1. Holiday
recipe book

2. Ingredients
6 tablespoons butter
4 teaspoons dried rosemary
1
⁄8 teaspoon dried basil
1 tablespoon salt
½ teaspoon cayenne pepper
4 cups pecan halves
Instructions
In large saucepan melt butter, add seasonings and stir. Remove from
heat, add pecans and toss to coat well. Arrange nuts in single layer
on jelly roll pan. Scrape any remaining mixture and spread over nuts.
Bake at 325 degrees for 10-12 minutes or until well browned.
Stir gently 2-3 times during baking.
Let cool. Store in airtight container.
Herbed Pecans
Mary Tennant | T E N N A N T & A S S O C I AT E S | m i c h i g a n
This is another wonderful holiday
recipe that everyone loves!

3. Instructions
Preheat oven to 400 degrees. Grind sea salt and paprika in a mini spice
blender to a fine powder.
Place almonds on a baking sheet and toast in a preheated oven for 8-10
minutes until golden. (Watch them after 7 minutes because they can burn
quickly.)
Pour into a bowl.
Drizzle olive oil and stir to ensure all the nuts are lightly and evenly coated.
Sprinkle with salt and paprika mixture and stir again, Transfer to a small
bowl and serve at room temperature.
Ingredients
1½ teaspoon coarse sea salt
½ teaspoon smokes sweet Spanish paprika or hot paprika to taste
2 oz blanched almonds
Extra virgin olive oil
Paprika Spiced Almonds
Rebecca Welch | H A R T M A N N & F O R B E S | o r e g o n
Inspired by our trip to Barcelona
this summer…they served these in
all the tapas restaurants!
Perfect to spice up the holidays!

4. The Original Rheinlander Cheese Fondue
Debby Mager | H A R T M A N N & F O R B E S | o r e g o n
Instructions
Grate cheese. Bring water, wine, butter and seasoning to a boil. Then add
cheese and set into double boiler. (Use stainless steel or ceramic pot).
Stir thoroughly with wooden spoon until cheese melts into a smooth
heavy sauce. (If fondue seems too thick, add more wine, if too thin, add
more cheese).
Dice bread into 2 inch squares and brown lightly in oven.
NOTE: Must use a double boiler or cheese will burn.
Ingredients
5 cups processed Swiss American Cheese
2 cups water
1 cup Sauterne (Chablis) wine
1 teaspoon garlic powder
1 tablespoon butter
¼ teaspoon accent
Dash white pepper
Dash nutmeg
½ loaf Rye bread
½ loaf French bread
A German holiday
classic, this fondue
can be enjoyed by
the entire family.

5. Terry’s Egg Nog
Terry Tennant | T E N N A N T & A S S O C I AT E S | m i c h i g a n
Ingredients
2 ounces brandy
2 ounces light rum
2 ounces light Crème de Cacao
8-10 ice cubes
20-24 ounces egg nog (I prefer C.F. Burger)
Instructions
Place all ingredients in blender. Add vanilla ice cream if desired. Blend.
Pour into a small glass & garnish with a dash of nutmeg.
Even if you are not a fan of
egg nog, you must try this.
Very tasty!

6. Bourbon Bog
Dan Ward | H A R T M A N N & F O R B E S | o r e g o n
Ingredients
1½ ounces bourbon
1½ ounces cranberry juice
1 to 2 teaspoons lemon syrup, recipe follows*
3 dashes orange bitters
Fresh cranberries, lightly smashed and soaked in bourbon
Serving suggestion: chilled cocktail glass
Fill a cocktail shaker or small pitcher with ice. Add the bourbon,
cranberry juice, lemon syrup, and bitters. Cover and shake vigorously
until thoroughly mixed and chilled, about 30 seconds. (In general, the
drink is ready by the time the shaker mists up.) Strain into a chilled
cocktail glass. Drop 2 to 3 cranberries in the glass.
*Lemon Syrup
2 lemons, pitted and cut into small wedges
1 cup sugar
1 cup water
Put the lemon wedges, sugar, and water into a saucepan; bring to a boil,
stirring occasionally. Reduce heat and simmer for 15 minutes. Cool and
refrigerate for up to 2 weeks.
Yield: 1 cup syrup

