If you are preparing to host a holiday party and looking for a new treat recipe to try for your holiday celebrations, we have you covered! GBS Office Manager, Kaiti Olson, shared some of her favorites. Give them a try and let us know what you think!
Pineapple Banana Slush
4 Cups Sugar
4 Cups Hot Water
1 ⅔ Cup Orange Juice
6 Tbsp Lemon Juice
6 Cups Pineapple Juice
5 Mashed Bananas (add a bit of juice & put in blender to mix)
1 ½ Cup 1% Milk
1 Cup Pina Colada Mix (liquid)
Mix all ingredients together. Divide into 2 pails and freeze. Take slush out of the freezer 1 hour before serving. Mash the slush when it softens to break it up. Add 1 ½ bottles of Ginger Ale to frozen slush in a large bowl right before serving.
Ginger Cream Cookies
¾ Cup Butter
1 Cup Sugar
1 Tsp Vanilla
¼ Cup Molasses
2 ¼ Cup Flour
1 Tsp Cinnamon
1 Tbsp Ginger
1 Tsp Baking Soda
½ Tsp Salt
Mix the wet ingredients first, and then add the dry ingredients to the creamed/wet and mix all together. Chill dough in the fridge overnight. Roll into balls and then roll them in white sugar. Take them out of the fridge 1 hour before baking. Bake @ 350 degrees for 10-12 minutes. (They should be a soft cookie once cooled).
WILTON RECIPE FOR MERINGUE COOKIES
1/4 C meringue powder
1/2 C water
1-1/3 C granulated sugar
2 tsp imitation clear vanilla flavor extract
6 ounces jam ( plum, blackberry, or cherry)
Preheat the oven to 250 F and line baking sheets with parchment paper.
In a large metal or glass mixing bowl:
1- Whip Meringue Powder and water with an electric mixer on high speed until soft peaks form.
With the mixer running, gradually add sugar in small amounts at a time.
Whip until stiff peaks forms, typically 4-5 minutes (can be less)
2 - Add vanilla and continue whipping until well combined, scraping down the bottom and sides of the
bowl as necessary.
3 - Fill a piping bag fitted with any open star tip/ depending on what size meringue nest is desired (A large tip Ateco #824 works best. )
Form a 1-2" circular base and then pipe one or two rings on top of the base.
Bake for 45-50 minutes until the outsides of meringue feel firm and crisp. Don't open the oven door while the cookies are baking. Turn off the oven and let cookies sit for an hour to dry them out, then remove and cool completely on the pan. Peel cooled meringues off of parchment paper. Can be stored for up to a month in an air-tight container.
1 - Place jam in a small pot on the stove over low heat and cook until it turns to liquid.
2 - Pass jam through a fine strainer and discard solids.
3 - Place jam in an airtight container until ready to use/ or cooled.
Whip 2 Cups of whip cream to soft peaks.
Fold in jam using a rubber spatula.
Keep chilled till ready to serve the pavlovas
Just prior to serving:
Spoon plum/whip cream mixture into meringues.
Top with a variety of fresh fruit (cut into small pieces) - Kiwi, blueberries, raspberries and strawberries
2 packages of Cream Cheese (take out of fridge and let soften a bit before mixing)
1 C Brown Sugar
1 Package of Skor bits (or Heath Bar bits)
Mix all by hand until well incorporated. Serve with sliced fresh fruit, ex. strawberries, pineapple, apples, grapes, bananas.
We hope you enjoy some of these recipes, and wish you all a happy holiday season!