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A Pocono Perspective ~ Woodloch's Blog

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Holiday Recipes from the Woodloch Cookbook!

  
  
  
  
  
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girlfriend getaways, golf resorts

~Shared by J. Ranner

Busy sidewalks, busy sidewalks (dressed in holiday style) are a reminder that the holidays are looming closer and closer with every waking minute. The air is filled with jingle bells, holiday cheer and of course, the smells of delicous holiday goodies permeating our senses, bracing us all for the inevitable weight that we will gain from consumption of said treats.

So, with that in mind, we've opened the Woodloch vault and cookbooks to share with you some of our favorite holiday recipes so you can, in turn, share them with those you love!

ITALIAN WEDDING SOUP (not necessarily holiday related- but it's a guest favorite!)

  • 1 gal. well seasoned chicken broth
  • 1 c. cornstarch
  • 1 c. cold water
  • 10 oz. frozen spinach, thawed
  • 1 lb. ditiline pasta
  • 1 lb. mini meatballs

Thicken broth with cornstarch and water. Bring broth to boil after starch is in broth. Add thawed spinach, pasta, and mini meatballs to broth. Cook according to pasta box directions.

RAISIN BREAD

  • 2 tsp. salt
  • 1 egg
  • 3/4 c. sugar
  • 2 c. skim milk
  • 1 c. raisins
  • 1/4 lb. shortening
  • 1 tsp. cardamon
  • 2 1/2 tsp. dry active yeast 
  • 7 c. flour

Heat ingredients (except flour) to 120 degrees and put in bowl. Add 2 1/2 tsp. dry active yeast. Then add 7 cups white flour and mix until dough leaves sides of bowl. Let rise until at least 1 1/2 times original size. Divide into 3 equal parts, then pound and form a loaf. Place in greased pans. Let rise one hour until double in size and bake in 350 degree oven for apporx. 30 - 40 minutes until golden brown. Cool on wire rack. Yields 3 loaves. 

ICING!

Mix small amount of water and confectionary sugar to make a thick paste. When bread has cooled, paint top of loaf with icing and serve. 

CHICKEN MARSALA

  • 2 lb. boneless chicken breast
  • 4 oz. butter
  • 4 oz. flour
  • 1 tsp. fresh garlic
  • 4 oz. mushrooms
  • 1 oz. lemon juice
  • 1/2 c. Marsala wine
  • 12 oz. beef gravy
  • salt & pepper to taste

Lightly flour chicken. Heat butter with garlic and saute chicken until cooked through. Take chicken out of pan; pour off excess butter. Deglaze pan with lemon juice and Marsala. Put in mushrooms and cook for 2 minutes, then put chicken and gravy in pan and simmer for 5 minutes. 

LEBKUCHEN (German Cookies)

  • 1 c. molasses
  • 1 c. sugar
  • 1 c. strong coffee
  • 3/4 c. shortening
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 1/2 tsp. baking soda
  • 1 c. chopped raisins
  • 1 c. waluts
  • 7 c. cake flower

Mix ingredients together. Roll out and punch out cookies using gingerbread shaped cookie cutters (or shape of your choice!) Bake at 375 degreesfor about 5 miutes. Ice with butter cream frosting when cookies cool.

BUTTER CREAM ICING

  • 1 lb. Dominos 10x powdered sugar
  • 1/2 c. butter or margarine, softened
  • 1 tsp. vanilla extract
  • 3 tbs. milk

In a large bowl beat ingredients until smooth. If necessary, add more milk until frosting is desired consistency. Spread before icing hardens. 

HOLIDAY PUNCH

  • 8 c. hot water
  • 7 strawberry - raspberry tea bags
  • 16 oz. ginger ale
  • 16 oz. cranberry juice
  • 1 container of fresh / frozen raspberries
  • champagne, optional ice

Brew all 7 teabags in the 8 cups of water and chill. Once cold, add remaining ingredients and serve.  

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