7. Harvest Margarita
Dan Ward | H A R T M A N N & F O R B E S | o r e g o n
Ingredients
2 ounces tequila, such as Patron reposado tequila
1½ ounces chilled Spiced Simple Syrup, recipe follows*
½ ounce freshly squeezed lime juice
Few dashes bitters
Ice
Lime wedge, for garnish
Combine the tequila, simple syrup, lime juice, bitters and ice in a cocktail
shaker and shake for 10 seconds. Serve straight up or on the rocks with
a lime wedge for garnish.
*Spiced Simple Syrup
1 cup sugar
8 whole allspice berries
8 whole cloves
3 cinnamon sticks
1-inch piece fresh ginger, peeled and coarsely chopped
Combine the sugar, 1 cup water, allspice, cloves, cinnamon and ginger in
a small saucepan. Bring to a boil and cook until the sugar is completely
melted. Remove from the heat and let steep for 1 hour. Strain into a small
bowl, cover and refrigerate until cold.

8. Ingredients
¾ gallon apple cider
5 packs wild cherry Capri Sun
5 sticks cinnamon
1 fifth Everclear
Instructions
Boil all ingredients for 10 minutes. Let set to cool to room temperature.
Serve chilled, on ice, or room temperature and Enjoy!
This Ain’t Your Mama’s Apple Pie
Michelle Werts | H A R T M A N N & F O R B E S | o r e g o n

9. Instructions
Preheat oven to 375 & line a rimmed baking sheet with a silpad or
parchment. Rub a good amount of olive oil over cut side of squash;
place cut side down on baking sheet and place in the oven. Cook squash
until fork tender about 50 minutes. Let the squash cool until its ready to
handle. Scoop into a bowl and set aside.
In a large soup pot, heat olive and coconut oil. Saute’ sliced leeks and
oregano, until leeks are soft. Add garlic, fennel and ginger and cook until
fennel is soft. Add the squash, bay leaf, veggie stock, salt and pepper.
Turn up the heat and bring to a simmer, cook for 30 minutes, stir every so
often. Remove from heat and stir in 1 cup of coconut cream.
Use an emulsion blender (or puree soup in batches using a blender) until
soup is smooth. Add lemon juice and serve with a dollop of spicy coconut
cream and a few fennel fronds.
Ingredients
1 medium kabocha squash halved and seeds removed (also known
as buttercup squash)
1 medium butternut squash halved and seeds removed
1 large leek (or two small). White and light green parts sliced
1 small fennel bulb, cored and sliced
1 knob of ginger (about ¾" long) peeled and roughly chopped
2 teaspoons fresh oregano
1 bay leaf
1 clove of garlic chopped
1 tablespoon EVOO
1 tablespoon coconut oil
5 cups homemade vegetable stock or really good store bought stock
1 teaspoon salt
Pepper to taste
1 cup coconut cream
1½ teaspoon fresh lemon juice
Coconut Cream
1 can coconut milk
1 teaspoon fresh lemon juice
1
⁄8 teaspoon cayenne pepper
Kabocha Squash Soup
Janine Travieso | J E F F R E Y M I C H A E L S | f l o r i d a
A not too sweet squash soup that will warm your tummy. It has become a winter staple, even if Florida winters only drop down to the 50’s!

10. Ingredients
4 cups chicken broth
1 cup dill pickle juice
¼ cup finely chopped dill pickle
2 tablespoons butter
3 tablespoons flour
¼ cup whipping cream
1 clove
2 tablespoons of chopped dill
Salt & white pepper to taste
Pinch of nutmeg & one bay leaf
Instructions
Make a roux by adding butter and flour in a saucepan over medium heat.
Mix until the consistency of wet sand and pale in color. Add warm chicken
broth and pickle juice and using a wire whip whisk until you have a smooth
liquid. Add dill pickles, bay leaf and clove, then bring to a simmer and cook
for about 45 minutes.
Strain soup through a strainer or put into an blender/food processor and
blend completely. Add cream to the soup plus fresh cut dill and the pinch of
nutmeg and serve.
Dill Pickle Soup
Debby Mager | H A R T M A N N & F O R B E S | o r e g o n
Heartwarming soup to enjoy after
a cold day playing in the snow.

