This holiday season, we’re warming our hearts (and kitchens) with fond memories of our favorite holiday foods. We’ve curated a collection of cherished holiday recipes from Ascend team members and association partners. From sweet baked goods to mouth-watering savory dishes, we hope you find something tasty to try this year! From all of us at Ascend Media, we wish you and yours a very happy holiday season!
Breakfast Breakfast Casserole Elaine Garrison............................................................ 4 Christmas Morning Fried Apples Abby Biggers............................................................... 5 Cinnamon Rolls Suzee Dittberner......................................................... 6 Twas the Night Before… Baked Oatmeal Tricia Walsh................................................................... 8 Appetizers Hot Olive Cheese Puffs Cathleen Gorby........................................................... 9 My Aunt Carol’s Hot Crab Spread Maureen Mauer.......................................................... 10 Pickle Wraps Andrea Johnson.......................................................... 11 Vegetable Dishes Bacon Blue Cheese Apple Cole Slaw Arica Billing.................................................................. 12 Broccoli Bacon Salad Georgia Hickam.......................................................... 13 Brussels Sprouts Gina Page.....................................................................14 Casserole of Mixed Vegetables Mornay Blair Johnson............................................................... 15 Corn Casserole Alison Kidd...................................................................16 Spanish Potatoes Timothy Nord.............................................................. 17 Swiss Medley Jacki Premak...............................................................18 Vegetable Pizza Carrie Parratt...............................................................19 Pasta and Soup Gluten-Free Mac & Cheese Lisa Foster...................................................................20 Grandma’s Nutty Noodles Casserole Eric Johnson................................................................21 Santa Fe Soup Aimee Preator............................................................ 22 Sweet Treats Candy Cane Cookies Rhonda Wickham.....................................................23 Caramel Coated Crispix Mix Donna Sanford...........................................................24 Crockpot Peanut Clusters Amanda Nevala.........................................................25 Don’t Mess With Texas Sheet Cake Cindy Ratcliff..............................................................26 Éclair Cake Barbara Kay................................................................ 27 Gingerbread Jena Brooks................................................................28 Pie Crust Brianna Vaughn.........................................................29 Stollen Simnel Cake Mashup Sophie Jackson........................................................ 30 Unbelievable Povatica (po-va-TEET-sa) Susan McCabe...........................................................32 Table of Contents
4 INGREDIENTS • 6 slices of white bread (or English muffins). Cut off crust, butter and cut into cubes. • 6-8 eggs • 1 pint milk (or half & half) • ¼ teaspoon dried mustard • Salt and pepper to taste • 1-2 cups diced red peppers • Half diced yellow onion • 1 pound pre-cooked mild sausage or bacon (optional) • 1½ cups shredded cheese Breakfast Casserole For the last eight years, my family has made this the night before Thanksgiving so we have an easy morning preparing dinner and watching the parade. Thanksgiving breakfast has become our favorite part of the day. Elaine Garrison Valued Ascend Partner Client American Urological Association INSTRUCTIONS • Place buttered bread cubes in a slightly greased 8½” x 11” pan. • Beat eggs and mix with milk, dried mustard and vegetables. Salt and pepper to taste. • Cook sausage or bacon and drain. Add cheese. Sprinkle cooked sausage or bacon and shredded cheese on bread. Add the egg and vegetable mixture. Set in the refrigerator overnight for at least 8 hours. • Bake covered at 350° F for 35 minutes. Uncover, sprinkle extra cheese and return to oven uncovered for 10-15 minutes.
5 INGREDIENTS • 8-10 apples (Johnathon or Honeycrisp recommended) • 4-6 tablespoons butter • 5 tablespoons brown sugar • Cinnamon Imperials/Red Hots Christmas Morning Fried Apples Growing up, my Dad made these delicious fried apples every Christmas morning for my Mom, sister and me. We would open gifts bright and early and then enjoy breakfast together. Now, my parents join my family at our home on Christmas morning to enjoy breakfast. Dad is always in charge of making these apples to share. The sweet cinnamon smell reminds me of special Christmas mornings. Abby Biggers Project Director, Ascend INSTRUCTIONS • Core apples and slice into ¼” thick slices. • Melt butter in 12” skillet. • Over medium heat, add sliced apples. • Heat, cover and simmer for 15 minutes. • Add brown sugar and stir in. • Cook for an additional 10 minutes. • Add Cinnamon Imperials and cover until melted. • Serve hot. Breakfast
6 DOUGH • 1 cup whole milk • ½ cup + 1 tablespoon granulated sugar divided • 1 tablespoon active dry yeast • 2 large eggs room temperature • 6 tablespoons salted butter melted • 1 teaspoon pure vanilla extract • 4-4½ cups flour • 1 teaspoon fine sea salt • 1 teaspoon ground cinnamon FILLING • 1 cup brown sugar • 2½ tablespoons cinnamon • 6 tablespoons salted butter, softened SOUR CREAM FROSTING • ½ cup unsalted butter, barely softened • ¼ cup sour cream • 1 teaspoon vanilla extract • 3 cups powdered sugar. Add more as needed. Cinnamon Rolls The smell of cinnamon rolls always takes me back to my childhood Christmases. Along with the excitement of Christmas morning came the fabulous aroma of my mom’s homemade cinnamon rolls. Although my Mom’s true recipe has been lost, this borrowed recipe is a close second to hers! Suzee Dittberner Account Manager, Ascend
