Tried and true holiday recipes from Cedarglen to you

BANANA SLICE 
Lynn Houghton,  Customer Appointment Coordinator

1/2 package miniature marshmallows

17 chipped and drained maraschino cherries

1 large banana

1 cup flour

1/2 cup butter or margarine

2 tablespoons icing sugar

Method
Preheat oven to 350 degrees. Melt marshmallows in greased double boiler. Make shortbread base by mixing flour, butter and icing sugar together to make a stiff dough. Pat shortbread into bottom of 8×8 cake pan and bake 15-20 minutes (until lightly browned). Meanwhile, drain cherries and dice them but do not slice banana until base is cooked and marshmallows are melted. Stir in cherries and diced banana. Spread quickly onto base and let stand in fridge at least 30 minutes before icing.

Icing
1/2 cup butter

3/4 cup icing sugar

2 tablespoons milk

2 tablespoons boiling water

1 teaspoon vanilla

Mix above together in a bowl and beat at high-speed until mixture is light and fluffy. It may curdle at one stage but keep on beating. It will emulsify in 5 minutes time.

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CHRISTMAS MORNING “WIFE-SAVER”
Shirley Landry, Sales Administrator 

16 slices white bread

Sliced ham

Sharp cheddar cheese

6 eggs

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon dry mustard

1/4 cup minced onion

1/4 cup green peppers, finely chopped

1 teaspoon Worcestershire sauce

3 cups milk

Dash of Tabasco sauce

1/4 pound butter

Crushed corn flakes

Method
Grease 9×13 dish, place in 8 slices of bread, then ham slices and cheese. Cover with the remaining bread slices. Beat eggs, salt, pepper, mustard, Worcestershire and Tabasco with milk. Add onions and green peppers, pour over top of bread and cover with cling-wrap. Let sit in fridge overnight. In morning, melt butter and pour over top. Cover with crushed corn flakes and bake uncovered for 1 hour at 350 degrees.

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TERRIBLY TERRIFIC TOFFEE
Sandra Koberstein, Senior Design Consultant

1 cup unsalted butter

1 cup brown sugar

2 cups semi-sweet chocolate chips

40 saltine crackers

Method
Preheat oven to 350 degrees. Line jelly roll pan or cookie sheet with foil and spray with non-stick spray. Lay a flat layer of crackers out on the foil. Melt the sugar and butter until a boil is reached. Reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Pour this mixture over the crackers and spread to coat evenly. Bake for 5-8 minutes, or until the toffee becomes bubbly. After removing the pan from the oven, let sit for 3-5 minutes. Sprinkle on the chocolate chips, let them soften and melt, and then spread them into an even layer. Let cool and if desired (for expediting purposes), refrigerate until hardened. Break into pieces the size of your choice.

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SPICED GINGER COOKIES
Sarah Ethier, Sales Associate 

2 cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon cloves

1 teaspoon ginger

1/4 teaspoon salt

3/4 cup canola margarine

1 cup sugar

1 egg

1/4 cup molasses

Method
Cream together margarine and sugar and then beat in egg and molasses until light and fluffy. Stir in dry ingredients. Shape into small balls and roll each in sugar (dough is easier to work with if left in the fridge until cooked before shaping). Bake for 10-12 minutes at 325 degrees.

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EGG NOODLE KUGEL
Teigan Reamsbottom, Marketing Coordinator 

16 ounces of egg noodles

1 cup sugar

1 stick of butter

1 large package of cream cheese

2 eggs

1 small package vanilla pudding powder

1.5 teaspoon cinnamon

2 cups of crumbled corn flakes

Method
Boil the egg noodles until just tender. While the noodles are boiling, blend the sugar and the butter. Then add the cream cheese. Add one egg at a time. After both eggs are added to the mixture, add the vanilla pudding powder and the cinnamon.
Drain the noodles well.
Mix the well-drained noodles with the sugar/egg/pudding mixture. Pour the mixture into a glass pan and sprinkle crushed corn flakes on the top. Bake the kugel until golden brown at 350 degrees (takes approximately 30-45 minutes). 

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BEST TURKEY STUFFING
Barb Boyce, Customer Liaison

**adjust ingredients accordingly, depending on the size of your turkey**
One or two-day-old bread. Cut up into +/- 3/4″ squares. One loaf will fill approximately a 13-15 pound turkey

3 eggs

1 cup milk

1 green pepper

1 stalk celery

2-3 cloves garlic

Salt, pepper and sage to taste

Method
Crush garlic in press. Dice up pepper and celery into fairly small (approx 1/8″) pieces. Add above to bread. Add spices. Beat eggs and add them to mixture. Add milk and mix with your hands, trying not to over-mix bread with liquid. When stuffing the turkey, try not to pack too tightly. Fill the breast cavity-side of the turkey first and skewer close. Fill the main, larger cavity next. Tuck ends of legs inside turkey skin to keep cavity closed. Prepare turkey as you wish and bake at 350 degrees for 20 minutes per pound. Always remove all of the stuffing from turkey once it has been cooked. 

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