Come, All Ye Faithful Holiday Recipe Lovers!

If you’re looking for some holiday recipes, look no further than UA Connection! Our Panthers have submitted recipes for everything from delectable desserts like peppermint sugar cookies and Nantucket blueberry pie to savory comfort dishes like potato latkes and butternut squash lasagna!

Santa’s Favorite Peppermint Sugar Cookies

Ingredients (yields 15 large cookies):

• 2 1/2 cups cake flour, plus more for dusting work surface
• 2 tsp cornstarch
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, at room temperature
• 1/4 cup all vegetable shortening (unflavored), at room temperature
• 1 cup granulated sugar
• 1 large egg
• 1 large egg white
• 2 tsp vanilla extract
• 1/2 tsp peppermint extract
• Crushed candy canes, for topping

Peppermint Cream Cheese Frosting

• 4 oz cream cheese, softened
• 4 tbsp unsalted butter
• 1/2 tsp peppermint extract
• 2 1/2 cups powdered sugar

Directions:

1. Sift flour, cornstarch, baking powder and salt into a large bowl, then whisk it just a few times and set aside.
2. In the bowl of an electric mixer, on medium speed, whip together butter, shortening, and sugar until very pale and fluffy, about four minutes, scraping down the sides of the bowl as needed. Add in egg and mix until combine. Then add egg white, vanilla and peppermint extract, and mix until combine.
3. With mixer running, slowly add in dry ingredients and mix just until combine. Transfer dough to an airtight container and refrigerate two hours.
4. Preheat oven to 375 degrees F during the last 10 minutes of refrigeration.
5. Scoop dough out about 3 tbsp at a time and roll into a ball. Place dough ball on a lightly floured surface and sprinkle top lightly with flour. Using something flat and smooth (such as the storage container lid), press and evenly flatten dough to 1/2″ thick.
6. Transfer flattened dough to a Silpat or parchment-paper-lined baking sheet and repeat process with remaining dough (you’ll have to use two cookie sheets).
7. Bake in preheated oven 9-11 minutes. Allow to cool five minutes on baking sheet before transferring to a wire rack to cool.
8. Cool completely, then frost with peppermint cream cheese frosting and sprinkle with crushed candy canes.
9. For the frosting:
10. In the bowl of an electric mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy. Add peppermint extract and powdered sugar, and mix until pale and fluffy.

Since our moto has always been, “Embed yourself in the society without losing your identity,” this Thanksgiving we cooked what we call “An Egyptian Thanksgiving Meal.” The turkey is of course the main dish, but my husband (Professor
Hesham El-Askary
) will cook us his famous stuffed zucchinis.

Ingredients:

• 1 kg zucchini
• 1/2 kg beef
• 2 onions, finely chopped
• Cooking oil
• 1 1/2 cups rice
• 3 cups tomato juice
• 2 tbsp cooking oil
• Salt and pepper

Instructions:

1. To prepare the savory minced beef, mince or grind the beef coarsely.
2. Brown the onion to a pale golden color, then add beef and seasoning, and cook until the juice is absorbed.
3. Mix meat with rice and seasoning.
4. Fill zucchini loosely with rice mixture and arrange in pot.
5. Season tomato juice, add 2 tbsp cooking oil and pour over zucchini.
6. Cook for about 30 minutes.

Potato Latkes

Ingredients (yields 6 servings):

• About 4 potatoes peeled and shredded
• 1/2 grated onion
• 3 eggs, beaten
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 cup peanut oil for frying
• Apple sauce and/or sour cream for dipping

Directions:

1. Mix all ingredients (except oil) in a large bowl.
2. Drain, extracting as much moisture as possible.
3. In a large, heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4- to 1/2-inch thick patties. Brown on one side, then turn and brown on the other. Let drain on paper towels. Serve hot with apple sauce and sour cream!

Butternut squash lasagna. Photo courtesy: http://bit.ly/1O1n1MK

Tianna’s Creamed Corn Recipe


One of our favorites recipes is creamed corn. I got it from Morton’s Steakhouse when I took a cooking class there a few years ago and have tweaked it a bit since then. It’s turned into a family favorite! Enjoy!