7 INSTRUCTIONS Dough • Warm milk in the microwave for 45-60 seconds. It should be warm, but not hot to the touch (about 105° F). • Place milk in the bowl of your mixer, then add 1 tablespoon sugar and 1 tablespoon yeast to the warm milk. Stir and let it sit (proof) for 5 minutes or until it becomes foamy. • Add the ½ cup sugar, butter, eggs and vanilla to the mixture in the bowl of your mixer. Use a dough hook to stir until combined. • Add 4 cups flour, salt and cinnamon and stir with the dough hook, starting on low and increasing to high. • Knead dough in the standing mixer until a large ball is formed. The dough should be smooth and only slightly tacky to the touch. If the dough seems too sticky and is not forming a ball, add more flour 1 tablespoon at a time until a smooth ball is formed. • Transfer dough to a floured surface and knead with your hands until it is smooth and elastic (about 3-5 minutes). Form it into a ball. • Grease a large bowl and place the dough inside. • Cover the bowl with a warm, damp towel and put the bowl in a warm place to rise. • Let the dough rise about 1 hour or until dough has doubled in size. Filling • While the dough is rising, make the filling. In a small bowl, combine butter, brown sugar and cinnamon until mixture is well blended. Set aside. Assemble • Sprinkle your surface with flour. • Gently press the gas out of the dough and form it into a rectangle. • Roll the dough into a 24" x 12” rectangle, about ¼" thick. • Spread the filling across the top of the dough using greased hands or a greased spatula. This process can seem difficult but it gets easier as you spread it. • Roll up dough and cut into 12 equal sized rolls 2 inches long. • Line a 9" x 13" inch glass baking dish with parchment paper and lightly grease. Then place rolls in four rows of three, evenly spaced. • Cover and let rise until nearly doubled, about 30 minutes and preheat the oven to 350° F. Bake • Once rolls double in size, bake them in the preheated oven until golden brown, about 18-20 minutes. Check the center cinnamon rolls and make sure they are baked through. If your oven bakes cool or unevenly you may need to increase the baking time up to 10 minutes longer. If the top starts to brown before the center is baked, tent the baking pan with foil to prevent further browning. Frosting • Combine the butter, sour cream and vanilla in a medium bowl. Add up to ¼ cup more sour cream for a softer frosting. Beat with a mixer until smooth. Then add in half of the powdered sugar and mix until creamy. • Add the remainder of the powdered sugar. Add a tablespoon or two of heavy cream or milk if it becomes too thick. Add more powdered sugar as needed. Taste and add a pinch of salt if needed. • Spread on cinnamon rolls while they are still warm. Breakfast
8 DRY INGREDIENTS • 2 cups instant oatmeal – not steel cut • 1-1½ teaspoon baking powder • ½ teaspoon cinnamon • Dash of nutmeg (optional) WET INGREDIENTS • 1 cup of milk • 2 eggs • ½ cup vegetable oil • ½ cup brown sugar • ½ cup maple syrup (just pour in as much as you like) Twas the Night Before…Baked Oatmeal Great for house guests, and all ages love it! Plus, leftovers are great too! Tricia Walsh Vice President of Media Development, Ascend INSTRUCTIONS • Blend wet ingredients separately from the dry ingredients, then combine. • You can stop here and refrigerate overnight before baking. Just leave it out for 15 minutes to come closer to room temperature before baking. • If serving immediately, then allow the mixture to set for 15 minutes before baking. • Pour into buttered 1 quart baking dish. Bake at 325° F for 45 minutes. I serve with vanilla yogurt and fresh mixed berries and/or bananas. • Refrigerate the leftovers for a couple of days and warm up in the microwave for 30 seconds. Yummy.
9 INGREDIENTS • 1 cup grated natural sharp cheese • 3 tablespoons soft butter • ½ cup flour • ¼ teaspoon salt • ½ teaspoon paprika • 24 stuffed olives Hot Olive Cheese Puffs My Mom was a fabulous cook. Amazing. So much so, it was difficult to pick just one favorite recipe to share. She made these Hot Olive Cheese Puffs every Christmas, and we always teased her because originally my brother Greg (her favorite) was the only one who liked them! They grew on us and became everyone’s favorite. My Mom passed away in July 2013, and I had the recipe engraved onto cutting boards for each of my siblings that Christmas in her handwriting. I make the Hot Olive Cheese Puffs every Christmas for my family. We’ve created several variations to include black olives and different cheeses. Making these each year brings back wonderful memories of my Mom. Cathleen Gorby Senior Account Manager, Ascend INSTRUCTIONS • Blend cheese with butter. • Stir in flour, salt and paprika. Mix well. • Wrap 1 teaspoon dough around each of 24 stuffed olives. (Note: I don’t use a full teaspoon. It goes farther.) • Freeze tightly wrapped. • Unwrap, place on cookie sheet and bake at 400° F for 10-15 minutes. Serve warm. Appetizers
10 INGREDIENTS • 1 8-ounce package cream cheese (softened) • 1 can King Crab flaked (or frozen) • 1 tablespoon milk • 2 tablespoons grated onion • ½ teaspoon horseradish • ¼ teaspoon salt – dash of pepper My Aunt Carol’s Hot Crab Spread This is a favorite recipe passed down from my Aunt Carol – reminds us of the holidays and good times celebrating! Maureen Mauer Senior Account Manager, Ascend INSTRUCTIONS • Mix ingredients and place in a small ovenproof casserole. • Sprinkle with slivered almonds. • Bake at 370° F for 15 minutes. • Serve with crackers. (Carr’s Table Water Crackers Original suggested.)
