A&P Holiday Recipes

Submitted by: Susan and Jay Kasey

• 3  cups  water
• 1  pound baby carrots or regular carrots, sliced into coins or sticks
• 2  large shallots, thinly sliced
• 1  medium-size red bell pepper, diced
• 1  tablespoon olive oil
• 3  tablespoons balsamic vinegar
• 1-1/2  tablespoons sugar
• 1/2  teaspoon salt
• 1/4  teaspoon freshly ground pepper
• 2  tablespoons chopped fresh Italian parsley
• Garnish: fresh Italian parsley sprig

Bring 3 cups water to a boil in a 3-quart saucepan.  Add carrots, return to a boil, and cook 4 minutes. Remove from heat.  Drain well.

Sauté shallots and bell pepper in hot oil in a large skillet over medium-high heat 3 minutes or until crisp-tender. Stir in carrots, vinegar, and next 3 ingredients, and cook 4 to 5 minutes or until liquid is reduced and vegetables begin to glaze. Remove from heat.  Stir in chopped parsley. Garnish, if desired. Can be made ahead and re-heated.

Credit: Southern Living, February 2002

Submitted by: Amy Burgess

• 1 stick butter - melted
• 1 box Jiffy corn bread mix
• 15-oz can creamed corn
• 15-oz can regular corn drained
• 1 8 ounces sour cream

Mix together and bake at 350ºF for one hour or until knife inserted in center comes out clean.

Submitted by: Crystal Garrett

• 1 cup Hellmann’s mayo
• 1 cup sour cream
• 1 teaspoon dried dill
• 1 teaspoon dried chives
• 1 teaspoon Beau Monde
• 1 teaspoon dried rarsley

Mix above ingredients and refrigerate 24 hours.  Serve with veggies.

Submitted by: Crystal Garrett

• 2-1/4 cups flour, divided
• 1-1/4 cups sugar, divided
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter or margarine
• 2 egg yolks
• 4 cups sliced apple
• 1 teaspoon cinnamon
• 1 cup powdered sugar
• 1-1/2 tablespoons milk

Combine 2 cups of the flour, ½ cup sugar, baking powder and salt.  Cut in butter until crumbs are the size of peas.  Stir in egg yolks.  Press half of mixture into bottom of a 9"x13" pan, and reserve the rest.  Combine apples, remaining flour, sugar and cinnamon.  Place apple mixture over crust in pan.  Sprinkle with remaining crumbs.  Bake at 350ºF for 40-45 minutes.  Cool and drizzle with thin icing of powdered sugar and milk.

Yield: three dozen 3" bars.

Submitted by: Crystal Garrett

• 8-oz can whole cranberries (not jellied)
• 6-oz can mandarin oranges, drained
• 1 cup chopped walnuts (depending on taste, can use less)
• 1 cup chopped pecans (depending on taste, can use less)

In a medium-size bowl, gently fold together the cranberries, mandarin oranges, walnuts, and pecans.  

Can substitute a bag of fresh cranberries for canned.  Just follow cooking directions on the bag, cool, then add oranges and nuts.

Yield: 6 to 8 servings.

Submitted by: Dan Hedman

• Frozen pie crust (in pie dish)
• 3 eggs
• 2 cups milk
• Dash nutmeg
• Dash salt and pepper
• 4-5 strips of cooked bacon
• 1 cup shredded cheddar cheese

Line cooking dish with a pie shell (or buy frozen pie shell). Poke holes in dough and prebake at 350ºF until crust is flakey and nearly done. Combine eggs, milk, nutmeg, salt and pepper in a mixing bowl and whisk. Pour mixture into pie dish (after shell pre-baked). Warm the bacon and then chop into 1" pieces and sprinkle into pie dish. Stir in 1 cup of cheese. Bake pie at 350ºF for one hour or until knife inserted in center comes out clean.

