff pastry, using a spoon or a spatula. Sprinkle the grated Parmigiano cheese on top as well.
With a knife or with a wheel cutter, cut the puff pastry into strips large about 1 inch / 2.5 cm.
Fold the strips to make the Christmas tree shape. You can leave the puff pastry as it is or add a skewer in the middle.
Bake the snacks in the preheated oven for 10-15 minutes or until golden!
Cinnamon Roll Apple Pie
5 granny smith apples
sliced 2 cans cinnamon roll
½ cup sugar
1 teaspoon cinnamon
1 tablespoon cornstarch
Preheat oven to 350°F (180°C) and spray a pie dish with nonstick oil.
Peel and cut the apples into thin slices and place in a bowl. Add sugar, cinnamon and cornstarch to apples and stir.
Cut each cinnamon roll in half and roll out with flour until thin.
Layer the bottom of the pie dish with the flattened cinnamon rolls to create a bottom crust.
Add the apples and layer the rest of the rolls on top to create a closed crust, pinch any holes together with your fingers.
Cover with foil and bake for 35 minutes. Remove the foil and bake for another 10 minutes uncovered.
Allow the pie to cool and drizzle with icing. Enjoy!
Sausage Balls
1 lb of Neese's Hot Sausage
8 oz of cream cheese
2 cups of sharp cheddar cheese
1 1/2 cup of pancake mix
Preheat oven to 350.
Thoroughly combine all the ingredients until everything is incorporated. Roll into ping pong-sized balls and place on baking sheet.
Bake for about 15-20 minutes or until balls are golden brown.
Serve immediately or refrigerate. So yummy!
Christmas Morning Ham Biscuits
1 Sister Schubert yeast rolls
4 ounces shaved country ham
4 tablespoons butter
2 tablespoons brown sugar
Defrost yeast rolls and cut in half-horizontally.
Melt butter in microwave and add brown sugar.
Spread over cut rolls and layer country ham.
Line up top return to aluminum tray. With a sharp knife cut around each roll.
Cover with aluminum foil and bake for 20 minutes at 350; remove foil and bake 10 more minutes.
Eggnog Cookies
2 cups (283g) all-purpose flour (scoop and level to measure*)
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg, plus more for topping
1/2 tsp ground cinnamon
3/4 cup (170g) unsalted butter, at room temperature
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light-brown sugar
2 large egg yolks
1 tsp vanilla extract
1/2 tsp rum extract
1/2 cup eggnog
Frosting:
1/2 cup (113g) butter, at room temperature
3 - 5 Tbsp eggnog
1/2 tsp rum extract
3 cups (360g) powdered sugar
Preheat oven to 350°F (180°C).
In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar and brown sugar until pale and fluffy. Mix in egg yolks one at a time, blending just until combined after each addition. Mix in vanilla extract, rum extract and egg nog. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
Scoop dough out by the heaping tablespoonfuls and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 11 - 13 minutes. Allow to rest on baking sheet several minutes before transferring to a wire rack to cool. Cool completely then frost with Eggnog Frosting and sprinkle tops lightly with nutmeg.
For the eggnog frosting: In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Add in rum extract and 3 Tbsp eggnog and mix in powdered sugar. Add additional eggnog to reach desired consistency.
Napa Cabbage Salad
1 napa cabbage or 2 small heads
4 green onions
For dressing mix:
1/3 cup white vinegar
1/3 cup light olive oil
1/3 cup sugar
1 tablespoon soy sauce
Place in airtight container and shake.
Sauté until slightly brown. Stir often and watch carefully (easy to burn)
1/2 stick butter
2 packages of Ramen noodles - Break into small pieces
2 Tablespoons sesame seeds
1 small packages sliced almonds
Shave napa cabbage and slice greens onions (very thin.) Toss everything when ready to serve. Crowd pleaser!!
Spice Cake with Cream Cheese Frosting
2 1/2 cups all-purpose flour, spooned and leveled1 teaspoon baking soda
1 teaspoon baking powde
1 teaspoon salt
1 teaspoon cinnamo
1 teaspoon ground ginger
1/2 teaspoon allspice1
/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 1/2 cups light brown sugar, packed
1 cup vegetable or canola oil
1 cup buttermilk*
1/2 cup applesauce
1/4 cup molasses
4 large eggs, at room temperature
1 to 2 teaspoons vanilla extract
Cream Cheese Frosting:
8 ounces cream cheese, softened to room temperature (use brick style, do not use anything labeled lite, lowfat, or spreadable)
1 stick salted butter, softened to room temperature
3 cups confectioners' sugar, sifted (do not skip sifting)
Preheat oven to 350F and spray two 9-inch round springform pans OR two high-sided (at least 2 inches) 9-inch round cake pans with cooking spray or floured cooking spray. Using scissors, cut out two circles of parchment paper and place them on the bottom of each cake pan.
Spray again with the cooking and baking spray, making sure to get the sides; set pans aside.
To a large bowl, add the flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, clove, nutmeg, and whisk to combine the dry ingredients; set aside. Tip - If you like a spicier or more robustly flavored spice cake, feel free to add a bit more of each spice, to taste.
To a separate large bowl, add the brown sugar, oil, buttermilk, applesauce, molasses, and beat on medium-high speed with a handheld electric mixer to combine. Add the eggs, vanilla, and beat to incorporate. Stop to scrape down the sides of the bowl. Add the dry ingredients mixture to the wet, and using a spatula to ensure you don't overmix, fold in the dry ingredients until just combined. Evenly divide and pour the batter between the two cake pans.
Bake for about 22 to 26 minutes, or until done. Always bake until done in your oven and if it takes 30 minutes, so be it. Cakes are done when a toothpick inserted into the centers comes out clean or with a few moist crumbs but no matter. The tops should be set and lightly springy to the touch and possibly slightly domed but will fall a bit upon cooling which is normal. Allow the cakes to cool in the pans for about 5 minutes before turning them out onto wire racks to cool completely.
Pro Tip! If you're baking in springform pans, I recommend placing them on a baking sheet and sliding it all into the oven so that if you pan does leak, it only leaks onto the baking sheet and not the floor of your oven.
Cream Cheese Frosting:
To a large mixing bowl, add the cream cheese, butter, and beat with a handheld electric mixer (or stand mixer fitted with the paddle attachment) on high speed until whipped. Add the confectioners' sugar (don't forget to sift it or you may end up with lumpy looking frosting) and beat on low speed at first to combine. Stop to scrape down the sides of the bowl as necessary.
Read Article