11 INGREDIENTS • 8 ounces cream cheese • 16 whole pickles • 16 slices of ham Pickle Wraps INSTRUCTIONS • Spread about 1 tablespoon of cream cheese over the slice of ham. • To make the cream cheese easier to spread, microwave until slightly soft. • Lay pickle directly in the ham slice and roll up. • Slice into equal parts. My family has been eating these pickle wraps for years. We only eat them at Christmas, so I look forward to eating them every year! My aunt always made them when we visited at my grandparents’ house, and now I make them for the whole family. Andrea Johnson Ad Traffic Prepress Supervisor, Ascend Appetizers
12 INGREDIENTS • 1 16-ounce package cole slaw mix (I prefer the bagged chopped salads like Dole or Taylor Farms, as the blend of lettuce and vegetables are firm/crunchy and won’t get wilted as quickly.) • 1 apple, Fuji or Gala, unpeeled, cored and chopped into small pieces • 5 slices thick-cut bacon, cooked and crumbled • ½ cup blue cheese crumbles (one container) FOR THE CREAMY POPPY SEED DRESSING • ¼ cup sour cream, light or regular • ¼ cup mayonnaise, light or regular • 2 tablespoons white sugar • 1 teaspoon Dijon mustard • 1 teaspoon apple cider vinegar • 1 teaspoon poppy seeds • ¼ teaspoon salt • Fresh ground black pepper, to taste Bacon Blue Cheese Apple Cole Slaw Once I started my own family, I wanted to create holiday traditions of our own. I began making an elaborate dinner every Christmas Eve with new recipes we’ve never had, so I looked on Pinterest and decided on pork loin and this delicious Apple Bacon Blue Cheese Cole Slaw to pair with it. This cole slaw has become such a hit in our family and extended family that I’m demanded to bring a double batch to every holiday party and get-together. Arica Billing Valued Ascend Partner Client Professional Convention Management Association INSTRUCTIONS • Place cole slaw and chopped apple in a large mixing bowl. • Combine dressing ingredients in a small bowl. Pour dressing over the cole slaw, apples, blue cheese and bacon. Toss to combine. Sprinkle with extra blue cheese and crumbled bacon if desired. • Serve immediately. If not serving immediately, wait to add dressing. • Refrigerate leftovers in an airtight container.
13 HOMEMADE DRESSING • 1 cup mayonnaise • ¼ cup sugar • ¼ cup white wine vinegar • Salt and pepper SALAD • 4 cups broccoli florets, chopped • 6 slices bacon cooked and crumbled • ½ cup craisins • ½ cup red onion, diced Broccoli Bacon Salad This broccoli salad is my mom’s recipe that has been a staple at every holiday meal for as long as I can remember. Each bite is a crunchy, savory and sweet treat! Georgia Hickam Graphic Designer, Ascend INSTRUCTIONS • In a medium bowl, combine the mayonnaise, sugar, vinegar, salt and pepper. Set aside. • In a separate large bowl, combine the chopped broccoli florets, bacon, craisins and onion. • Pour the mayonnaise dressing over the broccoli salad and stir to coat. Vegetable Dishes
14 INGREDIENTS • 1 pound Brussels sprouts, trimmed and halved • 2-3 slices of uncooked bacon / sliced in small pieces • 1 good size shallot, peeled and sliced • 1-2 tablespoons brown sugar • 1-2 tablespoons vermouth (may substitute water) • Olive oil • Salt and pepper Brussels Sprouts INSTRUCTIONS Even the kids eat these little green morsels of bittersweet goodness! Green beans were getting old, and besides, who doesn’t love bacon, brown sugar and vermouth? During the holidays, I get the full stalk from Whole Foods, it’s so pretty and makes it even more special. Gina Page Valued Ascend Partner Client American Academy of Family Physicians • Preheat oven to 425° F. • Line cookie sheet with parchment or foil. • Lightly coat sprouts with olive oil and salt/ pepper and spread single layer on cookie sheet. • Layer bacon around the sprouts. • Roast for about 15 minutes, stirring occasionally. • As the sprouts begin to soften, layer shallots on top of sprouts. • Roast 15-20 minutes, stirring occasionally. • Sprinkle brown sugar and vermouth on top. At this point you can broil, watching closely, or continue to roast at 425° F until desired color.