Submitted by: Beth Bogard

• 1 pound pork sausage
• 2 tablespoons butter
• 1 large onion, chopped
• 2 celery stalks, chopped
• 10 fresh sage leaves, chopped OR 3 tblsp dry
• 1/4 cup fresh flat-leaf parsley, chopped OR 3 tblsp dry
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• Day-old cornbread  (left out uncovered overnight to dry - enough cornbread for an 8"x8" pan)
• 1 cup chicken stock
• 3 large eggs

Preheat oven to 350ºF and adjust rack to middle position. Cook pork over medium heat in a large skillet, using back of a wooden spoon to break the pork into small pieces. Using a slotted spoon, transfer the pork to a large bowl. Melt butter along with any leftover fat from the ground pork in the skillet. Add onion and celery and cook, stirring frequently until onions are just turning translucent, about 5 minutes. Stir in sage, parsley, salt and pepper. Pour mixture into the bowl with the pork. Add dried and cubed cornbread to onion and pork mixture. Whisk chicken stock and eggs in a medium bowl. Pour over cornbread mixture and gently toss until all ingredients are wet. Pour into an 11"x7" baking dish. Bake for 30-35 minutes until the top is golden brown.

Submitted by: Adam Cassidy

Part 1:

•  4 cups sweet potatos, cubed
•  1/2 cup white sugar
•  2 eggs, beaten
•  1/2 teaspoon salt
•  4 tablespoons butter, softened
•  1/2 cup milk
•  1/2 teaspoon vanilla extract

Part 2:

•  1/2 cup packed brown sugar
•  1/3 cup all-purpose flour
•  3 tablespoons butter, softened
•  1/2 cup chopped pecans

Preheat oven to 325ºF. Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender.  Drain and mash.

In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9"x13" baking dish.

In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.

Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Prep: 30 min

Cook: 30 min    

Servings: 12

Submitted by: Tom and Nicole Holman

• 1 Cup warm water
• ½ Cup Heavy Cream *may substitute whole milk*
• 4½ Teaspoons instant yeast
• 1 Cup plus 2 teaspoons sugar, divided
• ½ cup buttermilk, at room temperature
• 2 teaspoons fine grain sea salt salt
• 2 large eggs, lightly whisked
• ⅓ Cup Canola Oil
• ⅓ Cup Melted Butter (We like Land O Lakes)
• 7-8 Cups all purpose flour (We use Lehi Roller Mills or Gold Medal)
• 2 Dime Sized circles (NO MORE) Soy Lecithin

• 12 Tablespoons softened butter, unsalted
• 2 Cups Plus 2 Tablespoons packed light brown sugar
• ½ Cup White Sugar
• 5 Tablespoons ground cinnamon
• 4 tablespoons cornstarch

• 6 oz. cream cheese, at room temperature
• 4 Tablespoons softened butter, unsalted
• 1½ Teaspoon vanilla extract
• 1½ Tablespoon corn syrup (light karo syrup)
• 2- 2½ cups powdered sugar

In a glass measuring cup, add the water and cream. Heat in the microwave until warm, about 30 seconds to 1 minute. Make sure it's warm and not hot. Add the yeast and 2 teaspoons of sugar. Allow to foam for 5-10 minutes. In another measuring cup, add the buttermilk and warm as well. Making sure it's luke warm, add it to the yeast mixture.

In another measuring cup, add the remaining sugar, salt, oil, butter and eggs, whisking to combine. Add to the yeast mixture in a standing mixer. Stir with a dough hook to combine. Add the flour over the top and the soy lecithin. Mix until the dough begins to form a ball then mix for 3 minutes, adding an additional ¼ cup flour if you were too light handed with the first measurement and it needs more. I never do, but everyone measures differently. Remove the dough hook and place a towel over the bowl to rise for 1-2 hours in a warm spot.

Very lightly flour the counter and roll the dough into a large, even rectangle. Spread the soft butter all the way to the edges.

In a small bowl, mix the brown sugar, sugar and cinnamon with the corn starch. Sprinkle liberally over the butter, all the way to the edges. Roll into a tight log and using floss, slice the rolls by sliding it under the dough, bring it up and make an "x", pull it tight to cut through and set it in the lightly greased cookie sheet.

Repeat until all of the rolls are in the pan and then drape with a towel to rise for 1-2 hours.

Heat the oven to 350 degrees and bake for 20-22 minutes, watching the tops because as soon as they are golden the rolls are done and you DO NOT want to over bake. Remove from the oven, cool for 2 minutes and top with frosting while hot. Sneak into another room to enjoy one all alone before the husband and kids find you.

In a bowl, with a handheld mixer, whip the cream cheese and butter together until softened. Add the corn syrup (karo syrup) and vanilla a beat again. Finally, slowly beat in the powdered sugar until desired consistency.

Credit: oh, sweet basil, March 2015