Scriptorium’s favorite holiday recipes
To help you with your holiday meal planning, Scriptorium has put a list of favorite recipes together. Of course, most of the recipes are desserts, but don’t worry—we’ve included a few non-dessert options.
Jake’s cranberry apple stuff
Looking for a versatile recipe? Cranberry apple stuff is delicious fresh and left-over. Include it as a side with your meal, or top it with ice cream for the perfect fruity dessert.
- 3 cups chopped unpeeled apples (any kind good for cooking)
- 2 cups whole fresh cranberries (washed)
- ¼ cup white sugar
For the topping:
- ½ cup butter
- ½ cup oatmeal
- ½ cup brown sugar
- ⅓ cup flour
- ⅓ cup pecans
Spray a 13” X 9” casserole dish with cooking spray. Layer apples then cranberries and sprinkle with white sugar.
Melt the butter, then the other ingredients, mix. Mixture will be pasty, spread on top of apples/cranberries. Bake for 1 hour at 350°F.
Instant Pot Key lime cheesecake (Sarah)
What could be better than key lime pie or cheesecake? How about key lime pie AND cheesecake that doesn’t require you to cough up precious oven space?
Desserts with chocolate
Alan’s holiday fudge
These classic fudge recipes (both containing lots of chocolate) are from the Better Homes and Gardens Holiday Cook Book. If you love milk chocolate, rocky road fudge is the way to go. For a richer chocolate flavor, try the old-time fudge.
Gretyl’s chocolate pecan pie
Enjoy this classic holiday pie with the perfect chocolatey twist.
- 1 cup chocolate chips
- 1 stick (½ cup) butter
- 1 cup pecans
- ½ teaspoon vanilla extract
- ⅓ cup corn starch
- ½ cup white sugar
- ½ cup brown sugar
- 2 eggs
Melt the butter. Stir the chocolate chips in the melted butter until they are also melted. Combine the chocolate/butter mixture with all other ingredients and stir well. Pour the batter into an unbaked pie crust. Bake at 350° for 30–40 minutes.
Elizabeth’s chocolate spritz cookies
These cookies are warm, gooey, and delicious. Don’t hesitate to spill a little extra chocolate in the bowl. Try one fresh from the oven with a tall glass of cold milk.
- ¾ cup shortening
- 1 cup sugar
- 1 egg well beaten
- ¼ teaspoon salt
- 2 squares unsweetened chocolate, melted
- 2 tablespoons milk
- ½ teaspoon vanilla
- 2 cups flour
Cream shortening and sugar, beat until fluffy. Add egg, salt, chocolate, milk, and vanilla. Mix well. Gradually stir in flour. Shape into balls using about 1 tablespoon of dough for each. Roll in sugar or candy. Place on an ungreased baking sheet. Bake at 375° for 8–10 minutes.
Melissa’s three-onion casserole
Recipe adapted from Gourmet magazine, Nov. 1992 issue
If you’re looking for warm, creamy comfort food, look no further. This savory three-onion casserole is the perfect side dish.
- 3 pounds yellow onions, chopped rough (not bit-sized)
- One bunch leeks, washed thoroughly and the white and light green portions chopped
- 1 pound shallots, chopped rough
- Olive oil
- ½ to 1 cup heavy cream (or “half & half”)
- 1 cup grated cheddar mixed with 1 cup breadcrumbs
In a little oil (enough to cover the bottom of the pot), saute onions, leeks, and shallots on medium-low heat, stirring frequently. Add salt & pepper, at least, and other herbs as you like. Saute for at least 20 minutes, until mixture is very soft and very little if any liquid remains. Taste for seasoning. Onion mixture may be stored in the fridge for a day or two if necessary.
Spread into a 9×12 casserole dish. Drizzle 1/2 – 1 cup heavy cream over onions. Cover with about 1 cup grated sharp cheddar mixed with about 1 cup bread crumbs. Bake at 350°F for 20–30 minutes, until bubbly. Let rest for 10 minutes, then serve.
Simon’s bread sauce
This traditional English sauce is often served with poultry. It’s warm, savory, and a delicious pairing for those turkey dinners.
- 1 medium onion, cut in half
- 2 cloves
- 10 oz milk
- 1 bay leaf
- 3–4 heaping tablespoons fresh white breadcrumbs without crusts (about one slice)
- Salt and pepper to taste
- Dash of cayenne
- 1 tablespoon butter
- 1 tablespoon cream
Stick the cloves in the onion and place face-down in a dry saucepan over medium heat. Sear the onion face to a good brown color. Add milk and bay leaf. Cover and let infuse for 10 minutes.
Remove bay leaf and pour the milk and onion into the blender (a stick blender will work, also). Puree the onion and return the sauce to the pan. Bring to a boil and shake in the bread crumbs. Simmer for 3–4 minutes, stirring constantly, until creamy.
Remove from heat and add seasoning, butter, and cream. Reheat gently and serve immediately.
Bill’s maple bacon brussels sprouts
What holiday meal would be complete without bacon? Crispy bacon and brussels caramelized with maple syrup make an excellent side dish. This recipe is very easy to modify, so feel free to add your own spin with various spices and ingredients.
Recipe at The Modern Proper
Sarah’s green beans
This recipe is from Paula Wolfert’s Slow Mediterranean Kitchen cookbook. Basically, you slow-cook green beans with garlic, onion, tomato, and finish with lemon juice. If you need an alternative to green bean casserole with a Middle Eastern twist, this is it.
Recipe at The Hungry Tiger
Leave a comment and let us know what recipe(s) you try. Happy holidays!