11. Temp: 350°
Serves: 6-8 people
Ingredients
4 large beets – can be red or gold or Chioggia beets. I find that
red and gold beets hold their color so much better when cooked.
Chioggia beets are so gorgeous sliced thin in a salad.
2 large celery roots
4 large turnips
4 large kohlrabi
8 large shallots, sliced
4 tablespoons extra virgin olive oil
6 tablespoons coarsely chopped garlic
4 tablespoons chopped fresh marjoram
2 tablespoons fresh chopped rosemary
½ teaspoon or so of salt & pepper
Instructions
Chop the vegetables into approximately ½ inch chunks. Not too small,
not too big. Toss the chopped vegetables on a baking dish with the sliced
shallots, chopped garlic, marjoram, rosemary and extra virgin olive oil.
Season with salt and pepper. Roast for approximately 40 minutes,
tossing every 15 minutes or so, until vegetables are done and flavors
have married!
Bon Appetit!
Roasted Root Vegetables
Diana Feibelman | J E F F R E Y M I C H A E L S | f l o r i d a

12. Colcannon
Tish Dixon | T H E M A R T I N G R O U P, I N C . | m a s s a c h u s e t t s
Instructions
Steam the potatoes in their skins for 30 minutes. Peel them using a knife
and fork. Chop with a knife before mashing. Mash thoroughly to remove
all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk,
stirring all the time. Season with a few grinds of black pepper.
Boil the cabbage in unsalted water until it turns a darker color. Add 2
tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain
thoroughly before returning it to the pan. Chop into small pieces.
Put the ham in a large saucepan and cover with water. Bring to the boil
and simmer for 45 minutes until tender. Drain. Remove any fat and chop
into small pieces.
Add cabbage, scallions, and ham to mashed potatoes, stirring them
in gently.
Serve in individual soup plates. Make an indentation on the top by
swirling a wooden spoon. Put 1 tablespoon of butter into each
indentation. Sprinkle with parsley.
Ingredients
3 pounds potatoes, scrubbed
2 sticks butter
1¼ cups hot milk
Freshly ground black pepper
1 head cabbage or kale, cored and finely shredded
1 (1-pound) piece ham or back bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish
You’ll never look at a spud
the same way again!

13. Twice Baked Potato Casserole
Richard Jones | H A R T M A N N & F O R B E S | o r e g o n
Temp: 400°
Prep: 20 min
Bake Time: 2 hr
Makes: 12 servings
Instructions
Scrub the potatoes well and rinse under cool running water. Pat dry with
paper towels and prick the potatoes in several places with a fork. Place
the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes,
or until tender. Remove from the oven and set aside on a wire rack until
cool enough to handle.
When the potatoes have cooled, cut each potato in half and, using a
spoon or a melon baller, scoop the flesh out of the skins, leaving as little
flesh as possible. Place the potato flesh in a large bowl and add 1 stick of
the butter, the sour cream, heavy cream, salt, and pepper and mash until
chunky-smooth. Add the bacon, cubed white Cheddar, half of the grated
Cheddar, the green onions, and eggs and mix thoroughly.
Butter a 9x13-inch casserole with the remaining tablespoon of butter and
reduce the oven temperature to 375˚ F.
Place the seasoned potato mixture in the prepared casserole and top
with the remaining grated Cheddar. Bake for 35 to 40 minutes, or until
bubbly around the edges and heated through and the cheese on top is
melted and lightly golden. Serve hot.
Recipe courtesy Emeril Lagasse, Emeril’s Potluck,
William Morrow Publishers, New York, 2004
Ingredients
10 large russet baking potatoes (about 7 pounds total)
8 tablespoons (1 stick) plus 1 tablespoon unsalted butter,
at room temperature
1 cup sour cream
½ cup heavy cream
2 teaspoons salt
1½ teaspoons freshly ground black pepper
¾ pound bacon, cooked until crisp and crumbled
½ pound sharp white Cheddar, cut into 1/2-inch cubes
¾ pound mild Cheddar, grated (3 cups)
½ cup finely chopped green onions
3 eggs, lightly beaten

