We don’t want to scare you, but the holidays will be here before you know it! It’s almost time to start planning the extravagant feasts we look forward to all year and we’ve got some recipes for you to add to the list. You may recognize them from last year’s fourth quarter Leader magazine, but we thought they were too tasty to not share again.
Have a holiday recipe you’d like to share with our readers? Submit your favorite holiday recipe to Jenny Kreisher by October 7 for a chance to be featured in this year’s holiday Leader. The lucky chef whose recipe is used in the magazine will receive a Farm Credit surprise that is sure to help out in the kitchen during the holidays!
Crème Brulè French Toast (Submitted by: John & Wendy Venskoske, Winchester, VA)
- 1/2 cup butter
- 1 cup packed brown sugar
- 2 Tbsp corn syrup
- 1 tsp vanilla
- 1 tsp brandy-based liquor or orange juice
- 6 slices of thick French bread or Texas toast
- 5 eggs
- 1-1/2 cups half & half
- Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9” x 13” inch baking dish.
- Remove crusts from the bread and arrange in the baking dish in a single layer.
- In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread.
- Cover and chill for at least eight hours or overnight.
- Preheat oven to 350 degrees. Remove the dish from the refrigerator and bring to room temperature.
- Bake uncovered for 35 to 40 minutes, until done.
Potato Filling (Submitted by: Terry Hobbins, Mifflinburg, PA)
- 8-10 medium potatoes
- 3 large eggs
- 2 medium onions, chopped
- 3 cups bread crumbs
- 1 stalk of celery, chopped
- 1/4 lb. butter
- Salt and pepper, to taste
- Peel, cook and mash potatoes until smooth.
- Add the three eggs and stir gently.
- Fry the chopped onion, celery and bread crumbs in the butter in a large skillet until the onion and celery are soft. Add to the potato and egg mixture.
- Add the salt and pepper (as much as you desire).
- Place the mixture in a buttered casserole dish and dot the top with additional butter.
- Bake at 325 degrees for one hour.
Candy Cane Cheesecake (Submitted by: Grace Gillen, Birdsboro, PA)
- 12 oz of Christmas Oreo cookies, crushed
- 3 Tbsp melted butter
- 4 pkgs of cream cheese (room temperature)
- 3/4 cup sugar
- 1/3 cup sour cream
- 4 eggs
- 2 Tbsp flour
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1/2 tsp salt
- 1/3 cup crushed candy canes
- Put cookies into a plastic bag and crush with a rolling pin.
- Press into a buttered 9” spring form pan.
- Pour melted butter over cookies and bake at 300 degrees for about 10 minutes.
- In a large mixing bowl, beat cream cheese, sugar, sour cream, and eggs (one at a time) until smooth and creamy. Add peppermint extract, vanilla, flour, and salt. Pour over cooled cookie crust.
- Bake for about one hour (crust should be slightly browned).
- Place on a wire rack to cool. When cooled, refrigerate for at least four hours.
- Sprinkle candy cane pieces on top of the cheesecake and press gently so they stick. Cut and eat with a hot cup of cocoa!