15 VEGETABLES • 2 packages frozen mixed vegetables • 1 teaspoon salt • ¼ teaspoon garlic salt • 2 tablespoons butter • Bread crumbs (fresh pulled from loaf) MORNAY SAUCE • ¼ cup butter • ¼ cup of sifted bread flour • 2 cups liquid, made up of drained liquid from steaming vegetables plus cream or very rich milk • ¼ cup grated Parmesan cheese • 1 teaspoon salt • 1/8 teaspoon garlic salt • pinch of nutmeg • pinch of thyme • 2 tablespoons white wine Casserole of Mixed Vegetables Mornay This is my favorite recipe that my Mom would always make for me on my birthday. Whenever we have it, I am reminded of her. For me, it's even better the next day after being in the refrigerator overnight! Blair Johnson Chief Executive Officer, Ascend INSTRUCTIONS Vegetable Prep • Steam frozen mixed vegetables in tightly covered saucepan, adding only about ¼ cup hot water. Cook until crisply tender, about 5 minutes after they are completely defrosted. • When done, drain, saving some liquid for Mornay Sauce. Add salt, garlic salt, and butter; mix gently. Spread in the bottom of a greased baking dish and set aside. • Rip up bread into 1 inch pieces; set aside in a covered bowl. • Grease 9” x 13” baking dish. Mornay Sauce • Preheat oven to 350° • Melt butter in saucepan; blend in flour making a paste; gradually add liquid, stirring constantly to avoid lumps, cooking until thickened. Add remaining ingredients and simmer about 5 minutes. • Pour Mornay Sauce over vegetables in the baking dish; cover thickly with the ripped bread. Drizzle hot melted butter (about 3 tablespoons or more) over bread crumbs. Bake about 30 minutes at 350° F. Broil to brown crumbs, if desired. Vegetable Dishes
16 INGREDIENTS • 1 egg • 1 cup sour cream • 1 cup unsalted butter, melted • 1 can whole kernel corn, undrained • 1 can creamed corn • 1 box Jiffy corn bread mix • 1 small onion, chopped (optional) Corn Casserole INSTRUCTIONS • Mix all ingredients and pour into casserole dish. • Bake at 350° F for 1 hour. This corn casserole has been a staple at every major holiday in my family for as long as I can remember! My Grandma made it for years, then passed it on to my Mom who has passed it on to me. I loved it growing up, but my brother loved it even more. After he passed away, I make sure to cook it every year in his honor. Alison Kidd Marketing Manager/Project Director, Ascend
17 Spanish Potatoes INSTRUCTIONS Roast the potatoes • Preheat oven to 375° F. Toss the potatoes with 3 tablespoons of olive oil and salt well. Arrange in one layer in a casserole pan or rimmed baking tray and roast until browned, about 50 minutes. Sauté onions and garlic • While the potatoes are roasting, make the sauce. Heat 2 tablespoons of olive oil in a medium pot set over mediumhigh heat. Sauté the chopped onions, stirring occasionally, for 4-5 minutes, or until they begin to brown on the edges. Add the garlic, and sauté another 2 minutes. Make the sauce • Add the white wine to the pan and turn the heat to high. Boil on a high boil until the wine is reduced by half, then add the tomato paste and stir to combine. Add the crushed tomatoes, Tabasco sauce, salt, sugar and smoked paprika. Stir well and reduce the heat to a bare simmer. Let the sauce cook slowly while the potatoes roast. If you want, you can use a blender or an immersion blender to purée the sauce until smooth. Toss potatoes with sauce, continue to roast • When the potatoes are well browned, toss with the tomato sauce and return to the casserole pan. Continue to roast until the tomato sauce dries out a bit on the potatoes and caramelizes, about 10 minutes. • Serve with the remaining tomato sauce as an appetizer or side dish. INGREDIENTS • 2 pounds Yukon Gold potatoes, or other waxy potato (peeled or unpeeled, your choice), cut into 1 to 1½-inch chunks • Extra virgin olive oil • Salt • ½ medium yellow onion, chopped • 3-6 cloves garlic, chopped • ½ cup white wine (can substitute stock) • 2 tablespoons tomato paste • 1 (14-ounce) can “fire roasted” crushed tomatoes • 2 teaspoons Tabasco or other hot sauce • 1 teaspoon smoked paprika • 1 teaspoon salt • 1 teaspoon sugar Nothing beats a plate of carbs with an extra kick of heat. If you’re feeling fiesty, add some chicken to the mix and turn this side dish into an entrée. Throw out those tried-and-true mashed potatoes or candied yams and spice things up this holiday season. Timothy Nord Senior Graphic Designer, Ascend Vegetable Dishes
18 INGREDIENTS • 16-ounce package frozen “California Mix” veggie combo of cauliflower, broccoli and carrots, thawed • 1 (10.75-ounce) can condensed cream of mushroom soup • 1 cup shredded Swiss cheese (I actually use shredded cheddar.) • 1 cup sour cream • 1 (6-ounce) can French-fried onions • Ground pepper to taste Swiss Medley This is a recipe my grandmother used to make for Easter and Thanksgiving. I always think of her when I make it. It’s a heartier veggie casserole than the standard green bean casserole and has a wonderful flavor. It’s yummy as leftovers too! Jacki Premak Valued Ascend Partner Client American Academy of Dermatology INSTRUCTIONS • Preheat oven to 350° F. Set aside ¼ cup of cheese and ¼ cup of onions. • In a medium-size mixing bowl, combine thawed vegetables, mushroom soup, ¾ cup Swiss cheese, sour cream, remaining fried onions and pepper. Pour ingredients into a 2-quart casserole dish. • Bake for 30 minutes. Sprinkle reserved cheese and onions on top of the casserole and bake additional 5 minutes, or until the cheese has melted.
