Hanukkah (Wednesday, November 27-Thursday, December 5, 2013) Jewish festival, lasting eight days from the 25th day

y of Kislev (in December) and commemorating the rededication of the Temple in 165 BC by the Maccabees after its desecration by the Syrians. It is marked by the successive kindling of eight lights. Thanksgiving (Thursday November 28, 2013) An annual national holiday marked by religious observances. The holiday commemorates a harvest festival celebrated by the Pilgrims in 1621, and is held in the US on the fourth Thursday in November.

Christmas (Wednesday December 25, 2013) The annual Christian festival celebrating Christ's birth, held on December 25 in the Western Church.

Kwanzaa (Thursday, December 26-Wednesday, January 1, 2014) A secular festival observed by many AfricanAmericans from 26 December to 1 January, as a celebration of family, community, and culture. New Years Day (January 1, 2014) The first day of the year.

All holiday definitions from Oxford English Dictionary.

Special thanks to all of the contributors that made this Holiday Cookbook possible:

Dr. Kurt BretschProfessor & Faculty Director, SoMAS Semester by the Sea Program Chris PaparoDirector of Marine Sciences Center Jesse BarriusoStudent RA Julie BeckStudent Molly BrownStudent Ashley FloresStudent Nikos FlorosStudent Eliana HorowitzStudent Ashley LambrechtStudent Emily MarkowitzStudent Kelsey McManusStudent Ariel Crdova RojasStudent Barbara RyanMom

Table of Contents Drinks.1-2 Appetizers ..3-6 Entres...7-12 Baked Goods...13-18 Desserts19-29

http://www.occasionsonline.com/wp -content/uploads/2011/12/Holiday -drinks-1-

Drinks

http://blogs.babble.com/family-kitchen/

COQUITO (Puerto Rican Eggnog)

Contributed by: Ariel Crdova Rojas

Around the same time every year after thanksgiving, my body gets this insatiable carnal craving for 2 specific food items: Pasteles and Coquito. No Christmas season is complete in a Puerto Rican family without these, they are a staple. Coquito is the coconut, alcoholic Puerto Rican version of Eggnog. Christmas has always been my favorite holiday. On Christmas Eve, we all congregate at my Lelas (my grandmas) house for parrandas(carols), singing, playing the guiero, salsa n, and of course eating and drinking, it is a crazy party; and coquito is our drink of choice. To me it wouldnt be Christmas without that sweet, creamy drink to soothe your soul. Traditionally it is made with real coconuts, I remember my younger days of putting it in the oven to make it soft, singeings off the hairs on the stove, cracking the eyes open with a hammer, scraping off coconut pieces, and straining the milk out of it. Usually it is made by the caldo, or caldron full, but dont worry, I wont be asking you to do that. This is simplified, modern day version of the drink. There are a few different versions to this drink, but I will be providing you with the recipe my family uses year after year, and hopefully it will become a staple in your Christmas as well. This drink is so good that we give it out as a present. INGREDIENTS One 15-ounce can of cream of coconut (Coco Lopez) One 12-ounce can of evaporated milk One 14- ounce can of sweetened condensed milk One 13.5-ounce can of 4 egg yolks or cup of egg substitute 1 teaspoon of vanilla extract 2 cinnamon sticks or 1 teaspoon of cinnamon 1.5 cups (or to taste) of white rum (BACARDI)

Note: You will be drinking raw eggs, they are optional. Some people use them, others dont. Amount of rum is to your own taste. I suggest making one light batch and one more alcoholic. (In my family they always go heavier on the rum). Also, many people use only Coco Lopez, but I like using coconut milk in addition. If you are going that way dont use the full can of Coco Lopez as it will turn out too sweet.