14. Ingredients
10 lbs potatoes
4 garlic cloves
Roughly 10 oz. Better Than Bullion Paste with appropriate water
1 cup sour cream
1 cup smoked gouda
½ package of cream cheese
Instructions
Boil potatoes the night before to be ready for mashing. In the morning,
mash potatoes with all other ingredients and set it to start cooking in a
greased crock pot. Add broth slowly, you may not need it all.
Cook low 4 hours.
Sinful Mashed Potatoes
Nancy Jones | H A R T M A N N & F O R B E S | o r e g o n

15. Instructions
In a large frying pan melt the butter, add the chopped onion and fry gently
for 3 minutes or until soft.
Turn the heat up slightly and add the mashed potato and vegetables.
Fry for 10 minutes turning over in the melted butter two or three times
ensuring the potato and vegetables are thoroughly reheated plus you
are aiming to brown the outside edges but not to burn the bubble
and squeak.
Press the potato mixture on to the base of the pan with a spatula and
leave to cook for 1 min. Flip over and repeat.
Serve.
NOTE: Bubble and Squeak is the name for fried left-over vegetables.
It can be served for lunch or dinner with a fried egg, bacon, or meat
leftovers. There is no specific recipe, it is simply a way of using up
whatever you have left from dinner. One main component is mashed
potatoes which is the glue holding all the other vegetables together
and often, but not always cabbage.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients
4 tbsp butter
½ cup onion, finely chopped
Leftover mashed potato
Any leftover vegetables, cabbage, swede, carrots, peas.
Brussel sprouts, finely chopped
Salt and freshly ground black pepper
Fried bacon pieces (optional)
Bubble and Squeak
Pam Ward | H A R T M A N N & F O R B E S | o r e g o n
My best friend from England
often talks of “Bubble and Squeak”
as being a part of Boxing Day
(the day after Christmas).

16. Instructions
Preheat oven 400 degrees. Chop rosemary, garlic, pepper and salt
together in food processor for 15 seconds. Pat all over the loin, pressing
firmly into the surface of the meat. Let it sit for 15 to 30 minutes. Using an
oven proof skillet, brown in the olive oil until browned. Place skillet in oven
and bake for EXACTLY 20 minutes. Remove from the oven and let rest for
5 minutes. Slice meat into thin slices and serve immediately. Serves 4-6.
Comes out perfect every time!
Enjoy!
Ingredients
1½ to 2 pound tenderloin of pork
2 tablespoons fresh rosemary (chopped)
3 cloves garlic, minced
1 teaspoon salt
2 teaspoons coarse ground pepper
2 tablespoons olive oil
Pork Tenderloin with Rosemary & Garlic
Jane Rebisz | T H O M A S L AV I N | c a l i f o r n i a

17. Instructions
Preheat oven to 400 degrees. Rub the chicken breasts with drops of
lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a
heavy, oven proof casserole dish (about 10 inches in diameter) until it is
foaming. Stir in the minced shallots or green onion and sauté a moment
without browning. Then stir in the mushrooms and sauté lightly for a
minute or two without browning. Sprinkle with salt.
Quickly roll the chicken in the butter mixture and lay a piece of buttered
wax paper over them. Cover casserole and place in hot oven. After 6
minutes, press top of chicken with your finger. If still soft, return to oven
for a moment or two. When the meat is springy to the touch it is done.
(Please use meat thermometer to ensure correct temperature. Chicken
is done cooking at 165 degrees.)
Remove chicken to warm platter (leave mushrooms in the pot) and cover
while making sauce.
To make the sauce, pour the stock and vermouth in the casserole with
the cooking butter and mushrooms. Boil down quickly over high heat until
liquid is syrupy. Stir in the cream and boil down again over high heat until
cream has thickened slightly. Off heat, taste for seasoning, and add drops
of lemon juice to taste. Pour the sauce over the chicken, sprinkle with
green onion and serve immediately with your choice of side.
Ingredients
4 boneless/skinless chicken breasts
½ teaspoon lemon juice
Big pinch white pepper & salt
5 tablespoons butter
1 tablespoon minced shallot
¼ pound diced or sliced fresh mushrooms
Sauce
¼ cup white or brown stock or canned beef bouillon
¼ cup dry white vermouth
1 cup whipping cream, salt and pepper
2 tablespoons freshly minced green onion
Julia Childs Chicken with Mushrooms & Cream
Ally Humphreys | H A R T M A N N & F O R B E S | o r e g o n

