Preparing special dishes during the holidays are a tradition for many of us. The smells filling our homes are warming and nostalgic, and add to the memories we make every year. Whether it’s grandma’s oatmeal cookies or the banana bread you found on the internet last year, everyone enjoys a homemade dessert. We asked the staff here at Willow Furniture & Design to submit some of their favorites to share with you. We hope you enjoy them!
Nanni Rose’s (Age 93) Heirloom Cheesecake. OMG!
Jessica’s 9-year-old daughter Madison has carried on the family tradition of making cheesecake during the holidays. The recipe is her Great Grandmother’s (who continues to bake at 93 years old!). Serves 8-10.
16 oz (2 bars) cream cheese
1-1/3 cup sugar
2 tsp vanilla
3 eggs
24 oz sour cream
For crust:
1-1/3 cup Honeymaid Graham Cracker crumbs
1 stick melted butter
(wrap in foil once pressed into pan firmly)
Preheat oven to 350°
Combine ingredients in large bowl with electric mixer and pour into crust. Bake for 1 hour on 350° and on 375° for the last 3 minutes to brown. Turn off oven and leave cheesecake for 1 more hour with oven door open. Remove from oven and cool on counter for ½ hour, then move to fridge for ½ hour. Time to eat! You can also add any fruit topping – Madison loves cherries!
Fern’s Absolutely Amazing Biscotti. Nothing Better!
Roy’s sister Fern is famous for her biscotti! Here is her own recipe for “Chocolate Almond Dipping Biscuits”- a wonderful cookie for all ages. Makes 20 pieces.
Group 1
2 large eggs
2/3 cups granulated sugar
Group 2
1/3 cup coarsely chopped almonds
1/3 cup semisweet chocolate chips
1/3 cup raisins
1 tsp anise seeds
1 cup flour
Group 3
2/3 cup whole wheat flour
½ tsp baking powder
½ tsp salt
1 large egg yolk, beaten with 1 tsp water
butter to grease pan
Preheat oven to 350°
In a large bowl, beat the eggs and sugar with an electric mixer on whip setting, until very thick and pale (group 1). In a separate bowl, combine the almonds, chocolate chips, raisins, anise seeds and flour (group 2). Add to group 1. Sift flour, baking powder and salt (group 3) into the above mixture and stir until it forms a stiff batter. On greased cookie sheet, pat the batter into a loaf shape (14x4x1), using damp hands (dough will be sticky). Brush the loaf with the egg yolk mixture. Bake at 350° for 25 minutes or until firm and golden brown. Let cool on the baking sheet for 30 minutes. Cut loaf crosswise into ¾” thick slices, and let the biscotti cool completely. The biscotti keep in an airtight container for at least one week and freeze very well.
Cindy’s Pumpkin Nut Bread. A Family Classic!
Cindy got this recipe from her mother, and it has been a family favorite for a long time. She also confessed to making it year-round, and just last weekend took another out of the freezer! She even makes it in mini loaf pans for single servings for her son (what a great idea!). Makes 2 traditional size loafs.
Preheat oven to 350°
4 eggs
3 cups sugar
(1) 10.5 oz can pure pumpkin
1 ½ cup vegetable oil (can substitute ½ cup applesauce for ½ cup oil)
1 cup chopped walnuts
2/3 cup water
3-1/3 cup flour
2 tsp baking soda
1 ½ tsp salt
2 tsp cinnamon
½ tsp nutmeg
Beat eggs and add all moist ingredients. Mix all dry ingredients together and combine, mixing well. Bake in greased loaf pans at 350° for 1¼ hours. Cool on rack and remove from pan. Freezes well.
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