Depending on how much Coquito you are making this can be a very messy process due to the stickiness and variety of the ingredients. If you are making one batch, you can simply place all the ingredients (except for the cinnamon sticks) in the blender, at a low speed until it is smooth, and serve or place in a bottle in the refrigerator. If you are making a big caldo full like we do, then you will need to increase the recipe accordingly, and make it in batches. Have a big pot ready to place the blended sections. Add each ingredient in thirds to the blender and mix. Do this until you have mixed up all the batches. Once you have all of it in the caldo, mix it up and add your rum, we do it by the bottleful. Make sure to add just enough cinnamon, but not enough that it overpowers the taste. If using real cinnamon sticks only add it to the end once placed into bottles, and shake so that the cinnamon infuses in the drink over time. Once finished, just sit back (or dance), and enjoy the sweet taste of success.

http://blog.gigmasters.com/wp-content/uploads/2012/11/hannukah-

Appetizers

http://images.meredith.com/bhg/images/recipe/

Butternut Squash Soup

Contributed by: Kelsey McManus 1 large (2 small) butternut squash 1 large onion 2 garlic cloves 3 tbsp. butter 2 celery stalks 2 bay leaves 2 tbsp. flour 1 stick of cinnamon 1 whole nutmeg 1 clove 1 48 oz. can chicken broth Pt. heavy cream 2 tbsp. maple syrup 1. Peel, seed and cube squash. Roast at 350F with oil, salt and pepper for 45 minutes1hour 2. Saut diced onion, with 2 cloves of garlic, bay leaves and celery (chopped) in butter, until tender, add 2 tbsp. flour to create roux for about 3-5 minutes (should look like paste). 3. Add: 1 stick cinnamon 1 grated fresh whole nutmeg 1 whole clove 4. Saut for 3-5 minutes 5. Add the squash and combine for 5-8 minutes 6. Add the chicken broth, heavy cream and maple syrup 7. Simmer for 1 hour 8. Remove bay leaves, cinnamon stick and clove and discard 9. Remove from heat and puree 10. Add salt and pepper to taste

Potato Pancakes (Latkes)

Contributed by: Eliana Horowitz 1 large baking potato (1 pound), peeled 1 small onion (4 ounces), peeled 1/4 cup all - purpose flour 1 large egg, lightly beaten 1 teaspoon salt 1/4 teaspoon freshly ground pepper Peanut oil, for frying In a food processor or on a box grater, coarsely shred the potato and onion. For longer strands, lay the potato sideways in the chute of your food processor. Transfer to a colander or wrap in a cheesecloth sling, and squeeze as dry as possible. Let stand for 2 minutes, then squeeze dry again. In a large bowl, whisk the flour, egg, salt and pepper together. Stir in the potato onion mixture until all pieces are evenly coated. In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the potato mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.

Entres

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Old Fashioned Mac and Cheese

Contributed by: Emily Markowitz

2 cups uncooked elbow macaroni 4 tbsp. butter 2 tbsp. all-purpose flour 2 cups milk 1/4 onion, minced Salt and pepper to taste 1/4 pound processed cheese food 1/4 pound shredded cheddar cheese 1/4 pound shredded Swiss cheese 1. Preheat oven to 350 F. 2. Prepare the elbow macaroni according to package directions. 3. Meanwhile, melt the butter in a small saucepan over medium high heat. Stir in the flour until a cream colored paste forms. Then pour milk and stir constantly until this comes to a hard boil, then stir for 1 more minute. Remove from heat and set aside. 4. When the macaroni is cooked, spread 1/2 of it into the bottom of a lightly greased 9x13 baking dish. Then layer half of the grated onion, 1/2 of the salt and pepper and 1/2 each of the cheeses. Repeat this one more time: macaroni, onion, salt and pepper and cheeses, and then pour the reserved white sauce over all. Top off with small pats of butter to taste. 5. Cover and bake at 350 F for 45 minutes.

Pasteles Puertoriquenos (Root Vegetable and Meat Tamales)

Contributed by: Ashley Flores Puerto Rican pasteles are an authentic, delicious, traditional food made for the Christmas season. My family gets together and makes these at the beginning of December and lasts for about 2 months because we make about 100 or so. But don't worry, this recipe makes about 25-30 pasteles. It may seem like a lot of work (it is!) but if you get together with your family and make them, you'll have a great time. You won't regret it in the end when you open up the pastel once it's cooked and the delicious aroma caresses your senses. Ingredients: Achiote Oil 1 cup of olive oil 2 tablespoons annatto (achiote) seeds Pork Filling 3 lbs of pork cut into 1/2 - inch cubes 1/4 cup Achiote Oil 1/3 cup Sofrito (store bought) 7 oz. jar of pitted olives 2 cans of red peppers Adobo, salt, sazon, cumin, black pepper, oregano to taste