Ingredients (yields 6 servings; I usually double the recipe for a large group):

• 2 lbs. Freshly cut sweet corn, off the cob (I have used frozen corn before and it works just as well; if using frozen corn, make sure to thaw and squeeze out any excess liquid before adding)
• 2 ½  cups heavy cream
• 3/4 tbsp. kosher salt
• ¼  tsp. ground black pepper
• ¾  tsp. fresh ground nutmeg
• ½  cup lightly packed leeks (white and light green parts only)
• 3 tbsp. granulated sugar

Preparation:

1. Carefully cut the sweet corn off the corn cobs. You’ll need about 12-15 ears to yield 2 lbs.
2. Place the heavy cream in a large stock pot or skillet. Place over medium high heat and bring to a boil. Lower the heat so the cream is at a slow boil. Boil the cream for approximately 10 minutes or until the cream has reduced to 2/3 of its original volume. Stir with a wire whisk frequently to prevent scorching of the cream. Lower the heat if necessary.
3. Add the kosher salt, ground black pepper and fresh ground nutmeg, and whisk them into the cream. Add the cut corn to the cream mixture. Stir the corn in and bring the mixture back to a slow boil.
4. Cut the leeks in half lengthwise. Wash them to remove any dirt. Cut across the leek to form thin, half-moon pieces. Measure the 1 cup of cut leeks.
5. Add the leeks and the sugar. Reduce the corn to a simmer and cook until the leeks are tender.
6. If you prefer it a bit thicker, you can whisk in 1-2 tablespoons of flour at the end to thicken.

Nantucket Blueberry Pie

Photo courtesy http://bit.ly/1lZMATU

For the filling:

• 1 bag frozen blueberries
• ½ cup sugar

For the topping:

• 2 eggs
• ¾ cup butter, softened
• 1 cup sugar
• 1 cup flour
• 1 tsp. almond extract

Directions:

1. Preheat the oven to 350°F.
2. For the filling: Place the cranberries in a buttered, 10-inch pie pan. Toss the sugar and berries.
3. For the topping: Cream the eggs and butter with the sugar. Add the flour and almond extract to the mixture, lightly tossing with a fork.
4. Pour the topping over the blueberry mix and make for 35 -40 minutes.

Drunken Sweet Potatoes

Ingredients:

• 8 yams
• 2 cups brown sugar
• ½ cup bourbon
• ½ cup heavy cream
• ¼ lb. butter
• Pecans

Directions:

1. Preheat the oven to 375°F.
2. In a skillet, brown the pecans.
3. In a big pot, boil the yams for seven minutes with water just covering them.
4. After seven minutes, drain the water and replace with ice cold water to stop the cooking process.
5. Peel and slice the potatoes.
6. In a big pan, melt the brown sugar and butter together until saucy. Then add the bourbon, heavy cream and pecans.
7. Line a casserole dish with the potatoes and pour the mixture over each layer of potatoes.
8. Bake for 25 minutes or until potatoes are cooked.

Party Potatoes

We call these “party potatoes” because they are typically made for family parties or during the holidays. They have lots of deliciously unhealthy stuff in them, so we try to limit our intake, even though we could all probably eat them every day. My Aunt Melanie (Dad’s side) has made these for as long as I can remember, and when my mom started to take over the task, she started making them for her side of the family and got them hooked too! Needless to say, it’s not a true family party without “party potatoes.”

Prep

• Preheat oven to 350 degrees and spray the bottom of a 9×13 casserole dish with cooking spray

Ingredients

• 1 bag frozen hash browns (thawed)
• 2 cups of shredded cheddar cheese
• 6 tablespoons of melted butter (separate into 4 tablespoons and 2 tablespoons)
• 1 bunch green onions (chopped)
• 1 teaspoon salt
• ¼ teaspoon of white pepper
• 2 cups of sour cream

Directions

• Mix potatoes, cheese, onions, sour cream, 4 tablespoons of butter, salt and pepper
• Put mixed ingredients into 9×13 casserole dish
• Pour last 2 tablespoons of melted butter over the top
• Bake 30-45 minutes (should be slightly golden brown on top)
• Garnish with a light sprinkle of paprika and parsley

Now you’re ready to party!