Favorite holiday recipes from the Scriptorium team
To help with your holiday meal planning, the Scriptorium team put a list of our favorite recipes together. Some are old favorites, some are new additions, but all are delicious!
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.
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.
Sarah’s Instant Pot key lime cheesecake
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?
Alan’s Instant Pot cranberry bourbon bread pudding
Elevate your dessert experience to a new level of indulgence with this holiday twist on the classic bread pudding.
Recipe at The Washington Post
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
Christine’s red-chile sauce
Is it really a celebration unless everything is smothered in red chile? Instead of gravy, my family makes a red chile sauce that we smother on turkey, chicken, potatoes, green beans—everything. (Well, we draw the line at pie.)
- 7-10 dried chile pods
- Cold water, approximately 4-6 cups
- Dried Mexican oregano
- 1/4 cup heavy cream
- 2 tablespoons salted butter
- 3-4 tablespoons flour (can substitute for 1-2 tablespoons corn starch for a gluten-free alternative)
- Salt and pepper (to taste)
Put dried chile pods in a heavy skillet and add cold water until they’re covered. Bring to a boil, then simmer on low until fragrant, about 15-20 minutes.
Remove the chiles from water. When they’re cool enough to handle (or while running under cold water), discard the stem and seeds. (I highly recommend wearing gloves. Also, don’t rub your eyes.)
Place the chiles pieces in a blender and puree until smooth. Add back to the sauce pan and reheat. Add oregano, heavy cream, and butter. Stir until melted. Add flour through a sifter (to reduce lumps) and gently whisk to incorporate.
Let simmer for 10-15 minutes, then salt and pepper to taste. The sauce should thicken enough to coat the back of a spoon but should still be easy to pour. Serve warm.
Did you try one of these recipes, or do you have one to share? Leave a comment and let us know!