Root Vegetable Batter 8 pounds of green banana, peeled 3/4 pound pumpkin, peeled 1 yam 1/3 cup Achiote oil 4 potatoes, peeled Adobo, salt and sazon to taste You will also need 1 pound banana leaves cut in half A box of aluminum foil

1) Make the Achiote Oil: In a small pot put in oil and annatto seeds and heat it on medium high, mixing it occasionally until the oil turns an orangy-red color. Once that's done, strain out the seeds and set the oil aside. 2) Make the pork filling: Put the pork in a large pot. Add the oil, sofrito, olives, red peppers, and all other seasonings. Mix and let it cook for 30-45 minutes 3) Make the root vegetable batter: Grate the green bananas, pumpkin, yam, and potatoes on the finest side of a box grater. DON'T USE A FOOD PROCESSOR. Stir in the Achiote oil, adobo, salt, and sazon. The mixture should be the color of sweet potato and the texture of a sticky batter. 4) Cut out a piece of aluminum foil (about 12x18 inches). Place a banana leaf on top. Lightly oil the center of the banana leaf. Spoon about 3/4 cup of batter onto the center of the leaf. Make a little well in the center of the batter and spoon about 1/4 cup of pork filling with some of it's juice into the well. 5) Fold the bottom side of aluminum foil over 3/4 way to the top. Then fold up again. Roll both of the side edges. Make sure that the foldings are tight to keep the pastel in place and nothing spills out. Set aside with the folds facing down. Repeat with the remaining. 6) You can freeze them all or some at this point. To cook, place water in a large pot, add some salt and bring to a boil. Place the frozen/unfrozen pasteles in. Adjust the heat so the water is boiling gently. Cook for 1 hour. Remove and drain the pasteles thoroughly.

Sausage Shepherd's Pie with Sweet Potatoes and Squash

Contributed by: Dr. Kurt Bretsch Ingredients: 1 1/2 pounds tan-skinned sweet potatoes, peeled, cut into 2-inch pieces (about 5 cups) 1 pound butternut squash, peeled, seeded, cut into 2-inch pieces (about 3 cups) 1 medium russet potato, peeled, cut into 2-inch pieces 2 tablespoons (1/4 stick) butter 2 tablespoons pure maple syrup 1 1/2 pounds sweet Italian sausage, casings removed 2 cups chopped onions 1 tablespoon minced garlic 3/4cup frozen peas 3/4cup frozen corn kernels 1/3 cup whipping cream 1 large egg, lightly beaten 1 1/2 teaspoons curry powder 1/2 teaspoon ground coriander 6 drops hot pepper sauce Preparation: Cook sweet potatoes, squash and russet potato in large saucepan of boiling salted water until tender, about 25 minutes. Drain. Return all potatoes and squash to same saucepan and mash. Stir over medium heat until excess moisture evaporates, about 5 minutes. Add butter and syrup. Season to taste with salt and pepper. Mash mixture until smooth. Preheat oven to 350F. Butter 8 x 8 x 2-inch glass baking dish. Cook sausage in large skillet over medium-high heat until sausage is brown and cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl; reserve 1 tablespoon of drippings in skillet. Add onions and garlic to skillet and saut over medium-high heat until onions are tender and golden, about 7 minutes. Add onion mixture to sausage. Season to taste with salt and pepper. Cool. Mix in peas, corn, cream, egg, curry powder, coriander and hot sauce. Transfer sausage mixture to prepared baking dish. Spoon mashed potato mixture over; smooth top. (Can be prepared 1 day ahead. Cover and refrigerate.) Bake until heated through and potatoes begin to brown around edges, about 45 minutes (or about 1 hour for casserole that has been refrigerated). Let stand 5 minutes before serving. Fromhttp://www.epicurious.com/recipes/food/views/Sausage-Shepherds-Pie-with-Sweet-Potatoes-andSquash-5119

