As part of the First Bankers Trust Company Holi-DAYS of FUN, we asked our employees to share their favorite holiday recipes and treats. Check them out below and give them a whirl!
Grandma's Egg Casserole - Lauryn Oshner
- 6 slices bread – cut off crusts
- 1 lb bulk sausage
- 1 tsp dry mustard
- 1 tsp Worcestershire sauce
- 1 c shredded cheddar cheese
- 3-4 eggs beaten
- 1 c heavy cream
- 1 c milk
- ½ tsp salt
- Dash pepper
- Dash nutmeg
Cut off crusts from bread and grease 8x11 pam. Cover bottom with bread slices. Brown sausage and mix dry mustard into meat. Spoon over bread after browned. Sprinkle cheese over meat. Combine remaining ingredients and pour over meat and cheese. Bake at 350 degrees for 30-35 minutes.
Monster Bar Cookies - Lyndsey Dow
- ½ cup Margarine
- 1 - 18oz jar of crunchy peanut butter
- 1 cup white sugar
- 1 cup brown sugar
- 1 tsp vanilla
- 2 tsp banking soda
- 3 eggs
- 4 ½ cups of quick oatmeal
- ½ cup of chocolate chips
- 1 cup M&M’s
Mix all together and put in a greased 15x10 Air pan. Bake at 350 for 20 minutes.
Egg Nog – Aaron Hayes
This egg nog is a Christmas Eve tradition at our home. The recipe makes a rich, creamy egg nog that everyone loves, even dogs. For lack of enough refrigerator space, I always keep the pitcher on the hearth outdoors to stay cold. One eve, after the dog kept begging to be let out, I walked by the door leading to the porch where I keep the egg nog only to find our Great Dane with her head stuck in the glass pitcher as far as her ears would allow, just drinking away. Luckily for her, I don’t pre-spike the nog. Enjoy!
- 12 large eggs
- 1 ½ quarts milk
- 1 ½ cups granulated sugar
- Pinch salt
- 1 tsp nutmeg (to taste)
- 2 tsp. cinnamon (to taste)
- a pinch of clove (optional)
- 1 ½ quarts heavy cream, half and half, or whole milk (your choice)
- 3 T. pure vanilla
- 1-3 cups of alcohol (to taste, if desired) -- Great options are spiced/dark rum, vanilla or caramel whiskey, bourbon, or cognac.
In a large bowl, beat eggs until thick and pale yellow and set aside.
In a large dutch oven, whisk together 1 ½ quarts milk, sugar, salt and spices. Cook over medium to medium-high heat, stirring constantly until just begins to bubble but not boil. Remove from heat.
Slowly add milk mixture to eggs, ½ to 1 cup at a time while constantly whisking eggs to temper and not accidentally cook them. Once eggs are sufficiently warm (I use 3-4 cups of milk mixture), add eggs and milk to milk mixture in dutch oven while constantly stirring. Return to medium heat until thickens slightly (160 degrees) but does not boil. Cool. Whisk in cream, vanilla, and alcohol if desired. I do not add alcohol and allow guests to add their choice as they pour their egg nog. Garnish with a sprinkle of nutmeg.
Notes from the barista:
- If you are making and using egg nog the same day and it will be constantly refrigerated, you may forgo the cooking. I think the thickened consistency is much richer.
- If cooking the egg nog, plan to make it early or the evening before so it can be served cold.
- If you want a frothy consistency, you may separate the egg whites, whip them to near stiff consistency, and fold into egg nog. I don’t do this, it’s rich and creamy enough without the extra fuss.
Karen’s Family Cookies
- 1½ cup powdered sugar
- 1 cup margarine, softened
- 1 egg
- 1 tsp vanilla
- ½ tsp almond extract
- 2½ cups all-purpose or whole wheat flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- Granulated sugar
Mix powdered sugar, margarine, egg, vanilla, and almond extract. Mix in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours. Heat oven to 375. Divide dough into halves. Roll each half 3/16 inch thick on lightly floured cloth-covered board. Cut into shapes.
Sprinkle with granulated sugar; place on lightly greased sheet. Bake until edges are light brown, 7-8 minutes.
Makes about 5 dozen 2” cookies. If using self-rising flour, omit baking soda and cream of tartar.
