Tatler presents our winter recipe book

By Lily Curlin & Lizzie Moody

Photo courtesy of Lizzie Moody.

After long hours of studying for exams and working on projects, we are so excited for days spent in the kitchen, baking and eating yummy treats to de-stress. We hope that you take the time to relax, spend time with friends and family, get into the holiday spirit and eat lots of delicious foods. Here are a few of our favorite holiday recipes that we hope you will try this winter! Happy Holidays!

Cranberry Apple Bake

Ingredients:

• 3 cups Granny Smith apples, chopped
• 2 cups raw cranberries
• ½ cup sugar
• 1 ½ cup oats
• ½ cup brown sugar
• ⅓ cup flour
• ⅓ cup pecans, chopped
• ½ cup butter, melted​

Instructions:

1. Put apples and cranberries in a greased casserole dish. 
2. Mix together sugar, oats, brown sugar, flour, pecans, and butter.
3. Pour mixture over apples and cranberries. 
4. Bake at 350 degrees for 1 hour.

Snickerdoodles 

Ingredients:

• 1 cup salted butter, softened
• 1 ½ cups plus 2 tablespoons sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 ¾ cups all-purpose flour
• 2 tsp cream of tartar 
• 1 tsp baking soda
• ¼ teaspoon salt
• 2 tsp cinnamon

Instructions:

1. Preheat oven to 400 degrees. In a large bowl, combine butter, 1 ½ cups sugar, eggs, and vanilla and mix with an electric mixer on medium until well combined. 
2. Sift together flour, cream of tartar, baking soda and salt, and stir into other mixture. 
3. In small bowl, stir together remaining 2 tablespoons of sugar with cinnamon.
4. Shape dough into 1 ½ inch balls (about 1 tablespoon per ball), and roll each in the cinnamon-sugar.
5. Arrange the dough 2 inches apart on cookie sheets. Bake until the edges of the cookies are set but the centers are soft, 8 to 10 minutes. Transfer the cookies to wire racks to cool. 

Pumpkin Oat Chocolate Chip Cookies

Photo courtesy of Lizzie Moody.

Ingredients:

• 1 cup flour
• 1 ½ teaspoons pumpkin spice (or sub 1 tsp cinnamon, ¼ tsp ginger, ¼ tsp nutmeg)
• ¾ teaspoon baking soda
• ⅓ cup melted coconut oil
• ½ cup packed brown sugar 
• 1 teaspoon vanilla extract
• 1 egg
• ¾ cup pumpkin puree
• 1 cup rolled oats
• ⅔ cup dark chocolate chips

Instructions:

1. Preheat oven to 375 degrees F. In a medium bowl, whisk together flour, pumpkin spice, and baking soda; set aside.
2. In the bowl of an electric mixer, beat coconut oil, brown sugar, vanilla, and egg until well combined. Keep mixer on low speed and add in pumpkin.
3. Next, add in all dry ingredients (except oats and chocolate chips); mixing until just combined. Fold in oats and chocolate chips with a spoon.
4. Using a cookie scoop, drop dough onto prepared baking sheet. Flatten dough slightly. Bake cookies for 10-12 minutes or until edges become golden brown. 

Peppermint Brownies

Ingredients:

• 1 cup oil
• 6 tablespoons cocoa powder
• 4 eggs
• 2 cups sugar
• 1 tsp peppermint extract
• 1 ½ cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup crushed candy canes or peppermints

Instructions:

1. Put oil in a bowl, and stir in cocoa, eggs, sugar, and peppermint extract. 
2. Mix flour, baking powder, and salt together. Add to cocoa mixture. Stir in most of crushed peppermint, saving some to sprinkle on top.
3. Pour batter into greased 8x12 pan. Sprinkle remaining crushed peppermint on the top. Bake at 325 degrees for 30 minutes. 

