If you haven’t already joined in the spirit of baking and cooking new recipes this year while we stay safe at home, now’s the time to start! A few of our board members have shared some of their favorite family recipes for this time of year. We can’t wait to try them!
Favorite Apple Pie
“This is my favorite apple pie recipe. My family has an apple orchard on our farm in Wisconsin. It started off small and now yields way too many apples for just us. We started looking for different things to do with the apples. My dad and mom make apple cider to share and I started making apple pies and bringing them to parties and giving them away. This is my go-to apple pie recipe.” — Trustee Jillian Bernas
Favorite Apple Pie
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 6 to 7 cups thinly sliced peeled tart apples
- 1 tablespoon lemon juice
- Pastry for double-crust pie
- 1 tablespoon butter
- 1 large egg white
- Additional sugar
- In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
- Line a 9-in. pie plate with bottom crust; trim even with edge. Fill with apple mixture; dot with butter. Roll remaining crust to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in crust.
- Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edges loosely with foil.
- Bake at 375° for 25 minutes. Remove foil and bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.
Holiday Jello Salad
“My childhood years spanned the ‘60s and early '70s which were known by my family as the ‘Jello Years’! My mom made desserts of all kinds for dinner every night, but the majority of them always seemed to have some sort of Jello, cool whip and/or a Jello mold component. This recipe for a holiday Jello side dish/dessert (or what we called a salad) was something we had every Christmas Eve. It's the one Jello recipe still made by my siblings and my cousins. It's very simple and something kids can do with adult supervision.” — Trustee Erin Flannigan-Davies
Holiday Jello Salad
- 1 large or 2 small packages of lime jello
- 1 large can of crushed pineapple
- 1 cup of hot water
- 1/2 cup of maraschino cherries (sliced in half)
- 1/2 cup of chopped pecans
- 1 16 oz. container of sour cream
- Blend hot water with jello and pineapple in your serving dish. Let sit in refrigerator about 10 minutes.
- Add sour cream, nuts and cherries. Refrigerate for at least 4-6 hours.
Aunt Marcy's Vegetable Casserole
“This is a favorite family recipe that we make for the holidays and at other times. I loved it as a kid and my kids love it, too. We are always hoping for lots of leftovers of it, but there is never enough. And it is a veggie dish! Aunt Marcy is a great Aunt who first made this recipe before my time.” — Trustee Julie Wroblewski Bosshart
Aunt Marcy’s Vegetable Casserole
- 1 lb. Carrots, cleaned and cut in small pieces
- 2 cans whole green beans
- 2 cans whole wax (yellow) beans
- 2 (4 oz.) cans mushrooms
- 4 small onions, cleaned and sliced
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- Thick slices of Mozzarella cheese
- 1 stick butter or margarine
- Saute mushrooms and onions in butter. Boil carrots until partially cooked.
- In a large casserole dish (greased), first add beans and carrots. Add cheese slices and 2 cans of soup. Top with sauteed mushroom and onion mixture.
- Bake at 350 degrees for 30-45 minutes until bubbly.
Baked Macaroni and Cheese
"While traveling for business, my great-grandfather, Josiah Miles Beach, would stay at his favorite hotel in New York City. He asked the chef for this recipe, as it was one of his absolute favorites. It has been enjoyed by my family every Holiday since for five generations." — Trustee Terry Seyring
- 2 cups uncooked elbow macaroni
- 8 oz. Colby Longhorn Cheese (shredded)
- 8 oz. + 2 oz. reserved Sharp Cheddar (shredded)
- 1 can evaporated milk (12 oz.)
- Butter (roughly half a stick of salted butter)
- 1 ½ to 2-quart Pyrex (or oven safe) Bowl
- Cook macaroni (leave al dente).
- Grease the bowl with butter.
- Make three even layers of macaroni and each kind of cheese, reserving the extra 2 oz. of cheddar for the top layer. On top of each layer of cheese dot butter and add a few sprinkles of salt and pepper. The goal is to have 3 even layers with the top having a little extra cheese. Make sure all macaroni is covered on the top layer with cheese.
- Pour can of milk over top. (Watch in case the milk overflows your bowl!)
- Bake at 350 until all bubbly and cheese on top is golden brown, roughly 35-45 minutes. (You can also cook as low 325 or as high as 375 if needed to share oven space. Just watch carefully for browning.)