From our Giggle family to yours, we have collected some of our staff’s secret holiday recipes and we are spilling the beans just for you! May they bring you joy and full bellies this holiday season.
Carmelitas
submitted by Grace Downey, graphic designer
INGREDIENTS
- 14 oz of caramels (from individual squares or a block)
- 1 cup evaporated milk
- 2 cups flour
- 2 cups quick oats
- 1 1/2 cups brown sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter (melted)
- 12 oz. chocolate chips
- 1 cup pecans (chopped)
DIRECTIONS
- Preheat heat the oven to 350 and fully grease a 9×13 pan with butter.
- Melt caramels in evaporated milk on a medium to low heat. Once melted, keep on low heat and stir occasionally until ready to pour.
- For the crust, combine remaining ingredients, except the chocolate chips and pecans, in a large mixing bowl.
- Press half of the crumbles into the bottom of the greased 9×13 pan and bake in the oven for 10 minutes.
- Remove from oven and spread on a layer of chocolate chips, followed by a layer of chopped pecans.
- Carefully and evenly pour the melted caramel, then sprinkle the remaining 1/2 of the crumbles on top. Bake for 15-20 minutes until brown.
- Chill the pan overnight. Cut into squares and serve.
TIP FROM GRACE
“After chilling overnight, the Carmelitas become somewhat ‘glued’ to the pan. Take your knife and cut around the edges of the pan to help pry it loose. Then flip the entire pan face- down on a large cutting board and tap the bottom until the entire desert falls onto the cutting board. Flip it over and its ready to be cut!,” Downey said. “It wouldn’t be the holidays in my family without Carmelitas! Warning: these bars are highly addictive.”
Stuffing
submitted by Megan Sapelak, graphic designer
INGREDIENTS
- 1 loaf of white bread
- 1 stick of butter or margarine
- 1 large white or yellow onion
- 2 stalks celery
- Salt
- Pepper
- Poultry seasoning
- Seasoning Salt
- Reduced sodium chicken broth
DIRECTIONS
- Tear up 1 loaf of bread into small pieces. You can dry them out ahead of time by just leaving them uncovered a day ahead or just use them the same day.
- In a large frying pan, add 1 stick of butter or margarine and sauté 1 large onion and 2 stalks of celery (both cut into small pieces).
- When onions and celery are tender, pour them along with the butter over the bread.
- Add salt, pepper, seasoning salt and poultry seasoning. The amount depends on your taste.
I like to start with the poultry season and pepper first, then add seasoning salt and regular salt until I think it has enough flavor. - Then moisten the stuffing with chicken broth. Again, add as much or as little depending on how moist you want it. It will dry up a little as it cooks, so you might add a little more than you would think.
- Put into a baking dish and bake at 350 degrees for about 30-45 minutes. You can tell if it’s done by touching it with a fork. If it’s gooey, it’s not done yet.
“This stuffing has been around for generations and is essential for our large family!” -Megan Sapelak
Struffoli
submitted by Nicole Irving, publisher
DOUGH INGREDIENTS
- 6 cups flour
- 2 1⁄2 teaspoons baking powder
- 1⁄2 cup sugar
- 1 lemon rind-grated
- 1⁄2 cup shortening or margarine
- 8 eggs-slightly beaten
- 1⁄2 teaspoon salt
DOUGH DIRECTIONS
- Sift flour and make a well. To well add eggs, salt, shortening, sugar, baking powder and lemon rind. Mix into a smooth dough.
- Knead thoroughly and allow to rest one hour covered with a damp cloth.
- Roll dough into 1⁄2 inch diameter “ropes” and cut into 1⁄4 inch to 1⁄2 inch pieces. Heat deep fryer to 375 degrees. Fry handfuls of struffoli at a time until golden brown. Lift with slotted spoon and drain on paper towels. Let cool.
HONEY MIXTURE INGREDIENTS
- 1 1⁄2 pounds honey
- 1 tangerine rind-grated
- 5 tablespoons sugar
- 1 tablespoon lemon juice
- Colored confetti sprinkles
- Powdered sugar
- Whole pignoli
HONEY MIXTURE DIRECTIONS
- Put honey, sugar and half of the grated tangerine rind into saucepan and bring to boil. Boil until mixture is yellow and clear.
- Remove from heat. Dip handfuls of struffoli into honey and lift with slotted spoon.
- With wet hands, place and shape struffoli on a plate. Sprinkle with pignoli, tangerine rind, sprinkles and powdered sugar (add powder last).
“A sweet treat to share during the holidays, these perfect lemon-zest honey balls known as Struffoli are our favorite Italian Christmas dish.” – Nicole Irving
We hope that you make and enjoy these holiday recipes! From our family to yours, we hope that your holidays are filled with great food and family!
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