19 INGREDIENTS • 16 ounces cream cheese • ½ cup mayo • 1 package garlic/herb Good Seasons dried salad dressing mix (can substitute with ranch mix instead if preferred) • 2 packages large crescent rolls • 1 package pre-cut cauliflower • 1 package pre-cut broccoli • 1 tomato • 1-2 cans sliced black olives • 2-3 green onions Vegetable Pizza Vegetable Pizza is almost always my go-to appetizer! Everyone loves it, and it’s got veggies, so it has to be healthy, right? Last year, I got festive and made it into a wreath. (Side note: I typically include tomatoes, but my sister-in-law doesn’t like them, so they were left off the pictured recipe.) Carrie Parratt Valued Ascend Partner Client American Academy of Dermatology COOKING INSTRUCTIONS • Place rolls across cookie sheet (or round pizza pan). Bake according to directions on the package. • Cut cauliflower and broccoli into small bitesize pieces. • Dice tomato. Drain olives. Thinly slice green onion. • While crust bakes, blend cream cheese, mayo and seasoning. • Let crust cool after removing from oven. • Spread cream cheese mixture onto crust and top with vegetables. • To make into a wreath, cut out circle in center and add some red pepper at the top for a bow. • Chill until served. Vegetable Dishes
20 INGREDIENTS • 8 ounces of gluten-free pasta • 8 ounces of Velveeta cheese • 2 ounces of fat-free cream cheese • 2 tablespoons butter • ¼ cup milk Gluten-Free Mac & Cheese In 2015, I was diagnosed with celiac disease. One of my favorite holiday dishes was always homemade mac and cheese. I tried several different types of glutenfree mac and cheese until I decided to play around with some recipes and make it my own. No one ever knows it’s a gluten-free dish. It's always a family favorite. Lisa Foster Staff Accountant, Ascend INSTRUCTIONS • Cook pasta according to the package directions and set aside. • While pasta is cooking, cut the Velveeta, cream cheese and butter into chunks. • Using the same large pot you cooked the pasta in, add the Velveeta, cream cheese, butter and milk. Cook over low heat, stirring regularly until the cheeses are melted and the mixture is smooth. • Add pasta to the sauce and stir to combine.
21 INGREDIENTS • 2 pounds ground beef • 1 large onion, diced • 2 teaspoons shortening (Crisco or oleo) (can be substituted with something less circa 1960s) • 12 or more stuffed olives, sliced • 1 or 2 cans mushroom soup • ¼ cup grated sharp cheese (or cheddar) • About 1 cup milk • 1 pound long, flat noodles cut in half Grandma’s Nutty Noodles Casserole Throughout my early childhood, Grandma always brought her Nutty Noodles Casserole for our family to enjoy on Christmas Eve. It was a meal we eagerly looked forward to, and it became a cherished tradition. Our appetizer for the meal included Goldfish crackers and grape juice (kid’s wine). To this day, we still don’t know why Grandma called this recipe Nutty Noodles since nuts aren’t an ingredient. Eric Johnson Vice President of Media Development, Ascend INSTRUCTIONS • Brown ground beef and onions in shortening. • Add olives, soup and milk to meat and onions. (Mix the soup and milk together first.) • Boil noodles in a separate pan and drain. • Put layers of boiled noodles and meat mixture into buttered baking dish. • Season with salt and pepper. • Top with cheese. • Bake 20 minutes at 350° F. If prepared ahead of time and refrigerated, bake for a longer time. Servings • Back when, this served six to eight people. Pasta and Soup
22 INGREDIENTS • 2 pounds of ground beef, shredded chicken or turkey • 1 package of ranch style dressing (1 ounce packet) • 2 packages of taco seasoning • 1 can of black beans • 1 can of kidney beans • 1 can of diced tomatoes • i can of pinto beans • 1 can of white corn • 1 can of rotel tomatoes • 1 onion chopped Santa Fe Soup This recipe was given to me by a dear friend many years ago. It has become one of my family’s favorite recipes. It’s a quick and easy recipe, and you can certainly add more to it! Endless possibilities with this recipe. Aimee Preator Senior Print & Distribution Specialist, Ascend INSTRUCTIONS Note: All cans undrained. • Brown the beef or shredded chicken or turkey. Add the onions (sauté). • Add the remaining canned ingredients. • Add seasonings (taco and ranch packets). • Bring to a boil then reduce heat and simmer for 1 hour. • Garnish with sour cream, green onions and shredded cheese. • Serve with tortilla strips or tortilla chips. You can certainly double the recipe if needed. You can also cook this recipe in a Crockpot.