18. Ingredients
1 – 10¾ ounce can tomato soup
1 cup red wine (glass for yourself)
¼ cup flour
2 lbs beef stew meat cubed 1"
3 medium carrots cut 1"
3 stalks celery cut 1"
1 onion sliced
12 whole mushrooms, cut in half
2 beef bouillon cubes
1 tablespoon Italian Seasoning
1 bay leaf
Salt and pepper
Instructions
Mix tomato soup, wine, flour and spices together.
Place all ingredients in a roasting pan, pour soup mixture on top. Cover
and bake at 275 degrees 4-5 hours.
Serve with mash potatoes and green peas.
Gone All Day Stew
Emily Rosenthal | H A R T M A N N & F O R B E S | o r e g o n
Our traditional Christmas Eve dinner.
Mix it, leave it and enjoy it!

19. Ingredients
1 package yeast
¼ cup warm water
4 tablespoons shortening
4 tablespoons sugar
3 teaspoon salt
2½ cup warm water
6½ cup flour
Instructions
Soak package of yeast in ¼ cup of warm water. Melt shortening and add
sugar, 3 teaspoon salt, 2½ cup warm water. Add soften yeast & 6½ cup
flour. Add 3 cups at a time & mix well.
Let rise 1 hour till double and make out in 2 loaves. Let rise again for
another hour. Bake in 45 minutes at 350 degrees.
Great Great Aunt Florence’s Bread
Heath Strode | H A R T M A N N & F O R B E S | o r e g o n
To be enjoyed year-round!
Best when warm out of the oven!

20. Instructions
Preheat oven to 325 degrees. Grease & flour bunt pan. Sprinkle nuts
on bottom of pan. Mix all ingredients and pour batter over nuts. Bake
1 hour. Let cool. For Glaze, melt butter in saucepan. Stir in water and
sugar. Boil 5 minutes stirring occasionally. Remove from heat and stir in
rum. Invert cake onto a plate. Prick top all over. Drizzle glaze over cake.
Ingredients
1 cup chopped pecans
1 box yellow cake mix
1 package instant vanilla pudding
4 eggs
½ cup cold water
½ cup oil
½ cup dark rum (preferably Meyers)
Glaze
¼ cup water
¼ tablespoon butter
1 cup of sugar
½ cup rum
Rum Bundt Cake
Debbie Baun | T E N N A N T & A S S O C I AT E S | m i c h i g a n
Holiday recipe that I got from my sister.
If anyone likes rum this is outstanding!!!

21. Temp: 350°
Total Time: 1 hr 5 min
Makes: 12 servings
Instructions
Heat oven to 350°F. Lightly grease 12-cup bundt pan with shortening
or cooking spray. In large -storage plastic food bag, mix granulated
sugar and cinnamon.
Separate dough into 16 biscuits; cut each into quarters. Shake in bag
to coat. Arrange in pan, adding walnuts and raisins among the biscuit
pieces.
In small bowl, mix brown sugar and butter; pour over biscuit pieces.
Bake 28 to 32 minutes or until golden brown and no longer doughy in
center. Cool in pan 10 minutes. Turn upside down onto serving plate;
pull apart to serve. Serve warm.
Ingredients
½ cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury™ Grands!™ Homestyle refrigerated
buttermilk biscuits
½ cup chopped walnuts, if desired
½ cup raisins, if desired
1 cup firmly packed brown sugar
¾ cup butter or margarine, melted
Monkey Bread
Colleen Vohs | H A R T M A N N & F O R B E S | o r e g o n
My son loves to make this….And I love making it with him!