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Turducken
Contributed by: Jesse Barriuso Ingredients: Stovetop Cornbread stuffing mix College Inn Turkey Broth 10-12 lb turkey, deboned 4-5 lb duck, deboned 3-4 lb chicken, deboned McCormick Grilled Chicken Seasoning Green and red peppers, finely chopped Cilantro Red Onions, chopped Garlic, 3-4 cloves Hot sauce, of your choice Olive oil Paprika Salt and pepper Metal Skewers String Aluminum Pan Aluminum Foil Preparation: Debone turkey, duck, and chicken. Easier to have to butcher do it for you or best when done yourself. There are numerous YouTube videos with instructions to do it yourself. It takes time but worth it. Completely remove the bones from the duck and chicken but leave the bones of the leg and wings of the turkey. Prepare Sofrito. Place garlic, onions, cilantro, olive oil, hot sauce, red and green peppers, and salt into a food processor and blend to a puree. Prepare cornbread mix. Preheat oven to 350 F. Sprinkle outside of turkey, duck, chicken with salt and pepper and drizzle with olive oil. Flip over and repeat on the inside. Spread cornbread over the turkey cavity. Put duck over the stuffing skin-down and spread cornbread. Repeat with chicken. Skewer chicken closed, followed by duck and lastly turkey. Flip over turducken carefully and remove all skewers except for the one holding the turkey closed. Use a string to tie the legs together and tuck the wings in. The string will add addition support to the turducken. Place turducken in deep aluminum pan and pour turkey broth in the pan. Use sofrito to generously season the outside of the turkey. Cut slits into the turkey breast and add sofrito inside the breast. Cover with aluminum foil that has been sprayed with olive oil and place in oven. Cook for 4-5 hours until meat thermometer placed into the chicken reads 165 F. Baste one per hour until fully cooked. When fully cooked let turducken rest for 30 minutes and carve. Enjoy.

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Turkey Chili
Contributed by: Chris Paparo

3 lbs dark meat turkey (cut into chunks) Butter 4 Tablespoons Chili Powder 1 Tablespoon Oregano 1 Teaspoon cumin 2 Cloves galric (chopped) 2 Teaspoons salt 2 teaspoons black pepper 3 Onions (chopped)

Brown turkey in frying pan with butter. After all meat is browned, add chili powder, oregano, cumin, and garlic, to the meat and stir well so that all the meat is coated. Once coated with spices, return to low heat and cook for an additional 15 minutes stirring so the meat does not burn. Transfer meat to a large pot and add enough water to cover meat and bring to a slow boil. I like to simmer the meat for a two hours, adding water if necessary add onions, simmer for an additional hour or until meat begins to fall apart (do not add any more water at this point) Serve in a bowl with shredded cheddar and a slice of buttered Italian bread.

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http://www.fitday.com/fitness-articles/holiday-

Baked Goods
http://blogs.mydevstaging.com/blogs/daily-dish/files/2012/10/ http://www.chowstatic.com/

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Delrich Sugar Dainties

Contributed by: Molly Brown

1 c margarine 3 eggs 1/2 tsp salt 2 tsp cream of tartar

1 c sugar 3 3/4 c flour 1 tsp baking soda 1 1/2 tsp vanilla extract

Cream together margarine and sugar. Add eggs and blend well. Sift together the flour, salt, soda and cream of tartar. Add the flour mixture gradually to the creamed mixture. Add vanilla and chill dough thoroughly. Roll on a floured pastry cloth to 1/4" thickness. Cut with cookie cuters. Place on ungreased cookie sheets. Bake 6 to 8 minutes at 425 degrees. Yields 5-6 dozen.

To add extra flavor add lemon or almond flavoring.

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Mexican Wedding Cookies

Contributed by: Kelsey MeManus

1 cup butter or margarine 1/2 cup sifted confectioners sugar 1 tsp. vanilla 2 1/4 cups all-purpose flour 1/4 tsp. salt 3/4 cup finely chopped nuts Mix butter, sugar, and vanilla thoroughly. Measure flour by sifting. Stir flour and salt together; blend in. Mix in nuts. Chill dough. Heat oven to 400 F. Roll dough in 1 balls. Place on ungreased baking sheet (cookies do not spread). Bake 10 -12 minutes, or until set but not brown. While still warm, roll in confectioners sugar. Cool. Roll in sugar again. Makes about 4 dozen 1 cookies

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Pumpkin Muffins
Contributed by: Kevin Ryan

1 cup flour 3/4 cups sugar 1/4 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1/4 tsp. cloves 1/2 cup vegetable oil 1/2 cup pumpkin puree 1 egg, beaten 1. Preheat oven to 375 F 2. Line muffin tin with paper cups or grease 3. Sift all dry ingredients into a large bowl 4. Make an indentation with a spoon into the dry mixture and add egg, oil, and pumpkin. Mix until ingredients are combined. 5. Pour into muffin tin. Fill each cup half way. 6. Bake for 18-20 minutes.