23 INGREDIENTS • 5½ cups of flour • ¾ cups of butter, cut into flour • 1½ cups of sugar and 1 tablespoon of baking powder, sifted and added to flour LIGHTLY BEAT IN ANOTHER BOWL • 4 eggs • ½ cup of milk • 1 teaspoon of lemon extract • 1 teaspoon of anise extract Candy Cane Cookies My Mom made this cookie for my sisters and me growing up. When I got older, I would make them for her. It was one of her favorite Christmas cookies. I always think of her when I bake them. Rhonda Wickham Vice President of Content, Ascend INSTRUCTIONS • Mix together, turn out and knead until smooth. • Color half red. • Refrigerate for one hour. • Roll into pencil size about 6” long. • Combine red and white and roll again. • Twist and shape into candy canes. • Bake at 325° F for about 20 minutes. Sweet Treats
24 INGREDIENTS • One cup butter • 2 cups brown sugar • ½ cup white corn syrup • ½ teaspoon vanilla • ½ teaspoon baking soda • One large of Crispix cereal Caramel Coated Crispix Mix When my friends and I get together, someone will always bring this snack and we devour it. Then during the holidays, one of us will inevitably fill tins with it and share them around. My daughters both get large bags of their own from my best friend every Christmas (because she knows if she gives the “family” a bag, I’ll eat it all). When we travel for Christmas, you’ll see all three of us on the plane eating out of our individual bags of Crispix Mix. It’s totally addictive and super easy to make! Donna Sanford Vice President of Sales & Marketing, Ascend INSTRUCTIONS • Microwave all ingredients except cereal and baking soda until boiling. • Add baking soda and stir. • Pour entire box of cereal into a brown paper bag. • Pour mixture on top. • Close bag and shake well. • Put the entire bag in microwave for 1 minute. • Remove bag and shake well again. • Repeat two more times for a total of 3 minutes in microwave. • Spread mixture onto wax paper and break apart when cool.
25 INGREDIENTS • 16 ounces dry roasted, unsalted peanuts • 16 ounces dry roasted, salted peanuts • 12 ounces semi-sweet chocolate chips • 4 ounces sweetened German chocolate • 48 ounces white almond bark Crockpot Peanut Clusters I randomly found this recipe when I was younger and made it around the holidays one year. It was a huge hit and is now on my list of treats to bring every year. The nice thing about this recipe is that it is so easy and doesn’t take much time. Perfect for around the holidays. Amanda Nevala Senior Project Director, Ascend INSTRUCTIONS Add to Crockpot in this order: • Unsalted peanuts, salted peanuts, chocolate chips, German chocolate, almond bark. • Cook on lowest setting for 3 hours. • Do NOT open lid. • Turn off and let cool. • Spoon or scoop onto a parchment-lined surface and let cool and harden. You will need to taste test at least one to make sure they are okay. Then maybe another, just to make sure. Sweet Treats
26 CAKE • 2 cups all-purpose flour • 2 cups sugar • 1 teaspoon baking soda • 1 teaspoon kosher salt • 1 cup butter (two sticks) • 1 cup water • 1/3 cup cocoa powder • 1 cup sour cream • 2 eggs • 1 teaspoon vanilla FROSTING • ½ cup butter, melted (1 stick) • 1/3 cup milk • ¼ cup cocoa powder • 1 lb powdered sugar • 1 tablespoon vanilla Don’t Mess With Texas Sheet Cake The quintessential Texas dessert No gathering in Texas would be complete without a Texas sheet cake, be it a church picnic, a football team dinner or a holiday gathering. We’ve been enjoying this recipe for years and hope that you and yours will, too. Cindy Ratcliff Managing Editor, Ascend COOKING INSTRUCTIONS • Heat oven to 350°F and spray a 13" x 18" x 1" jellyroll pan with non-stick cooking spray. • In a large bowl, combine the flour, sugar, baking soda and salt. Wisk the mixture until well combined and set aside. • In a medium sauce pan over medium heat, add butter, water and cocoa powder. • Bring mixture to a boil, stirring often, then remove from the heat and add to the flour mixture. Mix to combine, then add the sour cream, eggs and vanilla and mix thoroughly. • Spread the mixture into the prepared pan and bake for 20-22 minutes or until the cake springs back when gently pressed in the center and the edges of the cake are coming away from the sides of the pan. • While the cake is baking, prepare the frosting. In a medium bowl, combine melted butter, milk and cocoa powder and mix until smooth. Add the powdered sugar to a large bowl and add the butter mixture and vanilla. • Wisk until no lumps remain. Cover with plastic wrap or a damp tea towel until the cake has finished baking. • Pour the frosting on the cake as soon as it comes out of the oven. Spread frosting to the edges of the cake. • Let the cake cool completely to room temperature before serving.
