Favorite Holiday Foods

Students share their best recipes

From around the world, students enjoy different holiday recipes that are a tradition every year. From apple pie to goulash, these dishes are some favorites that are shared in celebration of the holidays.

Favorite Holiday Recipes

Heather Dewey, sophomore, accounting and CIS:
Dutch Apple Pie

• 1 your favorite homemade pie crusts or 1 ready-made pie crust
• 5 1/2 cups peeled cored sliced cooking apples
• 1 tablespoon lemon juice
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 3 tablespoons flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 3/4 cup flour
• 1/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/3 cup butter or 1/3 cup margarine, room temperature

Preheat oven to 375°F.
Fit pie crust into pie plate.
In a large bowl, mix sliced apples, lemon juice, both sugars, flour, cinnamon and nutmeg.
Pile into crust.

Prepare topping:

In a medium bowl, with a pastry blender or a fork, mix flour, both sugars, and butter until coarsely crumbled.
Sprinkle evenly over apples.

Bake at 375°F for 50 minutes.

Shelby Warner, junior, hospitality management:
German Chocolate Cake

• 4 ounces German sweet chocolate, chopped
• 1/2 cup water
• 1 cup butter, softened
• 2 cups sugar
• 4 eggs, separated
• 1 teaspoon vanilla extract
• 2-1/2 cups cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1-1/2 cups sugar
• 1-1/2 cups evaporated milk
• 3/4 cup butter
• 5 egg yolks, beaten
• 2 cups flaked coconut
• 1-1/2 cups chopped Diamond of California® Pecans
• 1-1/2 teaspoons vanilla extract
• 1 teaspoon shortening
• 2 ounces semisweet chocolate

Line three greased 9-in. round baking pans with waxed paper. Grease waxed paper and set aside. In small saucepan, melt chocolate with water over low heat; cool.
In a large bowl, cream butter and sugar until light and fluffy. Beat in four egg yolks, on at a time, beating well after each addition. Blend in melted chocolate and vanilla.
Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
In a small bowl and with clean beaters, beat the four egg whites until stiff peaks form. Fold a fourth of the egg whites into the creamed mixture; fold in remaining whites.
Pour batter into prepared pans. Bake at 350 degrees for 24-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small saucepan, heat the sugar, milk, butter, and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from the heat. Stir in the coconut, pecans, and vanilla extract. Cool until thick enough to spread. Spread a third of the frosting over each cake layer and stack the layers.
In a microwave, melt chocolate and shortening; stir until smooth; drizzle over the cake.
Yield: 12 servings.

Rebeka Herweyer, junior, criminal justice
Peanut Butter Fudge

• 8 ounces unsalted butter, plus more for greasing pan
• 1 cup smooth peanut butter
• 1 teaspoon vanilla extract
• 1 pound powdered sugar
Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Microwave for two minutes on high. Stir and microwave on high for two more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen. Spread mixture into a buttered 8 by 8-inch pan lined with parchment paper. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about two hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.

Aubrey VanDerstow, senior, history and legal studies:
Baked Macaroni and Cheese

• 1/2 pound elbow macaroni
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon powdered mustard
• 3 cups milk
• 1/2 cup yellow onion, finely diced
• 1 bay leaf
• 1/2 teaspoon paprika
• 1 large egg
• 12 ounces sharp cheddar, shredded
• 1 teaspoon kosher salt
• Fresh black pepper
• 3 tablespoons butter
• 1 cup panko bread crumbs

Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a sauté pan and toss the breadcrumbs to coat. Top the macaroni with the breadcrumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving. Remember to save leftovers for fried Macaroni and Cheese.

Felix Hellmich, senior, business
German Goulash
• 2 lbs lean and trimmed stewing beef, cubed
• 2 big onions, peeled and diced
• 2 large carrots, peeled and diced
• 4 potatoes, peeled and diced
• 1 15oz can peeled tomatoes
• 1 tablespoon tomato puree
• 1 TBS dried herbs (I used rosemary)
• 2 TBS sweet red paprika
• 2 TBS garlic powder or 2 peeled crushed fresh garlic cloves
• 1 cup red wine
• Salt and pepper to taste
• Sour cream and German noodles to serve.

1. Add the potatoes in the bottom of crock pot then meat and tomato sauce on top.
2. Top with herbs and spices.
3. Pour on wine.
4. Cook on high for 4-5 hours or low for 6-7.
5. Serve with German noodles.

Paige Britton, senior, psychology
Scottish Haggis

• 1 sheep stomach
• 1 sheep liver
• 1 sheep heart
• 1 sheep tongue
• 1/2 pound suet, minced
• 3 medium onions, minced
• 1/2 pound dry oats, toasted
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried ground herbs

Rinse the stomach thoroughly and soak overnight in cold salted water.
Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.

In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.
In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.
Serve with mashed potatoes.

Abdulla Alghamdi, sophomore, automotive engineering

• 1 2/12 – 3 pound chicken, cut into eight pieces
• 1/4 cup vegetable oil
• 2 medium onions, sliced
• 1 (12 ounce) can tomato puree
• 2 medium tomatoes, chopped
• 4 cloves garlic, crushed
• 2 medium carrots, grated
• Grated rind of one orange
• 4 cloves
• 4 cardamom pods
• 3 sticks cinnamon
• Sale and pepper to taste
• 1 pound long grain rice
• 1/4 cup raisins
• 1/4 cup sliced almonds

1. Sautee onion in oil until it begins to brown. Add chicken pieces, tomato puree, chopped tomatoes and garlic and stir for about five minutes over low heat. Stir in three cups hot water, grated carrot, orange rind, spices, salt and pepper to taste. Cook over medium heat, covered, about 20-25 minutes, until chicken is done.
2. Remove chicken. Set aside to keep warm. Stir rice into the liquid in the pan, and cook, covered over low heat for about 35 – 40 minutes, or until liquid is absorbed.
3. Put rice on a serving platter with chicken pieces arranged around the circumference. Toss raisins and almonds over all.