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Sugar Cookies
Contributed by: Molly Brown

2 1/4 c flour 1/4 tsp salt 2 tsp baking powder 1/2 c shortening

1 c sugar 2 eggs, beaten 1/2 tsp vanilla 1 Tbsp milk

Sift flour, salt and baking powder together. Cream shortening and sugar together, add eggs and vanilla, then add sifted ingredients and milk. Roll and cut. Sprinkle with sugar and bake on baking sheet in moderate oven (375 degrees) for 12 minutes. Makes 2 1/2 dozen.

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Desserts
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http://kalisasorexi.com/wp-content/

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3 Hole Cake
Contributed by: Molly Brown

3 c flour 6 Tbsp cocoa (heaped) 1 tsp salt 2 Tbsp vinegar 2 c cold water

2 c sugar 2 tsp soda 3/4 c oil 2 tsp vanilla

Sift together flour, sugar, cocoa, soda, and salt. Make 3 holes in the dry ingredients. Fill 1st hole with oil, 2nd hole with vinegar, 3rd hole with vanilla. Add cold water and mix well. Pour into a large 13x9x2 pan or 2 9 inch round pans. Bake in a 350 degree oven for about 35 minutes.

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Apple Crisp
Contributed by: Kevin Ryan

1 cup all-purpose flour 3/4 cup rolled oats 1 cup packed brown sugar 1 tsp. ground cinnamon 1/2 cup butter softened 4 cups apples 1 cup sugar 2 tbsp. cornstarch (substitute 4 tbsp. all-purpose flour) 1 cup water 1 tsp. vanilla extract Vanilla ice cream, optional 1. Preheat oven to 350 F. In a large bowl, combine first four ingredients. Cut in butter until crumbly. Press half of this crumb mixture into a greased 2 1/2 qt. baking dish or a 9 square baking pan. Cover with apples. 2. In a small saucepan, combine the sugar, cornstarch (if substituting with flour begin with 2 tbsp., increase as necessary for desired thickness) water and vanilla. Bring to a boil; cook and stir 2 minutes or until thick and clear. Pour over apples. Sprinkle with remaining crumb mixture. 3. Bake 60-65 minutes or until apples are tender. Serve warm, with ice cream if desired.

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Cherries Jubilee
Contributed by: Ashley Lambrecht

For the shortcakes... Ingredients: 1 lb.. (approximately 3 cups) All-Purpose Flour 1 1/4 oz. (approximately 2 Tablespoons) Baking Powder 4 oz. (1/2 cup) Granulated Sugar 4 oz. (1/2 cup or 1 stick) Butter 2 each Eggs 1 1/2 cup Half -N-Half (or 3/4 cup Heavy Cream and 3/4 cup Milk) Additional Granulated Sugar (for sprinkling on top) Powdered Sugar (for dusting) Directions: Dry mix the Flour, Sugar, and Baking Powder in a bowl or food processor. Cut in the Butter (or pulse on a food processor) until the mixture is crumbly and looks like coarse cornmeal. If using a food processor remove the mixture from the processor bowl and put it in another bowl. Beat the Eggs with the Half -N-Half (or Cream and Milk) and add this to the Flour mixture. Stir in with a fork until it is combined, but do not beat. It should still be wet and sticky. Drop by scoopfuls onto a sheet pan lined with parchment, or scoop into cupcake or muffin cups, or a greased muffin tin. Generously sprinkle the tops with Granulated Sugar. Bake in a 400 to 425 degree Fahrenheit oven (use 400 if you have a convection oven or 425 for a standard oven) for approximately 12 to 15 minutes, or until the tops are a deep golden brown. And for the sauce... Ingredients: 1pound fresh ripe cherries, pitted 3 tablespoons unsalted butter 1/3 cup sugar 2 tablespoons lemon juice 1 tablespoon grated lemon zest Directions: With a cherry pitter, remove the pit from each of the cherries. Discard the pits and set the pitted cherries aside in a bowl. In a medium saut pan, melt the butter over medium heat. Sprinkle in the sugar and stir until it combines with the butter and begins to melt. Continue cooking until it begins to turn light golden about 1 to 2 minutes. Add the pitted cherries to the pan along with any juices that have collected in the bowl. Saut the cherries, stirring frequently, just until they begin to soften and give up some of their juices about 3 to 4 minutes. Stir in the lemon juice and lemon zest