27 INGREDIENTS • Graham crackers • 2 small boxes of instant French vanilla pudding • 3 cups milk • 8 ounces Cool Whip • Chocolate frosting Éclair Cake Afamily favorite, especially with my boys. I have been making it for over 20 years. This recipe was given to me by a dear friend I once worked with. I think of her every time I make it. Barbara Kay Valued Ascend Partner BKay Consulting COOKING INSTRUCTIONS • Line 9" x 13" pan with a layer of graham crackers. • Mix pudding with milk. • Fold in Cool Whip. • Pour half of the mixture over graham crackers. Top with another layer of crackers. • Pour other half of mixture over cracker and top with another layer of crackers. • Frost with frosting. • Cover and refrigerate overnight. Sweet Treats
28 • In a large bowl, beat butter and brown sugar until light and fluffy. Beat in the molasses, egg, ginger, cloves and salt. Gradually add flour 1 cup at a time until dough forms a ball. • Turn dough onto a floured surface; knead until smooth but not sticky, adding flour if needed. Cover and chill overnight. • Line a baking sheet with foil and lightly grease the foil. Lay a damp towel on the counter; place prepared pan on towel (to prevent slipping). Using a heavily floured rolling pin, roll out half of dough onto the baking sheet into an 1/8 inch thick rectangle. Position patterns at least ½ inch apart on dough. Cut out pattern with a sharp knife or pizza cutter; remove pattern. Remove dough scraps; cover and save to re-roll if needed. • Bake at 350° F for 15 minutes or until edges just begin to brown. Do not overbake. Remove from oven; immediately place patterns on dough. Cut around the edges trimming off excess cookie, if necessary. Cool for 10 minutes or until pieces begin to set. Carefully remove to wire racks to cool completely. Repeat with remaining dough and patterns. Dough scraps may be cut into gingerbread people or trees. • In a bowl, beat the confectioners’ sugar, meringue powder and 4 tablespoons of water on low until blended. Beat on high for 8-10 minutes or until stiff peaks form, adding additional water 1 tablespoon at a time, if needed. Place a damp paper towel over icing bowl and cover tightly until ready to use. GINGERBREAD • ½ cup butter softened • ¾ cup packed dark brown sugar • ¾ cup dark molasses • 1 egg • 2 teaspoons ground ginger • 1 teaspoon ground cloves • ¼ teaspoon salt • 3½ to 4 cups flour ICING • 3¾ to 4 cups powder sugar • 3 tablespoons meringue powder • Pastry bag and round tip • Green food coloring if you want to make trees Gingerbread Christmas always involves the smell of warm gingerbread. During the holidays, we always have the family over to build gingerbread houses. We end up with an entire village of gingerbread houses all lit up with lights and candy. To this day, the smell of gingerbread and the tradition of making houses each year fills my heart with so many happy memories of spending time with family. INSTRUCTIONS Jena Brooks Director of Facilities, Ascend
29 INGREDIENTS Yields 2 pie crusts • 2½ cups flour • 1 teaspoon salt • 1 teaspoon sugar • 1 cup butter (ice cold) • ½ cup water (ice cold) Pie Crust INSTRUCTIONS • Mix dry ingredients in blender. • Add the ice cold water by tablespoons while blending until the dough forms “pearls." If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add a couple more tablespoons of water and continue to press until dough comes together. • Work the dough just enough to form a ball. Cut the ball in half then form each half into discs. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days. • Remove from the refrigerator and let sit at room temperature for 5 minutes. • Flour your surface and roll out for your pie plate! BONUS: If you have any crust left over, cut into holiday cookie shapes, sprinkle with cinnamon and sugar and pop in the oven for 7-10 minutes for pie crust cookies. My young kids love making these, and it’s a fun way to involve them in the memory! y grandmother would always make amazing pecan and pumpkin pies. When I was old enough, she showed me how she made them and I’m pretty sure the magic is in the crust (butter)! My pie-making skills are definitely still being refined, but this recipe is perfect for a novice baker like myself. A simple recipe that brings back lots of sweet holiday memories! Brianna Vaughn Art Director, Ascend M Sweet Treats
30 INGREDIENTS • 40 grams candied peel • 1 orange • 100 grams raisins, sultanas and currants • 25 grams dried cranberries • 2 tablespoons brandy or rum • 3-4 cardamom pods • 7 grams dried active yeast • 25 grams sugar • ½ cup whole milk • 275 grams strong white bread flour • ½ teaspoon mixed spice • 50 grams unsalted butter (room temperature) • 1 egg • 1 teaspoon vanilla extract • 25 grams almonds • 25 grams shelled pistachios • 225 grams marzipan (recipe below) • Olive oil • Icing sugar (for dusting) MARZIPAN This will make more marzipan than you need but you can always make another stollen. Do not buy marzipan; it is not the same! This is so easy to make, and doesn’t have that bitter tang that store-bought marzipan sometimes has. • 200 grams ground almonds • 200 grams icing sugar • 1 egg, separated • 1 lemon, zest • 1 orange, zest Stollen Simnel Cake Mashup A mash up of a Jamie Oliver recipe for Stollen and a Waitrose recipe for Simnel Cake, I make this every year. I wouldn't be able to get away with not making this for family and friends unless I left the country for the whole of Christmas break. I do eat a lot of this myself as I love almonds. And almonds + sugar + cake is my idea of heaven. Don’t be tempted to skimp on proving time, otherwise you’ll end up with something resembling an overfilled cheese sandwich as I did the first time I made this. Sophie Jackson Valued Ascend Partner Client IMEX Group