WHITE CHOCOLATE DIPPED CRANBERRY OATMEAL COOKIES – Lakin Seebold
- 1 3/4 cups (228g) all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 1 cup (224g) unsalted butter, room temperature
- 3/4 cup (168g) packed dark brown sugar
- 1/2 cup (104g) sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 1/2 cups (131g) uncooked quick cook oats
- 1 1/2 cups dried cranberries
- 1/2 cup pecan pieces, toasted, optional
- 12 oz vanilla candiquick (or similar baking white chocolate)
1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper or a silicone baking mat.
2. Add the flour, baking soda, baking powder, salt and cinnamon to medium sized bowl and whisk to combine.
3. Add the butter and sugars to large mixer bowl and cream together until light and fluffy, 3-4 minutes. You should be able to see the change in color and texture.
4. Add the egg and vanilla extract and mix until well combined.
5. Add the dry ingredients and mix just until well combined and the cookie dough comes together.
6. Add the oats, cranberries and pecan pieces and stir until everything is evenly distributed.
7. Place large tablespoon-sized balls of cookie dough onto the prepared cookie sheet.
8. Bake 8-9 minutes. Cookies may look a little undercooked in the center, but will continue to cook and firm as they cool. Do not over bake.
9. Let the cookies cool for about 2 minutes, then remove to a cooling rack to finish cooling.
10. Once the cookies are cool, melt the white chocolate in a small bowl.
11. Dip cookies, one at a time, into the chocolate and gently shake to remove excess chocolate.
12. Set on parchment paper to dry and sprinkle with crushed pecans, if desired.
13. Store cookies in an air tight container at room temperature. Cookies are best for 2-3 days.
Creamy Cinnamon Rolls for Christmas morning – Samantha Burkholder
Making Them Rolls:
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 5 tablespoons cold unsalted butter, + additional 2 tablespoons butter for baking
- ¾ cup milk
- 2/3 cup brown sugar
- 3 tablespoons white sugar
- 2 teaspoons cinnamon
- 4 tablespoons butter; melted
- ½ teaspoon vanilla extract
Gotta Spread That Delicious Icing:
- (If you’re not into it being extra creamy, cut this portion in half)
- 3 ounce cream cheese softened
- 3 tablespoon butter softened
- 1 teaspoon vanilla
- 1 ½ cups powdered sugar
- 1 tablespoon milk
- Preheat oven to 375F. While that is preheating you’ll combine the flour, sugar, baking powder and salt and mix that
- Using a fork or knife (or you’re fancy, use a pastry cutter) cut 5 tablespoons of butter into the dry mix. Add the milk and mix until all ingredients are combined
- Dump dough onto a very well-floured surface and roll until it forms a cohesive ball. Continue to flour the surface you are working with as needed. Generously sprinkle flour on the top of the ball of dough and place a large piece of wax paper on top. (If dough is too sticky, work in more flour until it is manageable)
- Use a rolling pin to roll dough out to roughly a 10x12” rectangle and remove the wax paper.
- Make your filling by combining the sugars and cinnamon and then stirring in the butter and vanilla. This should be like a sticky paste which you’ll spread over the rectangle of dough, leaving about ¼” of space as a perimeter around the filling
- Carefully roll dough starting with one of the 12” ends and rolling tightly. Press the edge of the roll into the sough so that it sticks.
- Cut the log, spacing our cuts about 1” apart. If the log is not holding its shape well, transfer it to your freezer for about 5 to 10 minutes and then try to cut again.
- Place the reserved 2 tablespoon of butter into a 9” pie pan and set it in your preheating oven for a few minutes until the butter has melted. Remove the pan from the oven and place your cinnamon rolls in baking dish, they do not need to be touching, they will spread to fill their surrounding area.
- Bake on 375F for 28-30 minutes (it should begin to lightly brown around edges). This is when you prepare that creamy goodness that’ll go on top.
- With mixer, combine cream cheese and butter and vanilla. Gradually add sugar, scraping down the sides of the bowl as needed. Add milk, stirring until combined
- When cinnamon rolls are finished, remove from oven and allow to cool for 5 minutes before spreading icing over roll
- Cut and ENJOY!
Cheater's Chocolate Peanut Butter Fudge – Brooklyn Heiser
1 small jar creamy peanut butter
1 container milk chocolate icing
Empty both into a microwave safe bowl. Microwave on high for 60 seconds, stir. Microwave again for 60 seconds. Stir. Pour into a parchment paper lined 9x9 pan. Shake pan to settle. Place in refrigerator, and let cool, until set. Cut into squares.