Cinnamon Scones
Submitted by: Cam Lawrence
​
Ingredients: 

1. 3 cups of flour
2. ½ cup sugar
3. 5 teaspoons of baking powder
4. ½ teaspoon of salt
5. ¾ cup of butter
6. 1 egg
7. 1 cup of milk (or half & half)
8. About 2 teaspoons of cinnamon
9. Optional: apple pieces or sliced almonds

Instructions:

1. Preheat oven to 400 degrees. Combine flour, sugar, baking powder, salt, and cinnamon in a large bowl. Cut in the cold butter.
2. In another bowl, mix the egg and milk and then stir into the flour mixture. 
3. Turn the dough and knead. I prefer to do it in the bowl to get all of the flour, but it is also okay to flour the surface and knead there. 
4. Roll out the dough or form ½ inch thick circles and place onto a lightly greased baking sheet. 
5. Bake for 15 minutes or until golden brown. Cool for about 5-10 minutes.

Mint Chocolate Chip Cookies
Submitted by: Saanya Srivastava

Ingredients:

• 1 cup (2 sticks) softened butter
• 1 and ½ cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all purpose flour
• ⅔ cups cocoa powder
• ¾ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 package of Mint Chips

Instructions:

1. Preheat oven to 350°F. Take two half-sheet pans, leave them ungreased or line with silicone mats if desired.
2. Cream butter and sugar for 3 minutes, until very creamy. Add one egg at a time, beating well and scraping down the bowl after each addition. Add the vanilla extract.
3. Whisk the flour, cocoa powder, baking soda, and salt together in a small bowl. Add to the wet ingredients all at once and mix on low speed.
4. Add most of the mint chips while mixing on low, saving a few to press into the tops of the cookies.
5. Scoop out 12 cookies with either a spoon or cookie scoop for each sheet pan. Press 3 mint chips on top of each mound of dough.
6. Bake for 10 minutes, one tray at a time. When the first batch comes out, let the cookies cool on the pan for 5 minutes before using a metal spatula to carefully transfer them to a wire rack to cool completely.
7. ENJOY!!

Appletouille

​Ingredients:

• 6 apples in a variety of colors
• ¼ cup white sugar
• ¼ cup brown sugar 
• 2 tbsp cinnamon 
• 2 tbsp salted butter, cut into small pieces

Instructions:

1. Preheat oven to 375°F. Grease a pie pan. 
2. Slice apples into very thin rounds, less than 5mm. 
3. Arrange apples in pie pan, use the movie Ratatouille as reference. 
4. Sprinkle sugar, cinnamon, and pieces of butter.
5. Bake until sugar has melted and apples are soft. 

Winter Couscous Salad ​

Photo courtesy of Lily Curlin.

Ingredients:

• 1 cup pearl couscous 
  
• 1 cup arugula 
  
• 1 cup frozen pre-cubed butternut squash 
  
• Cranberries 
  
• Olive oil 
  
• Balasamic vinegar
  
• Salt and pepper  
  
• Optional: toasted nuts, parmesan
  

Instructions:

1. Preheat oven to 400°F. 
   
2. Place butternut squash on a baking sheet. Drizzle olive oil and sprinkle with salt and pepper. 
   
3. Bake butternut squash until it begins to crisp. 
   
4. Boil couscous according to package instructions. 
   
5. In a medium bowl, mix couscous, arugula, butternut squash, cranberries. Drizzle with balasamic vinegar and olive oil. 
   
6. Sprinkle with toasted nuts, parmesan, or your favorite winter topping. 
   

​
​Root Vegetable Tart

Photo courtesy of Lily Curlin.

Ingredients: 

• Your favorite mixed root vegetables: I used a turnip, rutabaga, sweet potato, and russet potato
  
• Puff pastry thawed
  
• Olive Oil 
  
• Fresh Thyme 
  
• Goat cheese 
  
• Capers
  
• Roasted pepitas
  
• Balsamic vinegar
  
• Salt and pepper
  

Instructions:

1. Peel root vegetables, steam just until slightly tender. Do NOT oversteam.
   
2. Preheat oven to 400°F. Roll out puff pastry on a lightly floured baking sheet. Fold over edges of pastry to create a crust. 
   
3. Carefully cube root vegetables. Arrange on pastry. Drizzle with olive oil, place thyme springs, and sprinkle salt and pepper.
   
4. Bake until pastry is golden and vegetables begin to crisp
   
5. Crumble goat cheese, sprinkle pepitas and capers. Drizzle vinegar.