31 INSTRUCTIONS • Chop the candied peel finely. Grate the orange zest finely. • Place all the dried fruit in a bowl with the orange zest. Squeeze the orange juice into a pan, add the brandy and heat to just below boiling point, then pour it over the dried fruit. Mix well, then set aside for two hours to allow the fruit to plump up. • Remove the seeds from the cardamom pods, then grind to a powder in a pestle and mortar. • Spoon the yeast into the bowl of a freestanding mixer, then add the sugar. • In a pan, heat the milk until just warm, add to the yeast and wisk to combine. Set aside for 5-10 minutes, until the yeast has formed a thick foamy crust on the milk. • Add the flour, spices and ½ teaspoon of sea salt. Using a dough hook, combine the butter, egg and vanilla, then mix for 5 minutes, until smooth and elastic. • Cover the bowl with clingfilm and leave in a warm place until the dough has doubled in size, about 1 hour. Line a baking sheet with baking paper and set aside. • Make the marzipan by mixing the ground almonds and icing sugar together in a food processor. Add the egg yolk, lemon and orange zest and mix again. Lightly wisk the egg white to loosen it. With the food processor running, gradually add the egg white until the mixture comes together with a soft consistency. Lightly dust a surface with icing sugar then knead the marzipan for 1 minute until smooth and pliable. Cover and chill until needed. • Roughly chop the almonds and pistachios. • Pour away about half the liquid from the soaked fruit, then add the fruit and the remaining liquid to the dough, along with the nuts. Mix again. • Turn the dough out onto a lightly floured surface and knead lightly for 1 minute. Shape the dough into an oval shape. • Roll 225 grams of the marzipan into a neat log, about 1 centimeter shorter than the length of the dough and place in the middle of the oval. • Brush one long edge of the dough with milk and fold it over, completely encasing the marzipan, and press the edges together to seal. • Carefully lift the dough onto the baking sheet, cover loosely with oiled clingfilm and leave to rise for 45 minutes to 1 hour, until nearly doubled in size. • Preheat the oven to 375° F. • Remove the clingfilm, then bake the stollen for 30 minutes, or until golden, risen and the underside sounds lightly hollow when tapped. • Leave to cool on a wire rack before drenching with icing sugar and serving. Sweet Treats
32 NUT FILLING • 1½ pounds ground English walnuts • 2 cups sugar • 2 eggs beaten • 11/3 sticks butter • 1½ cup hot milk BREAD DOUGH • 2 ounces fresh yeast • ½ cup warm water • 1 Tablespoon sugar • 2 eggs • ½ cup sugar • 1 tablespoon salt • ¼ cup melted butter • 1 cup warm milk • 5 cups flour Unbelievable Povatica (po-va-TEET-sa) This sweet bread is a multigenerational tradition for my family’s holidays and popular in the Strawberry Hill neighborhood of Kansas City, Kansas. My paternal great-grandparents, both from Croatia, brought the recipe from their native homeland and passed it onto my grandparents. We have it every Thanksgiving, Christmas and Easter. I can still remember how good it smelled and the warmth from the oven when I entered my grandparents' house each holiday. Susan McCabe Writer/Editor, Ascend
33 INSTRUCTIONS • Nut filling: Mix sugar and nuts well. Add melted butter and 1 cup hot milk and mix well. Add beaten eggs and mix well. If mixture is too thick, add more hot milk. NOTE: Mixture should be the consistency of soft butter. • Bread dough: Dissolve fresh yeast in ½ cup warm water and 1 tablespoon sugar. Beat eggs, sugar, salt and melted butter well. Add warm milk to egg mixture and stir well. (Note: Important that this is very warm but not hot.) Add yeast mixture and stir again. • Sift flour; add half to liquid and stir until flour is moistened. Now use mixer and beat well. Add more flour and continue to beat until sides of bowl are clean (takes about 5 minutes of hard beating). This makes about three pounds of dough. • Place dough on floured cloth. Grease hands with melted shortening. Knead slightly with a little more flour until soft and easily handled. Grease and set dough in warm place for about 20 minutes to rise. • On large surface, stretch dough, still on floured cloth. Work it with back of hand until pulled as thinly as possible. (When stretched out, dough may be about 24" x 34" inches). Spread nut mixture evenly over the entire surface of the dough. • Lift one side of cloth and dough will roll itself. Roll into closed U-shape and place in large, greased baking pan. Let rise 15 minutes, then brush with whole beaten egg. Bake at 350° F oven for 1 hour and 15 minutes. Makes three small loaves. Bridget Blaney Senior Account Manager, Ascend Cindy Haden Chief Financial Officer, Ascend Terry Scruton Writer/Editor, Ascend Puttering in the Kitchen Sweet Treats Cliff Flowers Network Administrator, Ascend Kate Hegarty Vice President of Production, Ascend
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