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Chocolate Peanut Butter Squares

Contributed by: Molly Brown Crust 1 1/2 c flour

1/4 brown sugar

2/3 c melted butter

Prepare as for pie crust. Pat into 9x13 pan. Bake at 350 degrees for 12-15 minutes. Cool. Topping 1 c white sugar 1 c light corn syrup 2 c Rice Krispies

1 c chocolate chips 1 1/4 c chunky peanut butter

Combine sugar and syrup and bring to a boil. Remove from heat. Stir in chocolate chips and peanut butter. Add Rice Krispies. Spread over crust. Cool. Cut into squares.

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Chocolate Walnut Cake

Contributed by: Barbara Ryan Ingredients: 1 box Duncan Hines Yellow Cake mix 1 box Duncan Hines Deep Chocolate Cake Mix 1 pint Sour cream 1 pint Wesson oil 8 eggs 2 boxes Jello chocolate pudding mix Steps: 1. Preheat oven to 350 degrees. 2. Mix first 6 ingredients together for 8 minutes. 3. Combine the chocolate chips and walnuts. Set aside. 4. Layer 1/2 of the cake batter into each of the Angel Food cake pans (grease them with butter first). 5. Layer 1/2 of the chocolate chip/walnut mixture into each pan. 6. Layer remaining cake batter on top. 7. Bake for 1/2 hour at 350 degrees. 8. Layer the rest of the chip/walnut mixture on top. 9. Bake 1/2 hour more. 10. Sprinkle sugar on top. 11. Let cool and enjoy! 2 Angel Food cake pans 12 oz. chocolate chips 12 oz. chopped walnuts 1 tbs. sugar

Yield: 2 cakes...if you wish to only make one cake at a time, use 1/2 portions all of the ingredients

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Cream Cheese Frosting

Contributed by: Molly Brown

1 8oz pkg cream cheese 1 stick butter vanilla

1 c chopped walnuts 1 box powdered sugar

Mix together until light and fluffy. Store in refrigerator.

Crisco Frosting
Contributed by: Molly Brown

3 Tbsp flour 3/4 c crisco 1 tsp vanilla

1/2 c milk 1 c sugar

Cook flour and milk until thick. Cool in refrigerator. Beat 3/4 c crisco and 1 c sugar until smooth. Add the flour mixture and beat about 10-15 minutes. Add 1 tsp of vanilla and beat until well mixed.

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Devils Food Cake with Peppermint Frosting

Contributed by: RA Julie Beck White Chocolate Cream 12 ounces white chocolate, finely chopped 3 cups chilled heavy whipping cream, divided 1 1/2 teaspoons pure peppermint extract Peppermint Frosting 2 1/4 cups sugar 1/2 cup water 3 large egg whites 1 tablespoon light corn syrup 1/2 teaspoon pure peppermint extract bittersweet chocolate curls (optional)

INGREDIENTS Cake 2 2/3 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon salt 2 1/4 cups sugar 1 cup unsalted butter, room temperature 3 large eggs 1 large egg yolk 1 1/4 cups unsweetened cocoa powder, sifted 2 cups ice water Dark Chocolate Ganache 1 1/3 cups heavy whipping cream 2 tablespoons light corn syrup 14 ounces bittersweet chocolate, chopped PREPARATION Cake

Position rack in center of oven; preheat to 350F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Dust pans with flour; tap out excess. Whisk first 4 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time, beating well after each addition. Beat in yolk. Add cocoa and beat until well blended. Add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition. Divide batter between prepared pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks 15 minutes. Invert cakes onto racks and cool completely. Wrap in foil; store at room temperature. Ganache Bring cream and corn syrup to simmer in medium saucepan. Remove from heat; add chocolate and whisk until melted and smooth. Transfer to small bowl. Chill until firm enough to spread, about 1 hour. Before using, let stand at room temperature until soft enough to spread, about 30 minutes.

