Nothing says the holiday season is upon us like delicious holiday treats. We asked our Brand Ambassadors to share a few of their favourite holiday foods, so that we could share them with you. From our family to yours, we wish you a holiday season filled with meaningful moments, time with loved ones, and full bellies!
Hello Dolly Bars //Â Submitted by Davina, District Manager
INGREDIENTS
16 tablespoons (2 sticks) unsalted butter, melted
3 cups (about a 13 1/2 ounce box) graham cracker crumbs
2 cups (about 12 ounces) dark or semisweet chocolate chips
2 cups (about 8 ounces) pecans, roughly chopped
3 cups sweetened shredded coconut flake
1 (14-ounce) can sweetened condensed milk
DIRECTIONS
Preheat oven to 350°F. Add melted butter and graham cracker crumbs into a bowl until thoroughly combined. Press evenly into bottom of baking dish.
Top crust with chocolate chips, followed by pecans and finally the coconut. Drizzle with condensed milk. Bake until any crust visible is golden brown and coconut begins to toast, about 30 minutes. Remove from oven and let cool completely. To cut easily, let sit in refrigerator for at least one hour before serving. Cut into 12 bars. Bars can be stored in an airtight container at room temperature for up to 3 days.
Shortbread Cookies //Â Submitted by Kathy, District Manager
INGREDIENTS
1 cup butter, softened
1/2 cup confectioners’ sugar
2 cups (about 12 ounces) dark or semisweet chocolate chips
1/4 cup cornstarch
1 1/2 cups all-purpose flour
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C).
Whip butter with an electric mixer until fluffy. Stir in the confectioners’ sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don’t brown too much. Cool on wire racks.
Lefse //Â Submitted by Amanda, Assistant Manager
INGREDIENTS
10 pounds potatoes, peeled
1/2 cup butter
1/3 cup heavy cream
1 tablespoon salt
1 tablespoon white sugar
2 1/2 cups all-purpose flour
DIRECTIONS
Cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place into a large bowl. Beat butter, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature.
Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.
Cook on a hot (400 degree F/200 C) griddle until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.