22. Fruit Tassies
Sandi Smyth | D E A N - WA R R E N | a r i z o n a
Temp: 325°
Bake Time: 15 min.
Makes: 24 tassies
Ingredients
½ cup butter or margarine softened
1 (3 ounce) pkg cream cheese softened
1 cup flour
Instructions
P A S T R Y
In mixing bowl, cream together the butter and softened cream cheese.
Stir in flour, mix well. Cover, chill mixture for 1 hour
M A K I N G T A S S I E S
Shape chilled pastry dough into two dozen 1-inch balls; place each ball
in ungreased mini muffin pan. Press into bottom and up the sides of each
mini cup. Bake in the oven at 325 for 15 minutes. Let them cool for 5-10
minutes for easy removal.
F I L L I N G
The sky is the limit for this. You can fill them with pie filling, different
flavors of jam. Or you can make appetizers with them and use chicken
salad, etc.
I make the tassies and freeze
them. It is so easy to take
them out, fill them, and you are
ready to go.
Use your imagination!

23. Ingredients
2 cups all purpose or unbleached flour
½ cup powdered sugar
1
⁄8 teaspoon salt
1 cup butter or margarine
1 cup finely chopped walnuts
1 teaspoon vanilla
¼ cup powdered sugar
Instructions
Heat oven to 400°F. Lightly spoon flour into measuring cup; level off. In
large bowl, combine flour, ½ cup powdered sugar and salt. Using pastry
blender or fork, cut in butter until mixture resembles coarse crumbs. Add
walnuts and vanilla; mix with hands to form a smooth dough. Using about
1 tablespoonful dough for each, shape into 2½-inch fingers. Place on
ungreased cookie sheets.
Bake at 400°F. for 5 to 7 minutes or until set and light golden brown.
Cool 1 minute; remove from cookie sheets.
Carefully roll in ¼ cup powdered sugar; cool.
Melt Aways
Dona Ouderkirk | H A R T M A N N & F O R B E S | o r e g o n
A family favorite! A 3 batch
minimum, so everyone can take
their share home!

24. Ingredients
2
⁄3 cup butter softened
¾ cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
1 egg
1 tablespoon milk
1 teaspoon vanilla
2 cups all purpose flour
Instructions
Preheat oven to 400 degrees
In large bowl, cream together butter and sugar until smooth. Beat in eggs
and vanilla. Stir in flour, baking powder and salt. Cover and chill dough for
at least 1 hour.
Roll out dough on floured surface ¼" thick.
Cut into shapes with cookie cutters.
Bake 8 minutes. Cool completely before decorating.
Best Rolled Sugar Cookies
Emily Rosenthal | H A R T M A N N & F O R B E S | o r e g o n
A classic cookie with endless
possibilities for toppings and
a fun recipe to make with
the kids.

25. Instructions
C R U S T
Mix well: 1 cup flour, 1 cube (½ cup) margarine or butter. Then add ½ cup
chopped nuts. Pat into 9 x 13 or 11x11 pan & bake for 15 minutes at 350
degrees. Cool completely before adding layers
B O T T O M L A Y E R
Mix: 1 cup powdered sugar, 8 oz cream cheese. Then mix in half of a
8 oz whipped topping container (Cool-Whip). Spread on baked layer
M I D D L E L A Y E R
Mix 2 packages Chocolate (or any flavor) Instant Pudding & 2 cups milk -
Beat until thick & spread on top of bottom layer
*Make sure you get the small packages of pudding. I think they are
around 3.4 oz
T O P L A Y E R
Spread on top the other half of the 8 oz whipped topping
Refrigerate 8 hours or overnight
Chocolate Lush
Laura Whalen | H A R T M A N N & F O R B E S | o r e g o n