Holiday Recipes to Warm The Heart
and Comfort the Soul

We plan to include a series of articles, this holiday season, that will aid you
in enjoying the holidays more, with sweet treats, outstanding side dishes, and
good food. This is a first in the series.

 

by: Bobby McDonald

 

Coconut Pound Cake

1 1/2 cups butter, softened
8 ounces cream cheese, softened
3 cups sugar

6 eggs
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 cup flaked coconut

Additional coconut and confectioners sugar, optional

In a large bowl, cream together the butter, cream cheese, and sugar,
until light and fluffy. Add eggs, one at the time, beating well after each
addition. Stir in the vanilla extract, then beat in the flour until well
combined. Fold in the coconut.

Spray a bundt pan (or a favorite holiday pan like in the picture above) with
non-stick cooking spray and dust lightly with flour. Pour batter into the
prepared pan and bake at 325 degrees for 55-60 minutes, or until a
toothpick inserted near the center comes out clean.

Remove from pan after it has cooled for 15 minutes.

If desired, you may garnish the top of the cake with a mixture of the confectioners
sugar and flaked coconut, while the cake is still warm.

This recipe just says Merry Christmas and is a great, moist pound cake.

 

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Tasty Apple-Broccoli-Cranberry Slaw

 

5 cups broccoli slaw
1/2 cup dried cranberries
1/3 cup rice vinegar
1/3 cup sugar
2 tablespoons white wine vinegar
2 teaspoons olive oil
3/4 teaspoon salt
1/2 teaspoon coarse cracked black pepper
2 1/4 cups thinly sliced tart apples
1/4 cup chopped pecans, toasted

In a large bowl, toss together broccoli slaw and cranberries.

In a small bowl, whisk together rice vinegar, sugar, white wine vinegar, olive oil, salt and pepper. Drizzle over broccoli mixture and toss gently to coat. Cover and chill 2 hours. Mix in apple slices. Scatter the top with the toasted pecans.

This slaw is great, especially when you've eaten loads of sweet
and rich foods, during the holidays. It's quick because you can
purchase the slaw already cut-up and in the package and make
it the night before, letting it marinate and the flavors blend. The dish
also makes a beautiful and festive addition to any pot-luck or holiday
party, that you're asked to bring a dish.

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Fresh Fruit With Lemon Sauce

3 - (6 oz.) Containers custard-style vanilla yogurt
2 tsp. grated lemon zest
2 tbsp. freshly squeezed Lemon juice
1/4 cup packed light brown sugar, divided

2 navel oranges, peeled
2 star fruit, sliced and quartered
2 1/2 cups cubed, fresh pineapple, cut into
1-inch cubes
1 (16 oz) container of fresh strawberries, quartered
1 pint of fresh blueberries
Optional: a garnish of additional lemon zest.

Mix the yogurt, lemon zest, lemon juice, and 2 tablespoons of
brown sugar, stirring well, until the sugar is dissolved.
Divide the oranges into segments; cut segments into bite-size
pieces and place in a bowl. Add remaining brown sugar, star fruit,
pineapple, strawberries, and blueberries, tossing gently to allow
a sugar coating on the fruit.

Place fruit evenly in 8 dessert cups and pour the lemon sauce over it,
garnishing each serving with lemon zest on top.

A very colorful and healthy dessert, and very versatile. You can substitute
your favorite fruits or those that are "in-season." Also, as in the photo
above, the fruit can be woven on bamboo skewers and use the sauce
as a dip, for an additional serving idea.

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Sweet and Red Potato Swirl

5 tablespoons butter, divided
2 large sweet onions, chopped
2 tsp. sugar
2 1/2 pounds red potatoes, peeled & cubed
2 1/2 pounds sweet potatoes, peeled & cubed
1 cup whole milk, divided
1/4 cup Dairy Sour Cream
1 1/2 tsp. salt, divided
1/2 tsp. black pepper

Melt 1 tablespoon butter, in a large skillet, over medium heat. Add
onions and sugar, cooking and stiring often, until the onions are a
deep golden brown. Remove from heat and set aside.

Place red potatoes and enough water to cover them, in a large Dutch
oven; bring to a boil over medium-high heat. Reduce heat to medium and
cook until tender (about 20 minutes). Drain and repeat the same process
for the sweet potatoes.

Pre-heat oven to 350 degrees and lightly grease a 3-quart baking dish. Beat
red potatoes at medium speed with an electric mixer until mashed. Add 1/4 cup
milk, sour cream, and 2 tablespoons butter, beating until smooth. Stir in
1 teaspoon salt and the pepper. Spoon into the prepared baking dish.

Beat sweet potatoes until mashed; adde remaining milk and remaining 2
tablespoons butter; beating until smooth. Stir in the remaining salt. Spread
over the red potato mixture in the baking dish, top with half of the onion
mixture and swirl the entire mixture with a knife.

Top with the remaining onions, cover, and bake for 25 to 30 minutes,
or until heated through.

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