Holiday favorites from the editors of Maryland Family

(Todd sumlin/Charlotte…)
November 27, 2012|Maryland Family Magazine

It’s probably safe to say that most moms have a favorite holiday recipe … one that evokes a fond memory of baking or a sumptuous smell. Managing editor, Jennifer Broadwater and editor, Jennifer Dansicker thought they would reminisce and share their favorite recipes from their holiday menu.

Serves 8 (158g per serving)
Jennifer K. Dansicker, editor

“I choose a traditional Jewish dessert that can be made in many variations, but it is very similar to a biscotti. This is my mother Saralee’s recipe, and it is a friend and family favorite. It is very quick and easy to make, and I often make it with my kids throughout the year. It is a nice treat to lift the spirits of families and friends in need during the holidays as well.”

_2-½ cups flour
_1 cup sugar
_3 eggs
_1-¼ cups of vegetable oil
_1 teaspoon baking powder
_1 teaspoon vanilla
_2 cups chocolate chips
_Pinch of cinnamon

Topping mixture:
_1/3 cup sugar
_1 tablespoon cinnamon

Preheat oven 350 degrees. Grease two small cookie sheets.
2 Mix eggs, oil, sugar, vanilla, and pinch of cinnamon.
3 Add flour and baking powder.
4 Stir in chocolate chips by hand.
5 Split mixture in half and spread into long loaves on two cookie sheets.
6 Sprinkle topping mixture on loaves.
7 Bake for 25 to 30 minutes until outside edges are golden brown.

Makes 32 rolls (106g per serving)
Jennifer Broadwater, managing editor

“Because my obsession with all things pumpkin lasts from September through about February (‘What do you think baby Danielle was for her first Halloween? Yup, a pumpkin.’)

Here is a quick and delicious recipe for pumpkin crescent rolls. These tasty morsels are devoured whenever I make them for the family Christmas or Thanksgiving dinners.”

_4 ounces cream cheese, softened
_1 cup pumpkin (canned is fine)
_½ can sweetened condensed milk (7 ounces of a 14-ounce can)
_1 tablespoon flour
_1 tablespoon cinnamon
_½ teaspoon pumpkin pie spice
_½ cup chopped pecans (optional)
_4 (8-ounce) packages crescent rolls cinnamon-sugar mixture for topping

1 Preheat oven to 375 degrees.
2 Blend cream cheese, pumpkin, condensed milk, flour and spices until smooth.
3 Unroll crescent dough and lay each triangle flat.
4 Spread a dollop of pumpkin mixture onto each piece of dough, sprinkle with nuts if desired.
5 Roll dough into crescents.
6 Sprinkle rolls lightly with cinnamon-sugar.
7 Bake until golden brown, about 10 to 13 minutes.

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