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Devils Food Cake with Peppermint Frosting (cont)

Cream Place white chocolate in large heatproof bowl. Bring 1 cup cream to simmer in saucepan. Pour hot cream over white chocolate. Let stand 1 minute; whisk until smooth. Whisk in extract. Cover; chill until mixture thickens and is cold, at least 4 hours. Chill. Add 2 cups chilled cream to white chocolate cream and beat until smooth and peaks form. Cover and chill. Whisk to thicken, if necessary, before using. Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer on platter, cut side up. Spread 1/3 of dark chocolate ganache over cake. Spoon 2 cups white chocolate cream in dollops over cake; spread evenly to edges. Top with second cake layer, cut side down; spread 1/3 of ganache over, then 2 cups white chocolate cream. Repeat with third cake layer, cut side up, remaining ganache, and remaining cream. Cover with fourth cake layer, cut side down. Chill while preparing frosting. Frosting: Combine sugar, 1/2 cup water, egg whites, and corn syrup in large bowl of heavy -duty stand mixer. Whisk by hand to blend well. Set bowl with mixture over saucepan of gently simmering water; whisk constantly with hand whisk until mixture resembles marshmallow creme and ribbons form when whisk is lifted, 8 to 9 minutes. Whisk in peppermint extract. Remove bowl from over water and attach bowl to heavy-duty stand mixer fitted with whisk attachment. Beat on high speed until mixture is barely warm to touch and very thick, 7 to 8 minutes. Using offset spatula and working quickly, spread frosting over top and sides of cake. Sprinkle chocolate curls over top and sides.

From Bon Apetit

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Orange Kiss-Me Cake

Contributed by: Molly Brown Oven 350 degrees 1 large orange 1/3 c walnuts 1 tsp baking soda 1 c sugar 1 c milk 40 to 50 minutes 1 c seedless raisins 2 c sifted flour 1 tsp salt 1/2 c shortening 2 eggs

Grind together 1 large orange, pulp, rind (reserve juice for topping), 1 c seedless raisins, 1/3 c walnuts. Set aside. Sift together 2 c sifted flour, 1 tsp soda, 1 tsp salt, 1 cup sugar. Add 1/2 c shortening, 3/4 c milk. Beat for 2 minutes, about 300 strokes, until batter is well blended. (With electric mixture blend at low speed, then beat at medium speed for 2 minutes.) Add 2 eggs, unbeaten, and 1/4 c milk. Beat for 2 minutes. Fold orange-raisin mixture into batter. Pour into well-greased and lightly floured 12x8x2 or 13x9x2 pan. Bake in moderate oven, 350 degrees, for 40 to 50 minutes. (If using self rising flour, decrease soda to 1/4 tsp and omit salt.) (Cake may be baked in two 8 or 9 inch round layer pans at 350 for 35 to 45 minutes.) Orange Nut Topping 1/3 c orange juice 1 tsp cinnamon

1/3 c sugar 1/4 c chopped walnuts

Drip 1/3 c orange juice over warm cake. Combine 1/3 c sugar, 1 tsp cinnamon, 1/4 c chopped walnuts. Sprinkle over cake. Decorate with orange slices if desired.

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Rizogalo (Greek Rice Pudding)

Contributed by: Nikos Floros

Ingredients 6 cups Milk 1.5 cups Sugar 1 cup Rice (very white and soft rice) 2-4 tbsp corn flour (more you add the more thick it will be, I think it is best thin) 3 tsp Vanilla Extract (I usually ad a bit more, but I love vanilla) 3 cups Water To garnish: cinnamon

Directions Start by rinsing the rice and draining it. Bring the water to a boil in a pot and add the rice. Stir over low heat for around 20 minutes (or until rice is tender and water has been absorbed) with the lid on. In a bowl add sugar and 5 cups of the milk; stir to combine. While stirring the rice (best with a wooden spoon), pour the milk-sugar mixture into the pot and continue stirring until they all come to a boil, you may need to increase the heat a little. Next dissolve the corn flour in the last cup of milk and add this mixture to the pot; continue stirring over low heat until the mixture thickens. Lastly add the vanilla and stir to combine; remove the pot from heat as soon as the vanilla is stirred in. Rizogalo can be served hot and cold, but is always best garnished with lots of cinnamon.

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Happy Holidays!

Photo Credit: Kurt Bretsch 2012